Warm Curried Tofu & Rice Wraps
with Creamy Cilantro Sauce & Sweet Potato–Onion Jumble
This vegetarian dinner idea shines a spotlight on tofu. Our chefs say it has a real “paneer vibe”—evoking the luscious Indian cheese we love so much (but without the dairy!). In this dish, tofu is seared with onions, garlic, and curry powder to make a fabulously flavorful wrap filling. It’s all rolled up in a soft tortilla along with aromatic jasmine rice and a creamy, tangy cilantro sauce, then browned in a hot pan for a crisp exterior. You’ll serve it with a hearty sweet potato and onion combo over rice, drizzled with more bright, herbaceous cilantro sauce.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
2 unit
Sweet Potatoes
1 unit
Yellow Onion
2 clove
Garlic
¼ ounce
Cilantro
1 unit
Lemon
1 unit
Tofu
(Contains Soy)
1 teaspoon
Garlic Powder
1 teaspoon
Cumin
1 tablespoon
Curry Powder
6 tablespoon
Sour Cream
(Contains Milk)
2 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, dice sweet potatoes into ½-inch pieces. Halve, peel, and finely dice half the onion; cut remaining onion into 1-inch-thick wedges. Mince garlic. Roughly chop cilantro. Zest and quarter lemon. • Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes.
• Toss sweet potatoes and onion wedges on a baking sheet with a drizzle of oil, garlic powder, half the cumin (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
• Meanwhile, season tofu with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu in a single layer and cook, undisturbed, until lightly browned on bottom, 2-3 minutes. • Add another drizzle of oil, diced onion, remaining cumin, 2 tsp curry powder (4 tsp for 4 servings), salt, and pepper. (Be sure to measure the curry powder— we sent more.) Cook, stirring occasionally, until onion is tender and tofu is evenly browned, 3-4 minutes. In the last minute of cooking, add garlic; cook, stirring, until fragrant. Turn off heat; transfer to a plate. Wipe out pan.
• In a small bowl, combine sour cream, cilantro, juice from one lemon wedge (two wedges for 4 servings), and a pinch of lemon zest. • If needed, stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Place tortillas on a clean work surface. Spread tofu filling on bottom third of each tortilla. Top filling on each tortilla with 1⁄3 cup rice (you’ll serve the rest on the side). Dividing evenly, drizzle rice with half the cilantro sauce. • Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
• Heat a drizzle of oil in pan used for tofu over medium heat. Add wraps and cook, turning occasionally, until golden brown on all sides, 4-6 minutes. (TIP: Depending on the size of your pan, you may need to work in batches, adding a drizzle of oil after each batch.) Transfer to a cutting board. • Halve wraps on a diagonal; divide wraps and remaining rice between plates. Top rice with sweet potato–onion jumble and drizzle with remaining cilantro sauce. Serve with remaining lemon wedges on the side.
