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Filled with a colorful, flavorful tofu, papaya, and coconut filling, these Curried Tofu Papaya Wraps are a delicious treat as an appetizer or for lunch.
Ingredients
Scale
- ½ cup (119 g) canned light coconut milk (well mixed before measured)
- 1½ teaspoons Thai red curry paste
- ½ teaspoon minced fresh ginger
- 1 medium garlic clove, minced
- ½ teaspoon turmeric
- ½ teaspoon reduced sodium soy sauce
- Pinch of cayenne pepper
- 1 (12-ounce) package extra firm tofu, drained, cubed (pressed for best results)
- 1 medium papaya, peeled and diced
- ½ cup (48 g) chopped green onions, white and green parts
- ¼ cup (15 g) chopped fresh cilantro
- Pinch of sea salt, optional
- 6 (9-inch) whole grain tortillas or wraps
- 3 cups (102 g) fresh watercress, or baby salad greens, if unavailable
Instructions
- Mix together the coconut milk, curry paste, ginger, garlic, turmeric, soy sauce, and cayenne in a mixing bowl until smooth.
- Fold in the tofu, papaya, green onions, and cilantro. Taste and season with sea salt, if desired. Refrigerate for 30 minutes (or overnight, if desired).
- Place one tortilla on a cutting board. Spread ½ cup of the tofu mixture down the center of the tortilla in a row. Top with ½ cup of the watercress.
- Fold the right side of the tortilla over the center and start to wrap tightly, pressing in as you wrap. Place the wrap on a serving dish seam side down.
- Serve as a whole wrap for an individual meal (cut in half for easier eating), or slice into thin pinwheels for an appetizer.
Notes
To make this recipe gluten-free, use, gluten-free soy sauce and wraps.
Recipe from Plant-Powered for Life, Sharon Palmer, MSFS, RDN
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Entree
- Cuisine: American, Thai
Nutrition
- Serving Size: 1 serving
- Calories: 213
- Sugar: 6 g
- Sodium: 256 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg