Ingredients Jump to Instructions ↓

  1. 2 medium red or gold potatoes

  2. 14 oz extra firm tofu (to get the right texture, wrap in paper towels and place in a colander and drain the water out for about 30 minutes)

  3. 1 medium onion , minced

  4. 1 medium tomato , diced

  5. 1 teaspoon fresh ginger , peeled and minced

  6. 1/2 jalapeno , diced

  7. 1 cup frozen peas

  8. 1/2 cup water

  9. 1 teaspoon salt

  10. 2 teaspoons curry powder

  11. 1/2 teaspoon coriander , ground

  12. 3/4 teaspoon cumin , ground

  13. dash of cayenne pepper

  14. 1 tablespoon lemon juice

  15. 6 whole-grain wheat flour tortillas

Instructions Jump to Ingredients ↑

  1. Cook potatoes, unpeeled, until tender.

  2. Drain water and cool Once cool, cut into 1/4 inch pieces.

  3. Cut tofu into 1/4 inch cubes.

  4. Heat skillet over medium-high heat and add onion.

  5. Cook until onion starts to brown, then add peas, tomato, ginger, jalapeno, and 2 tablespoons of water.

  6. Stir until peas are no longer frozen.

  7. Add potatoes, tofu, 1/2 cup of water with salt, curry powder, coriander, cumin, cayenne and lemon juice.

  8. Cover and simmer for about 10 minutes, adding more water if it gets too dry.

  9. After 10 minutes, the vegetables should be cooked and tender and the water will have evaporated.

  10. You may need to add more salt or lemon at this point.

  11. Warm the tortillas in microwave and spoon mixture into it and wrap them up.

  12. Serve with mango chutney.

  13. I also wrap these in plastic wrap and freeze them to bring with me to lunch and just warm them up in the microwave.

  14. They are very low calorie and low fat and delicious and filling!


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