Turmeric Tofu Wraps
Spicy sauted tofu tucked into tortillas or nan wraps, this is a delicious lunch or dinner entree.
- 1 lb. tofu
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoon oil
- 1 teaspoon turmeric
- 2 teaspoons Panch Phoron*
- 2 cups fresh spinach
- 1/2 teaspoon sea salt, or more to taste tomatoes or roasted red peppers (optional) Tortilla or naan wraps of your choice
- Heat oil over medium heat. Add onion and panch phoron and sauté until slightly browned. Add garlic and sauté one minute more. Add tofu and turmeric and mix together well. Stirring occasionally, cook until browned. Once tofu is thoroughly cooked, add spinach and stir until wilted. Add salt to taste. Serve with chopped tomatoes and/or roasted red peppers.
Panch Phoron is an Indian spice mixture of five seeds (black mustard, nigella, cumin, fenugreek and fennel seeds). It is available already mixed at Indian stores, Asian food markets, or in some grocery stores. Alternatively, you can make your own by adding equal parts of all the above-mentioned seeds. For this recipe, use any combination of the seeds if you do not have all of them.