Curried Veggie Wraps
2–3 Tbsp grapeseed oil (or your favourite oil)
1 small onion, chopped
2–3 garlic cloves, chopped
1 pkg firm tofu
Curry powder or paste, to taste
1 cup water
2 medium potatoes, cut into 1-inch cubes
2 medium carrots, chopped
1 small head cauliflower, cut into florets
Pinch of flour
1 pkg tortillas
- Heat the oil in a large skillet or wok over medium heat. Fry the onions, garlic and tofu until the tofu is lightly browned and the onions are translucent.
- Mix the curry spice with the water and add to the pan. Add the potatoes, carrots and cauliflower and turn the heat up to high, stirring occasionally. If the vegetables aren’t fully cooked by the time the water evaporates, add more water and keep cooking.
- Add the flour (mixed with a bit of water) to thicken the sauce and cook for approximately 3 minutes. Remove from the heat.
- Place a big scoop in the middle of each tortilla and wrap it up.
Variation: For a more filling meal, add some brown rice to the wraps.
Makes 6 to 8 servings