Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Tofu lettuce wraps with raita and pickle
Print Recipe Pin Recipe
4.6 from 5 votes

Spicy Tofu Lettuce Wraps

Tofu cooked in warm Indian spices, served over crispy lettuce wraps, topped with crunchy veggies and cooling raita makes a delicious and healthy meal.
Prep Time15 mins
Cook Time15 mins
Course: dinner, Lunch
Cuisine: Indian
Keyword: spicy tofu kheema lettuce wraps, tofu kheema
Servings: 4
Calories: 243kcal

Ingredients

  • 2 tablespoons oil
  • 1 medium yellow onion finely diced
  • 1/2 tablespoon ginger grated
  • 1/2 tablespoon garlic minced
  • 1 plum tomato diced
  • 2 to 3 tablespoons Shan Keema seasoning mix
  • 1 teaspoon kosher salt
  • 1 14 ounce extra firm tofu
  • 1/2 cup cilantro chopped

Cucumber Raita:

  • 1 cup plain greek yogurt
  • 2 - 3 Persian cucumbers
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 tablespoon cilantro finely chopped

To Serve:

  • 1 head Boston lettuce or iceberg lettuce rinsed and pat dried
  • 1 cup red cabbage thinly sliced
  • 1 cup carrots thinly sliced
  • 1/2 cup cilantro chopped
  • 1 lime cut into wedges

Instructions

  • Heat oil in a medium pan. Add onions and cook for 4 to 5 minutes on medium high heat stirring frequently. Place a lid on the pan to speed up cooking. Add ginger and garlic cook for a minute. Add tomatoes and mix well. Cook for 2 to 3 minutes or until tomatoes become soft. Add 2 tablespoons of Shan spice mix. Tip - You can add more spice seasoning in the end after mixing in the tofu for a spicier keema. Lower the heat.
  • Stir in tofu and break it in with a spatula so that its ground and crumbly. Add salt and ook for 1 to 2 minutes. Turn the heat off. Garnish with cilantro.
  • To make the raita, whisk yogurt in a medium bowl. Peel and grate the cucumber. Add grated cucumber to the yogurt. Sprinkle salt and cumin. Mix well. Garnish with cilantro, keep chilled in the refrigerator until ready to be served.

To serve:

  • Cut the bottom stem of the lettuce so the leaves can be easily seperated. If using iceberg lettuce, it is ok if each leaf gets broken into 3 to 4 pieces. Just layer 2 to 3 over each other to form a cup. Add 2 to 3 spoons of tofu keema on the lettuce cups. Garnish with purple cabbage, carrots and cilantro. Add sqeeze of lime. Add a spoonful of raita and serve.

Video

Nutrition

Calories: 243kcal | Carbohydrates: 23g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 854mg | Potassium: 1112mg | Fiber: 6g | Sugar: 13g | Vitamin A: 7615IU | Vitamin C: 38.5mg | Calcium: 187mg | Iron: 3.1mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry