Warm Curried Tofu & Rice Wraps

🥘 Ingredients

• black pepper
• cilantro
  ½ oz
• cooking oil
  4 tsp
• cumin
  2 tsp
• curry powder
  2 tbsp
• flour tortillas
  4 unit
• garlic
  4 clove
• garlic powder
  2 tsp
• jasmine rice
  1.5 c
• lemon
  2 unit
• onion
  2 unit
• paper towels
• salt
• sour cream
  3/4 c
• sweet potato
  4 unit
• tofu
  2 unit

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. In a small pot, combine jasmine rice , 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
2. 

   2

   While rice cooks, dice sweet potato into ½-inch pieces. Halve, peel, and finely dice half the onion ; cut remaining onion into 1-inch-thick wedges. Mince garlic . Roughly chop cilantro . Zest and quarter lemon . Open and drain tofu ; press out excess water with paper towels . Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes.

   sweet potato: 4 unit, onion: 2 unit, garlic: 4 clove, cilantro: ½ oz, lemon: 2 unit, tofu: 2 unit, paper towels
3. 

   3

   Toss sweet potatoes and onion wedges on a baking sheet with a drizzle of cooking oil , garlic powder , half the cumin (you’ll use the rest in the next step), salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 18 minutes to ⏱️ 20 minutes .

   cooking oil: 4 tsp, garlic powder: 2 tsp, cumin: 2 tsp, salt, black pepper
4. 

   4

   Meanwhile, season tofu with salt and black pepper . Heat a drizzle of cooking oil in a large, preferably nonstick, pan over medium-high heat. Add tofu in a single layer and cook, undisturbed, until lightly browned on bottom, ⏱️ 2 minutes to ⏱️ 3 minutes . Add another drizzle of oil, diced onion, remaining cumin, 2 tsp of curry powder , salt, and pepper. (Be sure to measure the curry powder— we sent more.) Cook, stirring occasionally, until onion is tender and tofu is evenly browned, ⏱️ 3 minutes to ⏱️ 4 minutes . In the last minute of cooking, add garlic; cook, stirring, until fragrant. Turn off heat; transfer to a plate. Wipe out pan.

   tofu, salt, black pepper, cooking oil, curry powder: 2 tbsp
5. 

   5

   In a small bowl, combine sour cream , cilantro, juice from one lemon wedge (two wedges for 4 servings), and a pinch of lemon zest. If needed, stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 3/4 c
6. 

   6

   Place flour tortillas on a clean work surface. Spread tofu filling on bottom third of each tortilla. Top filling on each tortilla with 1⁄3 cup rice (you’ll serve the rest on the side). Dividing evenly, drizzle rice with half the cilantro sauce. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.

   flour tortillas: 4 unit
7. 

   7

   Heat a drizzle of oil in pan used for tofu over medium heat. Add wraps and cook, turning occasionally, until golden brown on all sides, ⏱️ 4 minutes to ⏱️ 6 minutes . (TIP: Depending on the size of your pan, you may need to work in batches, adding a drizzle of oil after each batch.) Transfer to a cutting board. Halve wraps on a diagonal; divide wraps and remaining rice between plates. Top rice with sweet potato-onion jumble and drizzle with remaining cilantro sauce. Serve with remaining lemon wedges on the side.