How to make it

  • Cook potatoes, unpeeled, until tender.
  • Drain water and cool
  • Once cool, cut into 1/4 inch pieces.
  • Cut tofu into 1/4 inch cubes.
  • Heat skillet over medium-high heat and add onion.
  • Cook until onion starts to brown, then add peas, tomato, ginger, jalapeno, and 2 tablespoons of water.
  • Stir until peas are no longer frozen.
  • Add potatoes, tofu, 1/2 cup of water with salt, curry powder, coriander, cumin, cayenne and lemon juice.
  • Cover and simmer for about 10 minutes, adding more water if it gets too dry.
  • After 10 minutes, the vegetables should be cooked and tender and the water will have evaporated.
  • You may need to add more salt or lemon at this point.
  • Warm the tortillas in microwave and spoon mixture into it and wrap them up.
  • Serve with mango chutney.
  • I also wrap these in plastic wrap and freeze them to bring with me to lunch and just warm them up in the microwave.
  • They are very low calorie and low fat and delicious and filling!

Reviews & Comments 1

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    " It was good "
    Sonia_Anne ate it and said...
    This sounds great and I plan on making these for our picnic dinner tonight. Thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    Famina: These sound so delicious. All I need is the tofu and I am picking it up at the store at lunch. Thanks so much for the wonderful post!
    Was this review helpful? Yes Flag

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