Shredded Tandoori Tofu Wraps with Green Chutney and Kachumber Salad | Dada Eats
Shredded Tandoori Tofu Wraps with Green Chutney and Kachumber Salad
20 mins prepServes 4
If you hate tofu, this recipe will change your mind! This is a delicious and easy way to eat more plant-based protein. Tofu gets shredded until dry and crisp, seasoned with tandoori spices, and stuffed in a wrap with green chutney sauce, and a fresh cucumber and tomato salad (Indian kachumber). It's a healthy, easy, and satisfying lunch or dinner.
Preheat oven to 400 degrees Fahrenheit. On a parchment-lined baking sheet, toss the shredded tofu with the olive oil, tandoori spices, and kosher salt. Roast in the oven for 30-35 minutes, or until browned and crisp, rotating halfway through to ensure even browning.
While the tofu cooks, prepare the green chutney yogurt sauce: Combine garlic, ginger, cilantro (tender stems okay, tough stems removed), mint leaves, green chile (if using), 1 teaspoon ground cumin, juice of 1 lemon, and kosher salt in a high-speed blender. Start with a little coconut yogurt and add more until a desired, smooth consistency is reached. Adjust to taste with salt if needed.
Next, make the cucumber salad: Combine sliced Persian cucumbers, sliced grape tomatoes, diced red onion, juice of ½ lemon (plus more to taste), ½ teaspoon ground cumin, kosher salt to taste, and finely chopped cilantro.
Once tofu is ready, assemble the wraps: Lay out tortillas, add romaine lettuce, shredded tandoori tofu, green chutney yogurt sauce, and cucumber salad. Fold up and enjoy!
