Curried Tofu Papaya Wraps

  • ½ cup (119 g) canned light coconut milk (well mixed before measured)
  • 1½ teaspoons Thai red curry paste
  • ½ teaspoon minced fresh ginger
  • 1 medium garlic clove, minced
  • ½ teaspoon turmeric
  • ½ teaspoon reduced sodium soy sauce
  • Pinch of cayenne pepper (see Notes)
  • One 12-ounce (340 g) package extra firm tofu, drained and cubed (pressed, for best results)
  • 1 medium papaya, peeled and diced
  • ½ cup (48 g) chopped green onions, white and green parts
  • ¼ cup (15 g) chopped fresh cilantro
  • Pinch of sea salt, optional
  • Six 9-inch (23 cm) whole grain tortillas or wraps
  • 3 cups (102 g) fresh watercress, or baby salad greens, if unavailable

  1. Mix together the coconut milk, curry paste, ginger, garlic, turmeric, soy sauce, and cayenne in a mixing bowl until smooth.
  2. Fold in the tofu, papaya, green onions, and cilantro. Taste and season with sea salt, if desired. Refrigerate for 30 minutes (or overnight, if desired).
  3. Place one tortilla on a cutting board. Spread ½ cup of the tofu mixture down the center of the tortilla in a row. Top with ½ cup of the watercress.
  4. Fold the right side of the tortilla over the center and start to wrap tightly, pressing in as you wrap. Place the wrap on a serving dish seam side down.
  5. Serve as a whole wrap for an individual meal (cut in half for easier eating), or slice into thin pinwheels for an appetizer.
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