Anaheim Chile and Curry Tofu Wrap
This yummy recipe originates from Susan Hadler’s brilliant The Complete Book of Vegetarian Grilling… book, which is filled with exceptional recipes.
Hadler’s recipe, developed to yield 6 servings, calls for roasting three “Anaheim” Chiles on a traditional Gas stove-top. I used my outdoor (propane) gas grill to cook ‘em. Also, I cut Hadler’s original recipe in half, as I am cooking for only two.
This is a Vegetarian recipe, but I imagine Vegans could substitute Vegan Mayonnaise, and equally love the dish.
FROM THE AUTHOR:
“Tofu will take on any flavor, and pairing it with curry spices is a great combination. Serve this with sliced raw vegetables for a nice lunch…“
INGREDIENTS
- 3 Anaheim Chiles
- 3 Chapatis or Tortillas
- 7 Oz (200 grams) Firm (or Extra Firm) Tofu
- 1.5 Green Onions, minced
- 1/6 Cup (40 grams) Mayonnaise
- 1/8 Cup (2 grams*) Fresh Cilantro, minced
- 1 tsp. Curry Powder
- 1 tsp. freshly squeezed Lime Juice
- 1/8 tsp. Salt
*Not a typo! Remember: Depending on the density of the material in the cup, the weight in grams of the material will vary. For example, if you fill the cup with Mayonnaise, the cup will weigh much more than if you fill it with Cilantro.
For more info, visit:
http://wiki.answers.com/Q/How_many_grams_are_in_a_cup
DIRECTIONS
PREHEAT
grill to HighGRILL
Anaheim Chiles for 8 to 10 minutes, turning frequently (the skins will blacken). Remove the Chiles from the grill and place in a sealed plastic or paper bag, to cool. Once cooled enough to handle, removed the blackened skins and place the Chiles lengthwise on a cutting board, removing and discarding the stem end and seeds. Set the Chiles aside.WRAP
the tortillas (or Chapatis) in foil and place on the cooling grill for about 10 minutes, leaving them there until needed so they stay warm.Meanwhile, cut the Tofu into ½-inch slices and place the slices on a paper towel and cover with another towel. Place a heavy skillet on top, to press excess water from the Tofu. After 15 minutes, place the Tofu slices between fresh towels and repeat the process.
CRUMBLE
the Tofu into a bowl. Mix in the Green Onions, Mayonnaise, Cilantro, Curry Powder, Lime Juice and Salt.PLACE
a Warm Tortilla/Chaptati on a work surface and place ~one Chile just off center of the bread. Use a spoon to mound one-third of the Tofu mixture on top of the Chile.FOLD
the bottom and fold in the sides, then roll up tightly. Fill the remaining two Tortillas/Chipatis in the same manner. Serve immediately or individually wrap tightly in plastic or waxed paper to enjoy later.
YIELD: 3 Main Course Servings
PHOTO GALLERY
SUMMARY & REVIEW
This recipe instantly stuck me as “an Egg Salad Sandwich for Vegetarians.” That’s neither an insult nor an attempt to suggest it isn’t flavorful… because it truly is wonderful and tasty.
I’m not sure I grasp the importance of the Anaheim Chile, though. To be honest, I’d never heard of an “Anaheim” Chile (does living 30 miles north of Anaheim, CA count?). In fact, had I not noticed Anaheim Chiles at our local Farmers’ Market, I never would have pursued this recipe… the irony being: I don’t believe this recipe truly REQUIRES Anaheim Chiles to be worthwhile (LOL)!
But I digress. I steamed the tortilla prior to serving, and the flavor was phenomenal, but next time I’ll likely DROP the (relatively obscure) “Anaheim Chile” in favor of a healthy slice of (readily available) Tilamook® Cheddar Cheese!
Prep time is insignificant (especially if you drop the Chile in favor of a l’il cheese — can you tell I grew up in the American Midwest?!), as is Cooking Time. I love this dish, despite my indifference over the primary ingredient.
A REASON TO RATE!
