12Tortillas(I used spinach and roasted garlic flavored)
1cupCabbage– finely grated
1cupBroccolislaw – (this is packaged grated broccoli, carrots and red cabbage)
1cupJasmine rice– , cooked
For Spinach – chickpea filling:
2Onion– medium, finely chopped
½bagSpinach spinach– of frozen chopped (or 4-5 cups of fresh )
For teriyaki tofu
1 15oz . packagesfirm tofuof Extra
2tbspsgingerFresh – grated
To make Chickpea filling:
Soak chickpeas in lots of water for at least 6 hours and pressure cook until soft. Keep aside.
Heat 1 tbsp oil in a sauté pan, add ½ tsp cumin seeds and once the seeds start to splutter add onions and sauté until lightly browned around the edges.
Add g+g paste and turmeric, cook for a minute. Add thawed spinach and tomato puree, cook until spinach is cooked and tomatoes don’t smell raw, about 5-6 minutes.
Next add channa masala, red chili powder, salt; mix well.
Add the cooked chickpeas and cook until the heated through and the curry is almost dry.
Check the seasonings and adjust accordingly.
To make Teriyaki Tofu:
Drain and press tofu for at leave an hour to remove all the extra moisture. See here for Sala’s excellent pictorial on how to press tofu.
Once ready, cut them into 1″ long pieces and sauté until lightly browned on all sides.
In the meantime make the teriyaki sauce: bring rest of the ingredients to a gentle boil in a small non stick sauce pan. Simmer for couple of minutes or until sugar is dissolved and thickens a little bit.
When the tofu pieces are evenly browned on all sides, pour in the teriyaki sauce and let the mixture bubble and thicken on low flame for 2-3 minutes. Turn the tofu pieces around to coat with the sauce. Turn off the heat and keep the tofu ready for making the wraps.
Assembling the wraps:
Microwave the tortillas for 25-30 seconds to make them pliable.
Mix grated cabbage with some lemon juice and season with salt and pepper. Place 2-3 tbsp spinach-chickpea curry filling and some cabbage mixture on the bottom half of the tortilla and fold the ends over the filling and roll and wrap to make the sandwich.
Teriyaki Tofu Wrap:
Mix broccoli slaw with some lemon juice and season with salt and pepper. Place 2-3 tbsp jasmine rice, lay 3-4 tofu pieces and some broccoli slaw on the rice, fold, roll and wrap to make the sandwich.
Cut the wraps in half for easy handling.
Notes: Choice of fillings for the wraps is endless, just make sure that fillings don’t make the wraps soggy. ortillas can be easily substituted with rotis/ chapathis for a kathi roll kind of wraps. These wraps can stay out for may be 4-6 hours and should be refrigerated after that.