Time for another Blogging Marathon, BM# 6, and I’m part of group 2 that’s starting the marathon today with 19 fellow bloggers. Big thanks to Valli for organizing this edition. I’m super excited about this edition since I’ve taken “Picnic Food” as my theme. Picnics are so much fun, good time with friends & family and lots of good food.
We recently had a Father’s day picnic in a park close to where we live and we enjoyed it a LOT. Our dear host is an excellent organizer and we had everything from food to games all pre-planned and everybody had loads of fun.
So for the next 7 days I’ll be posting recipes that are appropriate for picnics. Today I have these wraps that I made for our recent picnic. I made two fillings: Palak- Chole (Spinach-chickpea) & Teriyaki tofu. I took the spinach-chickpea filling idea from Nupur’s recipe here. Teriyaki tofu recipe is from Sala’s recipe here.
Here’s how I made the wraps:
Vegetarian Wrap Sandwiches for Picnic
- 12 Tortillas (I used spinach and roasted garlic flavored)
- 1 cup Cabbage - finely grated
- 2 tbsps Lemon juice
- 1 cup Broccoli slaw - (this is packaged grated broccoli, carrots and red cabbage)
- 1 cup Jasmine rice - , cooked
For Spinach – chickpea filling:
- 1 cup Chickpeas
- 2 Onion – medium, finely chopped
- ½ bag Spinach spinach – of frozen chopped (or 4-5 cups of fresh )
- ¼ cup Tomato puree
- ½ tsp Ginger+garlic paste
- ½ tsp Chana masala
- 1 tsp chili powder Red
- pinch Turmeric
- to taste Salt
For teriyaki tofu
- 1 15 oz . packages firm tofu of Extra
- ½ cup Soy sauce
- ¼ cup Mirin
- ¼ cup Brown Sugar
- ¼ cup Rice vinegar
- 2 tbsps ginger Fresh – 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.