Vegan Coconut Curry Tofu Lettuce Wraps
with Bell Pepper, Cilantro & Lime
If you’ve been on the request line for a light, tasty, satisfying and vegan dinner idea, this one’s going out to you. First, you’ll make a simple, delicious curry with creamy coconut milk, warming spices, tender bell pepper, and seared tofu. The flavors meld together with a hint of lime and touch of chili for a delicious blend of sweet, spicy, and savory. Stuff all that warm, saucy goodness into crisp, cool lettuce leaves and sprinkle with cilantro. The result? Vegan wrap music for your taste buds!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bell Pepper
1 unit
Lime
¼ ounce
Cilantro
1 unit
Baby Lettuce
1 unit
Tofu
(Contains Soy)
1 teaspoon
Garlic Powder
1 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains Tree Nuts)
1 ounce
Sweet Thai Chili Sauce
1 unit
Veggie Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into 3⁄4-inch cubes. • Core, deseed, and dice bell pepper into 3⁄4-inch pieces. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Roughly chop cilantro. Trim and discard root end from lettuce; separate leaves.
• Season tofu with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, 2-3 minutes. • Add bell pepper and a pinch of salt; stir to combine. Cook, stirring occasionally, until bell pepper is softened and tofu is lightly browned all over, 5-7 minutes. • Stir garlic powder and 2 tsp curry powder (4 tsp for 4 servings) into same pan. (TIP: Use more curry powder if you like a stronger flavor!) Cook, stirring occasionally, 1 minute.
• Thoroughly shake coconut milk in container before opening. Stir in coconut milk, chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4 servings). • Bring to a boil, then reduce heat to medium low. Simmer until curry has thickened and bell pepper is tender, 4-6 minutes. TIP: If curry seems too thick, stir in splashes of water as needed. • Taste and season with salt and more lime juice if desired. Turn off heat; stir in half the cilantro and lime zest to taste.
• Fill lettuce leaves with curry and garnish with remaining cilantro. • Divide lettuce wraps between plates; serve with any remaining lime wedges on the side.