Warm Curried Tofu & Rice Wraps
with Creamy Cilantro Sauce & Sweet Potato–Onion Jumble
- Wheat
- Soy
- Milk
This vegetarian dinner idea shines a spotlight on tofu. Our chefs say it has a real “paneer vibe”—evoking the luscious Indian cheese we love so much (but without the dairy!). In this dish, tofu is seared with onions, garlic, and curry powder to make a fabulously flavorful wrap filling. It’s all rolled up in a soft tortilla along with aromatic jasmine rice and a creamy, tangy cilantro sauce, then browned in a hot pan for a crisp exterior. You’ll serve it with a hearty sweet potato and onion combo over rice, drizzled with more bright, herbaceous cilantro sauce.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
6 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
1 teaspoon
Cumin
1 unit
Lemon
2 unit
Sweet Potato
1 tablespoon
Curry Powder
1 unit
Tofu
(Contains: Soy)
2 clove
Garlic
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, dice sweet potatoes into ½-inch pieces. Halve, peel, and finely dice half the onion; cut remaining onion into 1-inch-thick wedges. Mince garlic. Roughly chop cilantro. Zest and quarter lemon. • 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 ¾-inch cubes.
• Toss sweet potatoes and onion wedges on a baking sheet with a drizzle of oil, garlic powder, half the cumin (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
• Meanwhile, season tofu with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu in a single layer and cook, undisturbed, until lightly browned on bottom, 2-3 minutes. • Add another drizzle of oil, diced onion, remaining cumin, 2 tsp curry powder (4 tsp for 4 servings), salt, and pepper. (Be sure to measure the curry powder— we sent more.) Cook, stirring occasionally, until onion is tender and tofu is evenly browned, 3-4 minutes. In the last minute of cooking, add garlic; cook, stirring, until fragrant. Turn off heat; transfer to a plate. Wipe out pan.
• In a small bowl, combine sour cream, cilantro, juice from one lemon wedge (two wedges for 4 servings), and a pinch of lemon zest. • If needed, stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Place tortillas on a clean work surface. Spread tofu filling on bottom third of each tortilla. Top filling on each tortilla with 1⁄3 cup rice (you’ll serve the rest on the side). Dividing evenly, drizzle rice with half the cilantro sauce. • Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
• Heat a drizzle of oil in pan used for tofu over medium heat. Add wraps and cook, turning occasionally, until golden brown on all sides, 4-6 minutes. (TIP: Depending on the size of your pan, you may need to work in batches, adding a drizzle of oil after each batch.) Transfer to a cutting board. • Halve wraps on a diagonal; divide wraps and remaining rice between plates. Top rice with sweet potato–onion jumble and drizzle with remaining cilantro sauce. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland and dry, while others enjoyed the curry and cilantro flavors. Consider adding extra spices or a curry sauce for more zing.
- Ease of prep: Many felt it was time-consuming with fiddly steps. Simplify by preparing components in a more efficient order.
- Suggestions: Try adding fresh veggies like tomatoes or greens for texture. Consider using sweet potato in the wrap instead of extra rice.
- Portions: Generous servings; some found it too much food. Reduce rice quantity and increase vegetables for better balance.
- Texture: Several noted dryness. Add more sauce or consider including cheese to improve moisture and mouthfeel.
Reviews from our home cooks
We were surprised how tasty tofu was in this meal. BUT - both wraps had tears in them making it difficult to wrap. One wrap broke open. We had to use a pancake flipper to get the wraps into the pan and minimize the fillings spilling out. Also, we needed more of the cilantro creme. The wraps and the potato/rice mix were very dry.
This one was tasty but wanted to let you know time estimate was much smaller than time required to make. Lots of fiddly steps, seems to be in strange order (eg the rice ready way earlier than everything else came together). Also meal quite large. Usually I find the vegetarian meals of Hello Fresh (particularly the stuffed pasta ones) a bit too small, but this one was massive. So much rice. Overall good but perhaps could do with some tweaks.
Surprisingly good. I wasn't sure I'd like tofu but it was great. Learned how best to cook tofu using this recipe.
Very filling, the serving for 2 I split into 3, but it could be 4 for sure. Very tasty, the sweet potato makes it with the cumin.
Amazing flavors! Tasted like something we would get at one of Asheville's nice vegetarian restaurants. There were a lot of steps, but it was worth it.
Awesome! Great combinations, wraps were super tasty and filling esp for being vegetarian, cool fusion of cuisines!
Was anticipating this recipe- I really liked it! This time there was enough rice- it really fluffed up! The only downfall was 1. The cilantro was not fresh. 2. Could have used another burrito wrap since the one was falling apart before I even took it out the package it was in!
Tortillas need moistened and warmed slightly before rolling to avoid splitting. Portion size seemed unnecessarily large.
So delicious! Carbohydrate count was a bit unnecessarily high for one meal. I would lessen the amount of rice and add another roasted vegetable to the side mix to reduce that figure.
Hmm...this was delicious and was greatly enhanced by adding some green vegetables (not included). Arugula, baby kale, the addition of avocado would be a good addition here.
