Spicy Tofu and Basil Keema Wraps

A Thai inspired dish cooked Indian style that bursts with color, texture, and flavor.
By Shushi Mittal

“Born in India, plated in Thailand

This dish of vision, is anything but bland,

With spices few, but herbs fresh in season

The look itself will make you lose all reason!

Healthy like hell, with a natural crisp

Chili & spices, do that tingle on your lips,

Roll em up, and sink your teeth

This guilt-free dinner can stand up to meat!”

Lettuce eat, shall we?

For years I have been fascinated by Thai cooking. It’s quick, fresh and oh-so flavorful. I have tried a bit myself, but some things are best left to the experts – and I do like my comfort take out now & then. But experimenting…now that’s right up my alley.

I have always enjoyed the Thai salads & meat stir fry served on crisp lettuce leaves, and wondered if there was any way to ‘Indianize’ it. So on a recent gloomy grey rainy day, I decided I wanted to test a recipe that’s been haunting me for a while. Ground something, anything served on lettuce cups. We were on a veggie month so I grabbed me some tofu, and bunch of vegetables, and got chopping – without quite knowing the final direction I was going in!

But happiness always lies in surprises. The result? This intensely flavorful Tofu Basil Keema, with a mix of basil, bay leaves and peppers, cooked in a traditional Indian style curry. It not only worked extremely well with the leaves, but would also be dee-licious on rice or quinoa!

Find the recipe here

Spicy Tofu and Basil Keema

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• Author: Shushi Mittal
• Total Time: 50 minutes
• Yield: Serves 4
• Diet: Gluten-Free, Vegetarian

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Description

Fragrant spices and crumbled tofu create a vibrant, flavorful keema. Serve this plant-powered dish over crisp lettuce cups for a refreshing twist.

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Ingredients

Units USM Scale 1x2x3x

• 1.5 cups (355 ml) medium soft tofu
• 2 small plum tomatoes
• 3 cloves garlic
• 2 1-inch knobs ginger
• 4 green chilies
• 1 red onion
• 0.5 cups (118 ml) green pepper
• 0.5 cups (118 ml) red pepper
• 0.5 cups (118 ml) fresh basil leaves
• 1 fried bay leaf
• 0.5 teaspoon cumin seeds
• 1 teaspoon cumin powder
• 2 tablespoons coriander powder
• 0.5 teaspoon garam masala
• 6 tablespoons olive oil
• Salt
• 0.5 lemon Juice of
• Lettuce leaves

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Instructions

1. Blend the tomatoes, chilies, garlic, and ginger to a smooth paste in a mixer. Use very little water if needed.
2. Heat oil in a non-stick pan.
3. Add cumin seeds and cook for a few minutes until they splutter.
4. Stir in the onions and bay leaf with a little salt and cook until the onions brown.
5. Add the red and green peppers, basil, and dry spices. Mix well and stir for one minute.
6. Add the crumbled tofu. Cook uncovered over medium-high heat until most of the liquid is absorbed.
7. Stir in the blended tomato paste, adjust salt, and simmer covered over medium-low heat for 15-20 minutes.
8. Open the cover, turn the heat to high, and cook until excess liquid is absorbed and oil separates or the tofu crisps.
9. Remove from heat, sprinkle with lemon juice and chopped basil, and cool to room temperature.
10. Pat dry the lettuce leaves.
11. Add two generous spoonfuls of the tofu mixture to each lettuce leaf.
12. Top with basil, chili, nuts, or bhujia.

Notes

• For extra-crispy tofu, press it to remove excess water before crumbling.
• If you don’t have fresh basil, you can substitute 1 tablespoon of dried basil.
• Store leftover keema in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Stir-Frying
• Cuisine: Indian-inspired

Nutrition

• Serving Size: 1 cup
• Calories: 300
• Sugar: 5
• Sodium: 300
• Fat: 15
• Saturated Fat: 3
• Unsaturated Fat: 10
• Carbohydrates: 30
• Fiber: 5
• Protein: 15

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