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Food & Drink These Curried Tofu Collard Wraps Are My Summer Anthem

17:41  12 july  2018
17:41  12 july  2018 Source:   bonappetit.com

A Honey-Garlic Chicken to Mix-Pour-Bake in 20 Minutes

  A Honey-Garlic Chicken to Mix-Pour-Bake in 20 Minutes Tender and moist, the chicken thighs end up with the perfect balance of taste: salty and sweet and garlicky and delicious.You never know what a weekday will throw at you, but in general, my weekdays take up much more brain energy than weekends. Thus, I like having dishes that don’t take too much babysitting or focus. That's when a slow-cooker or pressure cooker (like an Instant Pot) come in—but for this honey garlic chicken, you can go without one of these, and still have dinner in 20 minutes.

In particular, these collard green wraps with curried tofu have already become my food equivalent of "I Like It"—the irrefutable song of the summer . This recipe has very little actual “cooking,” so start off by preparing all your veggies. Halve washed collard greens lengthwise, remove the ribs and stems

Find Collard Greens ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. These Curried Tofu Collard Wraps Are My Summer Anthem .

I have an admittedly unscientific hypothesis: Food tastes best eaten with your hands. No offense to flatware, but scooping up food with my fingers grounds me in the experience of eating like nothing else can. Plus, it’s just fun. So, when Bon Appetit’s August issue dropped a quartet of lettuce wrap recipes, I knew they would be the DIY dinner gracing my table all summer long. In particular, these collard green wraps with curried tofu have already become my food equivalent of "I Like It"—the irrefutable song of the summer.

I’m not a vegetarian, but I love tofu. Not everyone agrees with me, mainly because tofu can taste like chewing on a wet (but clean!) sock. Still, it’s anything but boring when simmered in Thai red curry paste, creamy coconut milk, and plenty of aromatics. These collard wraps double down on flavor with plenty of scallions and tender-stemmed cilantro, and don’t forget about those addictively crunchy coconut chips. We’re especially partial to Dang Original, which snap easily and hit high on the sweet-salty matrix—the ultimate tool for judging all food on its snackability. Wrapped in sturdy collard greens, they’re virtuous enough to make you feel like a verified wellness influencer.

How to Make Tofu Actually Taste Delicious

  How to Make Tofu Actually Taste Delicious Ah, tofu — people either love it or hate it. Some people don't even know what it is because they have never tried this interesting protein. Yes, tofu is very bland, but it's such a great vehicle for tons of opportunities of flavors, is of different forms to use, and contains many benefits to having tofu as part of your meals. Therefore, read on to find out how you can make tofu taste delicious. Add Spices and Marinate ***ImagePlaceholder***

These Curried Tofu Collard Wraps Are My Summer Anthem . They're a quick and crowd-pleasing hit I’ll make on repeat with no shame. 38 Healthy Grilling Recipes to Make this Summer . For when you and hot dogs are on a break. You didn't break up, you're just seeing

Curried tofu wrapped in collard greens (or any lettuce wrap you’d like) that are a substantial dinner on a hot summer ’s night. Add cliches to amp up the spice. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap .

This recipe has very little actual “cooking,” so start off by preparing all your veggies. Halve washed collard greens lengthwise, remove the ribs and stems, then cover and chill until ready to serve. Next, scallions. Thinly slice the dark green tops diagonally to create a pretty garnish, then slice remaining white and pale green parts crosswise and place in a small bowl with microplaned garlic and ginger. It’s time to cook, so keep that scallion mixture close.

Heat coconut oil in a large skillet over medium high, then cook the scallion mixture, stirring, for a minute until just beginning to brown. Add Thai red curry paste and cook, stirring, for another minute. Finally, add your crumbled tofu and coconut milk, season with salt, and bring to a simmer. Let the pan hang out on medium-low, gently simmering, until the sauce is almost completely evaporated—you should be able to see the bottom of the skillet. Stir in your lime juice, and transfer the tofu to a platter.

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These Curried Tofu Collard Wraps Are My Summer Anthem . 40 Vegetarian Recipes To Make, Eat, and Repeat All Summer Long. These sides and mains are ready for the beach, the park, and the grill.

This delicious Curried Tofu Wrap recipe is bursting with flavors. It is loaded with seasoned curried tofu , with crunchy walnuts, celery, and sweet raisins. I'm stuck on ordering this dish whenever I visit, it is so yummy and satisfying I hardly ever ordered anything else. My second favorite wrap is my

With wraps like these, it’s all in the presentation. Store-bought curry pastes come in varying degrees of spiciness (even if their labels all say the same thing) so if your tofu isn't as spicy as you hoped, amp up the heat by sprinkling a thinly sliced chile on top of the tofu. BA food editors love to use Fresno chiles for their extremely manageable medium heat and beautiful red coloring, but I often struggle to find them at my neighborhood market. If you also need a substitute, try a jalape˜no and brace for a little extra kick. Next, arrange the collard greens, cilantro, and scallions around the tofu so each component is visible and easily accessible. Place the coconut chips in a small bowl and arrange lime wedges on a small plate, and dinner is served.

I like to build my own wrap first to subtly show everyone how it’s done. I lay out a big collard leaf and tuck inside a few tofu crumbles, a tangle of herbs, and a generous sprinkle of those coconut chips. Then, I squeeze a lime wedge over the whole wrap and pop it straight in my mouth. It’s crunchy, fiery, and undeniably refreshing. Of course, after I made this recipe once, I couldn’t stop thinking of other things to stuff inside. Try adding thinly sliced cucumber, pickled carrots, sliced avocado, kimchi, or halved cherry tomatoes to keep things interesting.

10 Ways to Make Store-Bought Hummus 10x Better

  10 Ways to Make Store-Bought Hummus 10x Better My friends make fun of me for focusing too much on condiments, beverages, and accompaniments. I've got a fridge stocked with homemade harissa, chili oil, yogurt, candied sesame seeds, and almond milk, but come dinnertime, these random jars do not a meal make. I reached a real breaking point last week, when my food processor positively pooped out in the middle of puréeing chickpeas for Yotam Ottolenghi and Sami Tamimi’s genius hummus. It was gluey, gloppy, and unmoving, so thick, it would’ve snapped a poor pita cracker right in half. What's worse, the time was 7 PM and I had not thought beyond the appetizer course. It was a minor wake-up call: It was time for this girl (ahem, woman) to prioritize the actual meal—rather than the meal accompaniments—in my life. It was time, in other words, to turn to store-bought hummus. Homemade Hummus Is the Gift That Keeps on Giving by Valerio Farris While much more convenient than the homemade kind, grocery store hummus is also much less delicious. Luckily, there are low-fi tweaks that make hummus from the tub taste much better, while still leaving plenty of time to focus on the bulk of the meal. Here are 10 ways I’m doing it (some adjustments a little more involved than others, but all are easier than dragging out the food processor or cooking chickpeas from dry): 1. Add salt, lemon juice, cumin, paprika, and cayenne to taste. Maybe that grocery store hummus is not quite seasoned to your liking.

These Curried Tofu Collard Wraps Are My Summer Anthem . We ' re Taking These Mesh Bags EVERYWHERE This Summer .

These Curried Tofu Collard Wraps Are My Summer Anthem . They're a quick and crowd-pleasing hit I’ll make on repeat with no shame. Curried Tofu Wraps . Store-bought curry pastes come in varying degrees of spiciness, even if their labels all

I can't leave you without mentioning: Wraps are fun to serve at dinner parties, but they also make for a great lunch. My packed lunch game has flagged since summer arrived and roasting off big batches of veggies for grain bowls lost its appeal, but these lettuce wraps have revived me. I suggest packing all the ingredients separately and assembling at your desk for maximum freshness. The way I see it, more packed lunches = more money left over for my true summer passion: trying every ice cream shop in my neighborhood. Now that’s some math I can get behind.

Okay, let's wrap it up:

Curried Tofu Wraps

a plate of food on a table © Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy W...

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