Curried Jicama and Tofu Lettuce Wraps

I was craving curry and I was feeling creative.  I had a block of extra firm tofu I needed to use and I had ½ of a jicama in the fridge.  Instead of using apple and chicken like I had used before to make a curry salad I decided to use air-fried tofu and jicama.  The spice is just right and this tastes delicious.  You could eat this on lettuce wraps, tortillas, buns, or straight from the bowl.

Ingredients:

Curried Tofu-

1 block extra firm tofu dried and sliced into long slices ½ inch thick

2 tablespoons extra virgin olive oil

1 tablespoon yellow curry paste

1 tablespoon honey

1 tablespoon lime juice

Dressing-

2 tablespoons lime juice and zest of 1 lime

1 tablespoon yellow curry paste

1/3 cup fruit chutney

½ cup plain nonfat Greek yogurt

1 tablespoon extra-virgin olive oil

Salad-

½ jicama cubed

1 lime zested and juiced

1 teaspoon curry powder

¼ cup golden raisins

3 scallions diced

¾ cup fresh mint leaves

1 cup garbanzo beans (chip peas)

Directions:

Curried Tofu-

1. Marinade- Mix olive oil, curry paste, honey, and lime juice in a small bowl.
2. Lay the tofu down in a dish. Spread the marinade over the tofu.  Allow it to marinate for at least 30 minutes.
3. Air fry tofu at 370 for 20 minutes flipping halfway.
4. Let tofu cool.  The slice into cubes. Set aside.

Salad-

1. Add jicama to a large bowl. Drizzle lime juice over jicama.  Sprinkle with 1 teaspoon curry powder.  Let this sit while you make the dressing.  Mix often.
2. Add mint, scallion, raisins, garbanzo beans, and dressing.  Mix to combine.
3. Gently add in the tofu and mix to distribute.

Dressing-

1. Add yogurt, honey, olive oil, chutney, lime juice, and curry paste to a medium bowl.  Mix to combine.

To serve dollop scoops of the curried tofu and jicama salad over bibb lettuce, large tortillas, buns, or eat straight from the bowl.