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Tofu tikka wraps recipe

Tofu tikka wraps recipe

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Coat tofu in a gently spiced tikka paste, then fry until golden and crispy. Pile into wraps with crunchy salad and pickled red onions. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 596 calories / serving
  • Vegetarian


  • 399g pack Wicked Kitchen Firm Tofu, drained and cut into 1 or 2cm cubes
  • 1-3 tbsp tikka curry paste, depending on spice tolerance
  • 2 tbsp vegetable oil
  • 1 red onion, thinly sliced​
  • 4 tbsp white wine vinegar
  • 200g long grain rice, rinsed
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 4 H.W.Nevill’s tortilla wraps
  • 1 medium carrot, grated
  • 100g sweet crunchy salad
  • 8 tbsp Greek yogurt
  • ½ cucumber, cut into sticks, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    5g 23%
  • Sugars

    12g 13%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 82.9g Protein 20g Fibre 7.7g


  1. Put the cubed tofu into a bowl with the tikka paste, ½ tbsp veg oil and a little salt and pepper. Stir until all of the pieces are well coated. Cover and chill. The longer you leave the tofu to marinate the better, overnight, if possible, but 20 mins is enough.
  2. Put the sliced red onion into a non-metallic bowl with a pinch of salt and the white wine vinegar. Leave to pickle, stirring regularly, for at least 10 mins. Drain before using.
  3. Put the rice into a saucepan and pour over 350ml boiling water from the kettle. Bring to the boil, cover with a lid and cook over low heat for 15-18 mins, swirling the pan occasionally, until cooked. Set aside with the lid on to keep warm.
  4. Heat the 1 tbsp vegetable oil in a large frying pan and working in batches, fry off the tofu until browned. Lift out of the pan and add the remaining ½ tbsp oil and the sliced peppers. Cook for 4-6 mins until softened before adding the tofu back to the pan to heat through.
  5. Lay the tortillas out on each plate and add some grated carrot to one side. Divide the rice and tikka tofu between the wraps and top with some of the pickled red onions. Drizzle a little yogurt over the tofu and wrap up tightly. Serve with salad and sliced cucumber.

Tip: Make extra pickled red onion and use to pep up sandwiches and salads throughout the week.

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