TOFU/PANEER WRAP

I am back! It took me two years but what can I say, I had one more baby along the way. Very very time consuming! Well, I am back to cooking again. I need to shed the baby weight and am trying to count my carbs with the help pf my trusted nutritionist. It is not easy to eliminate all carbs for a vegetarian but I can definitly try to up my protein intake and have balanced meals when the kids/time allow it. So here goes...

INGREDIENTS

2 Cups Crumbled Tofu/Paneer

1 Onion, diced

1 Tomato, diced

1-2 Green Chilli/Jalapeno, finely diced

¼ Tsp Turmeric

¼ Tsp Cayenne pepper (optional)

¼ Tsp Cumin seeds

¼ Tsp Ginger, paste

¼ Tsp Garlic, paste

1 Tsp Lemon juice

3-4 Curry Leaves (optional)

2 Tbsp Cilantro, finely chopped

2 Tbsp Oil

2-3 Cups Arugula (Substitute: Spinach/Mixed Greens)

Salt to taste

Pita wrap of choice

PROCESS
1. Add salt, cayenne pepper and lemon juice to half the diced onion and mix. Keep aside.

1. Heat the oil in a pan and add the cumin seeds when hot. Add the curry leaves.

2. Add the green chilli/jalapeno, ginger and garlic paste

3. Add rest of the onion, followed by tomato once the onion turns translucent. Cover and let cook for a minute or two.

4. Add the crumbled tofu/paneer, turmeric, and salt.

5. Mix well and let it simmer for a few minutes on a low flame.
6. Meanwhile, heat the pita

7. Add the arugula in the center of the warmed pita, topped with the tofu/paneer and followed by onion lemon juice mixture.

8. Garnish with cilantro and roll. Eat. Enjoy!

TIP: When using paneer in any recipe, always check for trans fats in its ingredients. Say no to trans fats!
Tofu is a little moist in comparison to paneer, so cooking time might vary to remove all the moisture from it.