Curry Tofu Lettuce Cups
Source: Foodwise Kids Program
Recipe Type: Appetizers and Sides | Seasons: Autumn, Spring, Summer, Winter
This is a kid-friendly recipe that the whole family can prepare together! Created for CUESA’s Foodwise Kids program, it’s particularly well-suited for kids ages 6 to 12.
Tofu and curry are a delicious combination. This is a fast and fun recipe to make for a snack or lunch. It includes many useful kitchen skills: chopping, using a grater, and making a sauce. Younger chefs will have fun mixing the dressing, tearing herbs, and leafing lettuce. Older chefs can grate carrots and dice vegetables. We use garam masala powder, but any sweet curry powder can be substituted.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Servings: 4 to 6
INGREDIENTS
4 heads of Little Gem lettuce, or another variety of lettuce (about 4 cups)
¾ cup plain yogurt
¾ cup mayonnaise
1 tablespoon curry powder
Zest of 1 lemon plus 1 tablespoon juice
2 tablespoons herbs (examples: mint, cilantro)
1 shallot
1 large carrot
1 celery stalk
⅓ cup nuts
½ cup raisins
1 package extra-firm tofu
Salt and pepper, to taste
MATERIALS
Bowl
Whisk or fork
Cutting board
Knife
Spatula
Measuring cups and spoons
Box grater
Salad spinner or colander
PREPARATION
1. Wash your hands with soap and water. Thoroughly rinse all vegetables.
2. Gently peel each leaf of lettuce from its head. Immerse leaves into a bowl of water or a salad spinner. Wash the lettuce and drain thoroughly. You may use a towel to blot gently without damaging the leaves. Drier leaves make better salads.
3. Measure and combine the yogurt, mayonnaise, curry powder, and lemon zest and juice in a bowl and whisk until smooth. Taste and add more curry powder if you like the spice!
4. Tear leafy parts of herbs, or ask for an adult’s help with using a knife to chop herbs into fine pieces.
5. With an adult’s help, mince the shallot with knife, or use the smallest holes on the box grater. The carrot and celery can be grated across the medium or large holes of the grater, or use a knife to chop into small pieces, about ½ inch wide.
6. The nuts can be kept whole or roughly chopped, depending on what you like. Ask an adult for help to chop them with a knife, or put them in a sealed bag and crush with a heavy object, like a jar.
7. Add the shallot, herbs, celery, carrot, raisins, and nuts to the bowl with dressing and stir until well mixed.
8. Drain any water from the tofu package and pat dry. With an adult’s help, cut the tofu into ½ inch cubes. Tofu is soft and can be cut easily by younger chefs.
9. Fold the cubed tofu into bowl. Gently stir, so the tofu cubes do not break apart. Add salt and pepper to taste.
10. Scoop tofu mixture into each leaf of lettuce to make boats.
