- olive oil- red potatoes- extra-firm tofu- Salt- frozen green peas- tomatoes- fresh ginger- jalapeno pepper- saltSwipe up for full list of Ingredients.
Squeeze tofu lightly to remove as much water as possible. Cut into small cubes. Cut the potatoes into small cubes as well. Heat a large non stick skillet over medium heat.
Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne. Cover and simmer for about 15 minutes, adding more water if necessary.
Warm tortillas or naan according to package directions. Place 1/6 of the filling in the center of the wrap, top with 1 Tbsp cashews and a drizzle of the Tamarind Chutney.