Tofu Lettuce Wraps
WRAP COMPONENTS
Butter lettuce
Baked tofu (or tempeh, chickpeas, salmon, chicken, etc.)
Kelp noodle + veggie stir-fry (I also love sweet potato glass noodles or rice)
Purple cabbage-cilantro slaw
To garnish: crushed peanuts/cashews cilantro, scallion, avocado, and/or sesame seeds
METHOD
Bake the tofu. Instructions here.
Prepare the cabbage-cilantro slaw. Thinly slice red cabbage and chop cilantro. Throw in a bowl and season with rice vinegar, sesame oil, a splash of coconut aminos, and salt. Toss well. Taste and adjust.
Prepare the kelp noodle-veggie stir-fry (or just use rice). Soften kelp noodles using this recipe (follow step 1 only). In a pan, sauté thinly sliced yellow onion in oil. Once slightly golden, add in chopped garlic, ginger, and ginger flakes. Sauté for two minutes and then add in veggies of your choice (I did shiitake mushrooms and broccolini). Add in your soften kelp noodles and season with soy sauce, coconut aminos, sesame oil, and lime. Taste and adjust.
Make the sauce using this recipe.
Assemble the lettuce cups. Place the butter lettuce on a plan. Layer with cabbage slaw, noodles, and tofu. Drizzle with sauce and garnish with crushed peanuts/cashews and more cilantro. Enjoy!
