• Sarah Gearino

Tofu Lettuce Wraps


IngredientsMain Ingredients

Tofu Stir-fry Sauce

Wrap Sauce

Wraps

CALLING ALL VEGETARIANS!!!!! I was inspired by an old friend (meat eater turned vegetarian) to create some yummy vegetarian meals for my site. I have to be honest, this is a WHOLE new world for me! I must say though…I am learning to love me some TOFU:)

  • Press Extra Firm Tofu in order to drain as much water as possible from the block of tofu. I am not very good at this, so I pretty much just squeeze chunks of tofu in my hands!lol This recipe calls for crumbled tofu, therefore you do not have to be meticulous about the pressing process:) Place the drained and crumbled tofu in a bowl.

  • Make wrap sauce by dissolving the stevia in warm water and vegetable broth in a bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, chili paste, and sesame oil. Mix well and set aside until tofu and veggies are fully cooked and minced.

  • Prepare the stir fry sauce by mixing the vegetable broth, soy sauce, stevia, and rice vinegar together in a small bowl.

  • Put dried mushrooms in a bowl of warm water for at least 10 minutes.

  • Put 1 tsp sesame oil in a pan and add crumbled tofu to the pan. Cook tofu on medium to high heat for 5 minutes until golden brown.

  • Drain the mushrooms and dice up water chestnuts and mushrooms until finely chopped up.

  • Add frozen edamame, diced water chestnuts, diced mushrooms, and stir fry sauce to the tofu and saute on medium to high heat for 5 minutes until golden brown.

  • Clean romaine leaves and then spoon tofu mixture into the romaine leaves. Top with more wrap sauce before serving. Serve with a side of quinoa or sprinkle into wraps if desired. ENJOY!

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