Tofu Lettuce Wraps
IngredientsMain Ingredients
16 oz extra firm tofu
1/4 cup Edamame shelled
1 container sliced water chesnuts
1 package (11 g) dried shiitaki mushrooms
1 tsp sesame oil
Tofu Stir-fry Sauce
1/4 cup low sodium vegetable broth
3 tbsp low sodium soy sauce
3 tbsp Stevia in the raw
1 tsp rice wine vinegar
Wrap Sauce
1/2 Cup low sodium vegetable broth
2 tbsp low sodium soy sauce
2 tbsp teriyaki sauce
1/4 cup Stevia in the raw
1 tbsp rice wine vinegar
1 tsp low sugar ketsup
1 tsp lemon juice
1/4 tsp sesame oil
2 tbsp water
1-2 tsp garlic chili paste more or less to your liking
Wraps
8 medium romaine lettuce leaves cleaned and trimmed
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!