For a simple, light meal, try these tasty tofu lettuce wraps. Even the most picky meat eaters will love these. Enjoy!
While watching the Pioneer Women recently. She made a delicious recipe for tofu lettuce wraps. I loved her idea of wrapping in a lettuce leaf. Deciding to make these for lunch when both my husband and son wouldn’t think of eating tofu was a hard decision. I went with it. They looked at me funny and my husband said that it looks like a colorful plate. I told them both to just trust me. So, we all took a bite at the same time. They really liked these! To be honest, I had a backup lunch waiting for them just in case. Didn’t even need to tell them about it. This simple recipe is so tasty and easy to prepare that I make it all the time for just me. Then, I keep the leftover tofu mixture in the fridge for the next day. Give it a try and you’ll know what I mean after the first bite.
Simple Tofu Lettuce Wraps
Yields 4 to 6 servings
- 12 -14 ounce package extra firm or firm tofu, drained, rinsed and patted dry with paper towels. Press down a few times to release excess water.
- 2 tbsp vegetable oil such as canola, avocado or grape seed
- 1 – 2 tbsp dark sesame oil
- 1/4 cup low sodium tamari or soy sauce
- 2-3 chopped garlic cloves or 1 tsp garlic powder
- 1/2 cup shredded carrots
- 3/4 cup frozen mixed vegetables or peas
- 1/2 tsp powdered ginger
- 1/2 tsp sugar, optional
- 6 to 8 romaine lettuce leaves, rinsed, drained and patted dry or Iceberg lettuce leaves
- 1 to 2 chopped scallions/green onions, use all of the white and some of the green
- Heat vegetable oil over medium heat in a large nonstick pan. Add in tofu and chop up into small pieces. Add garlic. Keep stirring until tofu starts to turn golden brown.
- Add in shredded carrots, soy sauce, ginger, sugar if using. If needed turn heat up just a bit. Add in frozen vegetables. Cook until thoroughly heated through.
- Lower heat and add in sesame oil. Stir. Toss in a few of the scallions. Save a few for garnish.
- Fill lettuce leaves and serve. Enjoy!!