Tofu and Cucumber Lettuce Wraps (4 Servings)
INGREDIENTS 2 Tbsp. low-sodium soy sauce
1 block extra firm tofu (use hands to crumble tofu) 16 Bibb lettuce leaves 1 cup cooked brown rice 1 cup English cucumber, halved and thinly sliced ½ cup fresh cilantro leaves Lime wedges, for serving 2 Tbsp. Carrot ginger dressing (see our Carrot ginger dressing recipe)
2 Tbsp. honey 2 Tbsp. water 2 tsp. toasted sesame oil 2 tsp. olive oil 3 scallions, sliced, white and green parts separated 1 Tbsp. fresh ginger, minced 2 tsp. fresh garlic, minced 1 cup jicama or water chestnuts, diced
INSTRUCTIONS 1. Whisk low-sodium soy sauce, honey, water, and sesame oil in a small bowl. 2. Heat olive oil in a large nonstick skillet over medium heat. Add scallion whites, ginger, and garlic; cook until starting to soften, about 2 minutes. 3. Add crumbled tofu to the skillet and cook, breaking it up with a spoon if needed, until heated through, 3 – 4 minutes. 4. Add the sauce mixture to the tofu and cook for about 3 minutes. 5. Remove from heat and stir in jicama or water chestnuts and scallion greens. 6. To serve, make 8 stacks of 2 lettuce leaves each. 7. Divide rice, the tofu mixture, cucumber, and cilantro among the lettuce cups. 8. Serve with a drizzle of carrot ginger dressing and lime wedges.
This plant-based recipe is high protein and high fiber filled with lots of antioxidants and minerals making it perfect for fighting inflammation, heart health, and cancer prevention. NutritionNotes
84 Eat Well For Life
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