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Thai-Inspired Tofu Lettuce Wraps

Lettuce wraps filled with tofu, lime-pickled onion, cabbage and cucumber garnished with cilantro
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Thai-inspired lettuce wraps with baked tofu, picked-lime, colorful carrots, red cabbage, diced cucumber and a garlic-ginger sauce made with coconut aminos. A light and delicious lunch or dinner. This recipe would taste equally as good with shrimp. 

Ingredients

Scale

For the filling: 

  • 14 ounces extra firm tofu
  • 1 teaspoon avocado, olive or other neutral oil 
  • 1 tablespoon coconut aminos (or low-sodium tamari)
  • 1 cup lime juice
  • 1/2 red onion, thinly sliced
  • 2 purple carrots, shredded (can substitute with orange or white carrots)
  • 1 cup red cabbage, finely shredded
  • 1 cucumber, diced 
  • cilantro leaves, for garnish 

For the sauce: 

  • 1/4 cup coconut aminos (or low sodium tamari)
  • 1 1/2 teaspoons raw honey
  • 2 teaspoon rice vinegar
  • 1 teaspoon minced ginger
  • 2 small garlic cloves, finely chopped 

Instructions

Make at least one hour in advance: 

  • Slice 1/2 medium red onion thin. Place onion in glass jar or bowl with 1 cup of lime juice and 1/2 teaspoon salt. Let sit for at least 1 hour or more. 

Prepare the tofu: 

  • Preheat oven to 400 degrees F. 
  • Remove tofu from packaging. Wrap tofu in paper towels. Then wrap tightly in a clean dish towel. Place tofu wrapped in the dish towel on a place and place a heavy book or pan on top of tofu. Let sit for at least 15 minutes to squeeze water out of tofu. 
  • Unwrap tofu. Cut into long sticks. On a place, coat tofu sticks with olive oil and 1 tablespoon of tamari. 
  • Place on parchment paper and bake for 20 minutes (until golden brown). 

Make the sauce and remaining filling:  

  • While the tofu is baking, make the sauce. In a small bowl or glass container, combine all of the ingredients for the sauce and whisk. Set aside. 
  • Chop remaining ingredients for garnish (cucumber, carrots, red cabbage, cilantro)

Assemble: 

  • Once tofu has cooled, assemble lettuce wraps and serve with a sauce. 

Notes

  • If you aren’t vegetarian, you can swap the tofu for 1/2 pound of shrimp.
  • To make vegan, replace honey in marinade with maple syrup. 

Find it online: https://eatbeautifullyblog.com/thai-inspired-tofu-lettuce-wraps/