These lettuce wraps are so delicious! A perfect alternative to traditional wraps with tortillas. You can still have the flavor and satisfaction of a wrap, but just a bit lighter! Before I decided to eat plant based, I would make these for my family with ground turkey or chicken. I always loved them, but I didn't think I could eat them after I made the switch. Then, one day I realized that I could recreate it with tofu instead! I hope that you enjoy this recipe as much as I do!
Ingredients:
Romaine or Butter Lettuce
1 block firm tofu, crumbled
1 bell pepper, chopped
1 medium red onion, chopped
1 large carrot, chopped
1 small/medium zucchini, chopped
8 oz. can of sliced water chestnuts
1 Tbsp garlic, minced
1/2 cup cashews
Juice of 1/2 lime
1/4 cup General Tso sauce
2 Tbsp coconut aminos (can substitute Hoisin)
1 Tbsp soy sauce
2 Tbsp olive oil
Salt and Pepper, to taste
Directions:
To start, heat the olive oil in a large pot or wok on the stove.
Once hot, add in the garlic, all the veggies (bell pepper, onion, carrot, zucchini, and water chestnuts), and a dash of salt and pepper and saute over high heat for about 8 minutes. Or until the veggies are cooked through.
Add in the crumbled tofu, coconut aminos, soy sauce, and the lime juice. Stir together until hot.
Add in the cashews and stir together.
Prepare the lettuce, the bigger the leafs the better!
Add in the cooked mixture to your lettuce and top with your favorite toppings! Some of our favorites include sriracha, green onion, chilies, and roasted red pepper flakes!
Be sure to let me know if you try this recipe!
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