Vegetarian Lettuce Wrap (Asian tofu and cashew lettuce wraps)
A low-carb, high-protein weeknight meal inspired by Asian flavors
Ingredients
- 1 package of firm tofu
- 2 tbsp smooth peanut butter
- 1 tsp sesame oil
- 2 tsp reduced sodium soy sauce (or coconut aminos)
- 1 tsp honey (maple or agave will also work)
- 1 juice of lime
- 1 tbsp of toasted sesame
- 1-2 tsp hot sauce (like sriracha)
- 2-3 tbsp hot water to thin out to desired consistency
- handful of cashews
- 8-10 pieces of butter lettuce
- Salt and pepper to taste
Instructions
- Press tofu in a clean towel under a heavy item (like a cookbook) for at least 20 minutes to remove excess liquid
- While tofu is pressing, mix the rest of the ingredients (except cashews, lettuce, salt and pepper) in a bowl
- Once tofu has been strained, dice into cubes and sprinkle salt and pepper to taste
- Heat a large skillet on the stove on medium heat and add neutral oil (like avocado oil)
- Once the pan is hot, add in the tofu and let brown, flipping occasionally. Add in cashews mid way through browning process
- Once all the tofu is browned, add sauce and stir for 2-3 minutes and lower flame to low heat
- Remove from the heat and place a helping of the mixture into each cup of lettuce leaf
- Optional: top with more hot sauce
Nutrition
Calories: 161kcalCarbohydrates: 8gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 377mgPotassium: 134mgFiber: 1gSugar: 5gVitamin A: 139IUVitamin C: 2mgCalcium: 14mgIron: 0.5mg
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