Sweet & Tangy Tofu Lettuce Wraps
The idea of eating three meals a day never really appealed to me. By default, I have always incorporated light meals or snacks throughout the day which always gave me lots of energy and I rarely had “food hangovers” that you get after you eat a big meal, which usually pointed towards nap time. Ha.
So of course while I was making a new recipe, I created one that was far from the heavy and bloating side to leaning towards the light and fresh side of things. These are packed with clean plant protein from the crispy tofu, topped with a tangy sweet & tangy cole slaw, and served on crisp light lettuce for perfect balance of flavors. I love this recipe because it’s perfect as a lunch during the summertime heat. The best part is you can just peel each lettuce leaf one by one, & eat as you go. Have 1 or have 6! It’s up to you!
These lettuce wraps are:
vegan
gluten free
refined sugar free
great for meal prep
high protein
easy and light summer meal
low cost recipe
dairy free
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Makes 12-15 baby lettuce wraps
The Goods:
For the crispy tofu:
2 extra firm tofu, drained and pressed
1 tbsp sesame oil
1 tsp salt
3 tbsp tapioca flour
Sauce for tofu:
1/4 cup Big Tree Farms coconut aminos
3 tbsp hoisin sauce
For the cole slaw:
1/4 purple cabbage, shredded
1 yellow carrot
1/2 cucumber, sliced
1 mango, sliced
2 green onions, sliced
For the cole slaw marinade :
1/2 lemon juiced
1/2 tsp sriracha
1 tsp liquid aminos
2 tbsp rice vinegar
2 tbsp vegan mayo
For the wraps:
butter lettuce (or romaine if you can’t find butter lettuce)
micro greens
The Method:
Preheat oven or air fryer to 400.
Drain and press your tofu in a clean dish towel for 15+ minutes.
Once your tofu has pressed, grab a large mixing bowl and tear the tofu into small pieces with your hands. (Not too small, about a large marble size.)
Next, add your sesame oil, salt, tapioca flour, and toss until all the pieces of tofu are coated.
If you are using an oven, place the tofu onto a large cookie sheet with parchment paper and bake at 400 for 20-30 minutes, depending on how crispy you want it. (The longer the better, at least for me.)
If you are using an air fryer, air fry the tofu for 15-25 minutes.
As the tofu cooks, in a separate small mason jar, make your sauce for your tofu. Add your coconut aminos and hoisin sauce together and stir until fully mixed. Set the sauce aside. (When the tofu is finished cooking, pour that sauce all over your tofu, then mix everything up and set aside till later.)
Now, grab a clean mixing bowl and add all your cole slaw ingredients into it. Set aside in the fridge until it’s time to eat.
Quickly, create the marinade for the cole slaw, by adding all the cole slaw marinade ingredients into a mason jar and stirring with a fork until fully mixed. Set aside until it’s time to eat.
In a serving bowl add your cole slaw and cole slaw marinade, then toss until everything is fully coated. Remove some leaves from your butter lettuce onto a separate plate, and lastly add your cooling tofu to a serving bowl.
To eat, grab a lettuce leaf, then add a spoonful or two of cole slaw, and then a spoonful of your crispy tofu. Garnish with micro greens and enjoy! Great recipe for a light summer time meal.
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