If you’re in the mood for a light, plant-based, handheld delight, look no further. These low-carb, high-protein crispy tofu lettuce cups smothered in a sesame almond butter sauce will hit the spot with their winning combination of ingredients that deliver crisp, crunch and bright, balancing herbs. Make extra, you’ll be very glad you did.
- 1⁄4 cup coconut aminos
- 1⁄4 cup rice vinegar
- 1⁄4 cup raw almond butter
- 2 tsp toasted sesame oil
- 14 oz organic extra-firm tofu (preferably sprouted)
- 2 tbsp extra-virgin olive oil, divided
- 5 oz zucchini, sliced into matchsticks
- 5 oz shiitake mushrooms, diced
- 1 red bell pepper, diced
- 1 clove garlic, minced
- 1 8-oz can water chestnuts, rinsed and drained, diced
- 1⁄4 cup chopped green onions
- 1⁄4 tsp each sea salt and ground black pepper
- 2 heads butter lettuce
- 1⁄4 cup chopped fresh cilantro
- 2 tbsp snipped chives
- Place all sauce ingredients in a jar. Seal and shake until smooth. Set aside.
- Drain tofu and cut lengthwise into 8 planks. Place each plank between layers of paper towels and press to absorb as much water as possible. Stack planks and slice lengthwise into 4 slices, then slice crosswise into bite-size cubes.
- In a large nonstick skillet on medium-high, heat one-half of olive oil. Add zucchini, mushrooms, bell pepper and garlic and sauté for 3 minutes, stirring often. Stir in water chestnuts and green onions and cook for 1 minute longer. Transfer to a plate.
- Wipe out skillet and heat remaining olive oil on medium-high. Add tofu. Season with salt and pepper and cook until golden on the bottom. Flip and continue to cook, turning, until most of the sides are lightly golden, 6 minutes. Add half of the sauce and stir to coat.
- Place lettuce leaves on a plate. Top each lettuce leaf with vegetables and tofu. Drizzle with additional sauce. Garnish with cilantro and chives.
NOTE: If following our Meal Plan, make sauce ahead. Cook one-half of veg-tofu mixture for the first 2 servings of the week. Store one-half of the veg-tofu mixture (uncooked) in the refrigerator along with sauce; cook and assemble when called for.
- Serving Size 1⁄4 of recipe
- Calories 373
- Carbohydrate Content 20 g
- Cholesterol Content 0 mg
- Fat Content 25 g
- Fiber Content 7 g
- Protein Content 19 g
- Saturated Fat Content 3 g
- Sodium Content 509 mg
- Sugar Content 9 g
- Monounsaturated Fat Content 13 g
- Polyunsaturated Fat Content 7 g
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Dinner,Almonds,Gluten-Free,quick,sesame,tofu,Vegetarian