Tofu Lettuce Wraps with Cashew Sauce

These wraps are great for a light meal. They are fresh and crisp with a WONDERFUL cashew sauce. Tofu can be tricky, especially if you haven’t cooked it before. Here, I list the link that I recommend for baked tofu (I honestly didn’t use it this particular time). I hope to have a post in the future all about the ins and outs of tofu, and the different cooking methods.

Tofu Lettuce Wraps with Cashew Sauce #hilaryherbivore

Wrap ingredients:

  • 16 oz baked tofu (*see recipe link below)
  • 8 to 10 large romaine lettuce leaves
  • 1 zucchini cut into “zoodles” (I used julienne peeler)
  • 1 red or orange bell pepper chopped
  • ¼ cup cilantro chopped
  • 1 large carrot shredded (optional)

Sauce ingredients:

  • 1/2 cup cashew butter
  • 2 tbsp soy sauce or liquid aminos
  • 3 – 4 tbsp lime juice
  • 2 tbsp rice vinegar
  • 1 tbsp liquid sweetener, like agave, maple syrup, or honey (if not strict vegan)
  • 1 garlic clove minced
  • 2 tsp thai red chili paste
  • Water to reach desired consistency

Assembly:

To make the sauce, mix all ingredients together in a small bowl and add water to reach desired consistency.

Tofu Lettuce Wraps with Cashew Sauce #hilaryherbivore

For each lettuce leaf, place a few cubes of tofu, and even amounts of vegetables. Garnish with the cilantro, and drizzle the cashew sauce on top. Feel free to use any extra sauce for dipping.

Tofu Lettuce Wraps with Cashew Sauce #hilaryherbivoreTofu Lettuce Wraps with Cashew Sauce #hilaryherbivore

Tofu Lettuce Wraps with Cashew Sauce #hilaryherbivore

*I like the All-Purpose Baked Tofu found here:

http://www.peta.org/living/food/purpose-baked-tofu/

To make WFPB, I cut out the oil, and line my baking sheet with parchment paper. Also, for the lettuce wraps I recommend cutting down on the soy sauce by two or three tablespoons, because most of the flavor will come from the sauce.

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