Tofu Lettuce Wraps

Servings
6

Prep Time
10 minutes

Cook Time
25 minutes

Ingredients

1 (14 ounce) container extra firm tofu

1/3 cup Pacific Fusion Sauce

2 tablespoons Organic Coconut Oil, divided

2 cloves garlic

1½ cups instant brown rice

1½ cups Vegetable Bouillon Soup Base, prepared according to package directions

1 teaspoon sesame oil

¼ cup chopped cilantro

2 (3.5 ounce) packages sliced shiitake mushrooms

½ cup shredded carrot

3 scallions, sliced

12 Bibb lettuce leaves

Nutritional Info

Calories:

310

Fat:

8g

Saturated Fat:

0g

Carbohydrates:

35g

Fiber:

13g

Protein:

25g

Cholesterol:

45mg

Sodium:

360mg

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Method of Preparation

Drain water from tofu. Place tofu on a paper towel-lined plate and pat dry, pressing slightly to release some of the liquid. Mash in a bowl with a potato masher. Add Pacific Fusion Sauce and toss to coat the tofu; set aside. Heat 1 tablespoon Organic Coconut Oil in a medium saucepan over medium heat. Add garlic and rice and sauté for 2 minutes. Stir in prepared Vegetable Bouillon Soup Base and sesame oil. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes or until rice is tender and liquid is absorbed; stir in cilantro. Cover to keep warm. While rice is cooking, heat remaining 1 tablespoon Organic Coconut Oil in a 12-inch nonstick skillet over medium heat. Add mushrooms and sauté for about 7-10 minutes or until starting to brown. Add tofu. Sauté for 5-10 minutes or until heated through. Stir in carrots and scallions. Serve tofu mixture in lettuce cups with rice on side.

Submitted By:
Wildtree from Lincoln, RI

Meal Type:
Meals Under 450 Calories ,  Vegetarian,  Vegan

Wildtree Product(s):
Organic Coconut Oil   Pacific Fusion Sauce