These Veggie Lettuce Wraps deliver flavor-infused tofu served in cups of lettuce. Enjoy this tangy vegetarian recipe for your next low-carb or vegan keto meal.
Ingredients
• 2 tablespoons sesame oil
• 15 oz extra firm tofu, drained
• 1 onion, diced
• 3 tablespoons tamari
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 2 tablespoons water chestnuts
• ¼ cup red cabbage, chopped
• ¼ cup red peppers, chopped
• 2 tablespoons almonds, chopped
• 1 head butter lettuce
Almond Butter Sauce
• 2 tablespoons almond butter
• 1 tablespoon tamari
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon rice vinegar
Instructions
1. Heat sesame oil in a skillet over medium-high heat. Break the tofu into chunks and add to the skillet. Use a spatula to continue breaking the tofu down into a crumbly mixture. Cook tofu until browned, about 10 minutes.
2. Stir in onion, tamari, and rice wine vinegar. Cook until onions are tender, about 5 minutes. Stir in chopped garlic, water chestnuts, red pepper, cabbage, and almonds. Cook a few more minutes, until the peppers are slightly tender.
3. Prepare the almond butter sauce by combing the ingredients and stirring. Add half of the sauce to the skillet with the tofu mixture, stirring it to ensure all the pieces are coated.
4. To serve, scoop a spoonful or two of the veggie tofu mixture into the center of each butter lettuce leaf. Serve with reserved almond butter sauce or sauce of your choice.