indian spiced tofu lettuce wraps

Lettuce wraps.  I’ve only had them twice in my life.  Once in Vegas at an amazing Japanese restaurant and once in Portland at a bistro in the city…and both times I cleaned my plate.  The ones I made tonight met the mark.  They are tasty & light.  I probably could’ve eaten more but I stopped at 3.  The marinade has quite a few ingredients, but is easy to put together.   I used nutritional yeast as the breading and baked the tofu pieces until they were crispy.

    
    
    
indian spiced tofu lettuce wraps

makes 8 wraps

ingredients:

tofu marinade

1 package firm tofu, pressed

2T olive oil

2T honey

1 1/2t garlic powder

1 1/2t onion powder

1t ground cumin

1t garam masala

1t salt

1/4c apple cider vinegar

1t cinnamon

1/4t cayenne

1/2c nutritional yeast

everything else

8 leaves butter lettuce

2 carrots, peeled & julienned

1/4c fresh cilantro

1 small cucumber, peeled & julienned

1/2c sour cream

pink salt

how to:

Preheat oven to 375°.  In a large bowl. mix together all of the marinade ingredients except for the nutritional yeast.  Cut the pressed tofu into 1″ cubes and add to the marinade.  Mix well until all of the tofu is coated.  Let it sit for at least 2 hours.  Coat the individual tofu pieces in the nutritional yeast and set onto a baking sheet.  Bake for 15-20 minutes.  Check half way through, rotate pans and make sure that they are browning evenly.  When they’re done, remove from the oven and set aside.

Prep the veggies in separate bowls-carrots and cucumbers.  Wash and dry the lettuce leaves.

Assembly:  lay out 2 lettuce leaves on a plate and begin layering starting with 6-8 tofu pieces then the carrots and the cucumber.  Add 1 dollop of sour cream, cilantro and a sprinkle of pink (or sea) salt.  Fold together and YUM!

enjoy