Tofu Lettuce Wraps

Nick and I just got back from the Upper Peninsula.  We went camping in Crystal Falls and then popped up to visit our 30th National Park; Pictured Rocks.  It was awesome.  But, as you know, when you're eating on the road, there aren't too many healthy choices.  These were perfect for our first meal back home.  They are very easy to make and we just love them!  I use my Mix 'n' Chop to break up the tofu in the pan - it works perfectly.

 

223 tofu lettce wraps.JPG

INGREDIENTS

2 teaspoons olive oil
1 package firm tofu (12- to 14-ounce size)
1/4 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper
3 green onions, sliced
2 ears fresh corn, kernels cut off the cobs
1/4 cup soy sauce
1 teaspoon balsamic vinegar
6 large inner leaves romaine lettuce (from a romaine heart)
2 avocados, sliced

 

DIRECTIONS

  • Heat the oil in a nonstick skillet over medium-high heat. Throw in the tofu and break it up into very small pieces. Cook until much of the liquid cooks off and the tofu starts to turn golden, for several minutes.
  • Add the chili powder and some salt and pepper, then stir. Throw in the green onions and corn and cook for a few minutes (the corn can remain crunchy). Add the soy sauce and cook until most of the liquid has been absorbed. Turn off the heat and stir in the balsamic vinegar.
  • Pile the mixture into individual romaine lettuce leaves, then add slices of avocado.
Healthy, Dinner, VegetarianMarie KellyMilford Kitchentofu, lettuce wraps, tofu lettuce wraps recipe, vegetarianComment