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Cilantro Lime Lettuce Wraps
1 8oz package of savory flavored tofu (soyboy brand smoked flavor works well)
1 box earthboun farms orgainc butter lettuce leaves
1 cup of chopped baby bella mushrooms
1 cup of loosely packed chopped cilantro
2 garlic cloves
2 julienned carrots
2 tsp. crushed red pepper flakes
salt & additional lime juice to taste
Saute garlic, chopped mushrooms & 1 tsp tammari sauce in 1/4 cup water until mushrooms are fully cooked. Remove from heat, drain & discard any liquid that is left in the pan.
While the mushrooms are cooking, cut the tofu into thin strips for frying. In a separate large skillet fry tofu with enough oil to thinly coat the pan. Turn frequently to keep from burning. Squeeze one lime wedge directly on the tofu while cooking. Once the strips are crispy and browned on both sides remove from heat.
Dice tofu into smaller pieces. In a large bowl combine mushrooms, cilantro, tofu, carrots, the juice of 2 1/2 limes, 2 Tbs. tamari sauce, the crushed red pepper flakes, and salt.
To serve place the pre-washed lettuce on a plate with limes as garnish & filling in a small bowl. Guests can assemble their own wraps.
Serves 4 – 6
This is my take on an Italian Classic. I’m sure you will enjoy!
1 bag of prepared pizza dough, cooked to the package’s specifications
1 can of trader Joe’s Marinara Sauce
1 thinly sliced tomato
2 handfuls of fresh basil leaves
1 package of extra extra firm italian or savory flavored tofu
3 cloves of garlic
Chop the basil, and garlic and slice the tomato. Chop the tofu blocks into small chunks (about the size of your pinky finger). Once the crust is ready add the pizza toppings, saving the tofu for last. Place the pizza under the broiler on high. Broil until basil leaves & tofu are crispy.
For some more dairy free tips listen to the Compassionate Cook’s Podcast episode Life After Cheese