Tofu Lettuce Wraps

I really love lettuce wraps — the crunch, the tender filling and of course a tangy dip. I designed this recipe to come together very quickly, it shouldn’t take more than 15-20 minutes to make.

For a dipping sauce I like to use teriyaki sauce (with no corn syrup or refined sugar). I just found out that my favorite teriyaki sauce was discontinued, so I’ll let you know when I find another good one.

Here’s what you need:

• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 10 oz package of organic Broccoli Slaw (find this in the produce section with packaged salads)
• 1/4 cup pine nuts
• 14 oz of baked tofu (comes in 7 oz packages, so get two), cut into very small cubes — the smaller the better
• package of shredded red cabbage (should be near the broccoli slaw in produce section)
• 1 head of butter lettuce (try this brand they sell at Albertsons)
• 1/4 cup teriyaki sauce plus more for dipping

1. Heat the olive oil in a medium skillet, add the garlic and cook for a couple minutes. Add the broccoli slaw and saute until tender, about 8 minutes.
2. Meanwhile in another medium skillet over low heat, toasted the pine nuts for a couple minutes, then throw in the cubed tofu. Saute until the tofu is warmed and then pour on the 1/4 cup of teriyaki sauce. Saute for another minute then throw the tofu and pine nuts into the broccoli slaw.
3. Combine the tofu and broccoli until fully incorporated. Serve with a stack of lettuce leaves, a pile of shredded cabbage and some teriyaki sauce on the side.

Did you try this recipe? Let me know how you liked it below…