Teriyaki Tofu Lettuce Wraps

A veggie spin-off on the more traditional chicken version, this recipe uses tofu and lots of veggies to make a fresh and crunchy meal.

Ingredients:

one block of tofu, drained and sliced into thin rectangles

1/2 cup teriyaki sauce

2 tbsp toasted sesame oil

12 lettuce leaves

1/2 cup shredded carrot

a cucumber, thinly sliced into half moons

pea shoots or other sprouts

Combine the teriyaki and sesame oil in a bowl, place the tofu in a single layer on a glass baking dish and cover with sauce. Marinate for an hour, flip the tofu and marinate the other side for another hour.

Drain the marinade from the tofu and set aside for dipping sauce.

Bake the tofu at 350 degrees for 15 minutes each side, then remove from the oven and cool.

Cut the spiney bottom off the lettuce leaves (I used Romaine) and discard.  Layer one slice of tofu, 1 tbsp. shredded carrot, 2 slices of cucumber and pea shoots. You might also get creative and try other toppings like mint, cilantro or chopped peanuts.

To eat, wrap the sides of the lettuce around the filling.

Serve with dipping sauce.

Veggie Burger Lettuce Wraps

Here at the good ol' Garrett house, we're trying to minimize our useless carbohydrate intake (in order to maybe lose a pound or two in the process). Living without tortilla chips and home-popped popcorn? It's been quite the challenge!

Veggie Lettuce Wraps

1 veggie burger

Sliced Tomato

2 big leaves of Red Leaf or Romaine lettuce

condiments of your choosing (we used relish and spicy mustard)

Cook veggie patty according to package instructions. Cut in half and top with tomato and condiments.

Then lay your burger and condiments on a piece of lettuce, wrapping the sides up and over the contents. Lay another piece of lettuce over top, tucking sides around the bottom. Stabilize the wrap with a toothpick. Eat, messily, with plenty of napkins! It's so good!