Vegan
Tofu-Peanut Lettuce Wraps
Cilantro-Sesame Brown Rice
Ingredients
- 1 (14-oz) pkg extra-firm tofu
- 1 Tbsp olive oil
- 6 carrots, cut into match-stick-cut pieces
- 2 Tbsp fresh lime juice
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- ¼ tsp cayenne pepper
- 1 Tbsp agave
- ½ cup chopped fresh cilantro
- ½ cup dry-roasted peanuts, chopped
- 1 head romaine lettuce
Instructions
- Place tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; press to remove excess liquid.
- Heat olive oil in a large skillet over medium-high heat; add tofu to pan, using a spoon or spatula to break into very small pieces and almost crumbled. Cook 8 to 10 minutes or until excess liquid has evaporated and tofu is golden.
- Add carrots, lime juice, soy sauce, sesame oil, garlic, ginger, cayenne, and agave to skillet. Cook 1 to 2 minutes or until sauce is thickened. Stir in cilantro and peanuts.
- Remove 12 large outer leaves from romaine head; reserve remaining lettuce for another use. Spoon tofu mixture into each piece of lettuce; roll up leaves.
Side Dish Ingredients
- 2 cups uncooked brown rice
- ½ cup chopped fresh cilantro
- 2 Tbsp sesame oil
Side Dish Instructions
- Cook rice according to package directions. Stir in cilantro and sesame oil.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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