Spicy Tofu Butter Lettuce Wraps for Vegan Month

Nowadays, people become vegan for many reasons. It may be as a stance against animal cruelty, to reduce their carbon footprint, or simply as a healthy lifestyle choice. While we don’t purport to be anti-meat or dairy, as you may have gathered from our previous recipe posts, we do agree that a diet filled with fruits and vegetables is extremely beneficial.

In fact, a plant-based diet is rich in vitamins and minerals, and tends to be high-fiber and low-fat. According to the American Dietetic Association, vegetarians and vegans are generally at a lower risk for developing heart disease, diabetes, obesity, hypertension, and several forms of cancer. Yet, to prevent any kind of chronic disease, vegetarians and vegans, as well as meat-eaters, need to consume a well-balanced diet to stay healthy.

That’s why we’re honoring National Vegan Month with this vegan recipe from Tablespoon.com that, we believe, will please any palate.

Spicy Tofu Butter Lettuce Wrap Ingredients 

Photo by Girl Versus Dough from tablespoon.com
Photo by Girl Versus Dough from tablespoon.com

4 Tsp vegetable oil

3 Tbsp. Soy sauce

1 block (12 oz.) of extra-firm tofu, patted dry and cut into 1-inch squares

2 Tsp minced garlic

2 c. Cole slaw mix

1 red bell pepper, cut into 1 or 2 inch stripes

1 Tbsp. minced fresh ginger

½ Tsp red pepper flakes (can be modified to reduce or increase heat)

2 Tbsp. plum sauce

1 head Live Gourmet® Living Butter Lettuce or Grower Pete’s Organic Living Butter Lettuce

½ Tsp. Sriracha hot sauce (can be modified to reduce or increase heat)

2 thinly sliced green onions

2 Tbsp. chopped cilantro

Directions

Heat two teaspoons of vegetable oil over medium heat. Add in tofu and cook for 10 minutes or until evenly browned on both sides. Next, add in one tablespoon of soy sauce and cook for 5 more minutes, stirring frequently. Remove tofu and set aside.

Next, heat remaining vegetable oil over medium heat. Add in bell peppers, Cole slaw, ginger, garlic, red pepper flakes and Sriracha sauce, upon preference. Cook for 5 – 10 minutes or until the bell peppers are slightly soft, stirring occasionally. After, add in the remaining soy sauce and heat for 3 more minutes. Fold in plum sauce and tofu and gently mix together.

Finally, remove butter lettuce leaves, rinse and pat dry. Spoon the tofu mixture into the individual leaves, and sprinkle with green onions and cilantro. Next, enjoy the healthy goodness!