Vegan Tofu Lettuce Cups with Thai Peanut Sauce
100% plant-based lettuce cups that taste like classic thai food with a healthy twist. Easy 10-minute dinner that's also gluten-free and oil-free.
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I use Josie's Organics
cut into small pieces
Thai Peanut Sauce
creamy peanut butter
toasted sesame oil
Saute tofu on medium/high heat until golden brown on sides. Once golden brown, turn the pan down to a simmer and add 2 tbsp of coconut aminos. Saute for another minute.
While tofu is cooking, chop up scallions and cashews and prep your romaine leaves.
Make sauce by whisking all ingredients together - if it's too thick add more water.
Spoon tofu into romaine, drizzle with sauce and garnish with cashews and scallions.
Serve and enjoy!
Feel free to add other veggies like purple cabbage or thin strips of bell pepper.