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.
Ingredients
- romaine leaves I use Josie's Organics
- 1 block tofu cut into small pieces
- 2 tablespoon raw cashews chopped
- 2 tablespoon scallions sliced thin
Thai Peanut Sauce
- ¼ cup creamy peanut butter
- 2 tablespoon soy sauce
- 1 tablespoon coconut aminos
- 1 tablespoon rice vinegar
- ½ teaspoon ginger
- 1 teaspoon garlic powder
- ½ teaspoon toasted sesame oil optional
- 2 tablespoon water
Instructions
- Saute tofu on medium/high heat until golden brown on sides. Once golden brown, turn the pan down to a simmer and add 2 tablespoon 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!
Notes
Feel free to add other veggies like purple cabbage or thin strips of bell pepper.
