About recipe

Perfect for the summer! While light and refreshing, these tofu lettuce wraps are high in plant protein. These wraps are so easy to make and customize to your preferences. We topped ours with corn and shaved carrots.

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Ingredients (serves 4)

• 2 teaspoons canola oil 
• 1 14-ounce package firm tofu, cut into 1-inch cubes 
• ¼ teaspoon chili powder 
• ¼ teaspoon black pepper 
• 1 cup frozen corn kernels, thawed 
• 2 tablespoons reduced sodium soy sauce 
• 1 tablespoon balsamic vinegar or red wine vinegar 
• 1 cup shredded carrot 
• 3 green onions, thinly sliced 
• 8 large inner leaves of romaine lettuce 

Preparation

1. An optional first step is to drain the tofu by placing it on a few layers of paper towels before cutting into cubes.  This is not necessary but will cut down on overall cooking time. 
2. Heat the oil in a nonstick skillet over medium-high heat.  Add the tofu and break it up into small pieces, until it’s almost crumbled.  Cook until much of the liquid cooks off and the tofu starts to turn golden, for several minutes. 
3. Add the chili powder and black pepper, then stir. 
4. Add the corn and cook for a few minutes until it is warmed through. 
5. Add the soy sauce and cook until the liquid has been absorbed.  Turn off the heat and stir in the vinegar. 
6. Divide the mixture into 8 portions and put into individual lettuce leaves.  Top with the shredded carrot and green onions. 
7. Garnish with avocado slices, hot sauce, or more green onions if you would like.