Tofu Adobo Lettuce Wraps
Here's an easy lettuce wrap recipe with a delicious tofu adobo filling. It's a perfect dish for a light, healthy, and savory vegan family lunch or dinner!
Calories: 601kcal
Ingredients
Adobe Filling
- 3 tablespooons vegetable oil
- 6 cloves garlic smashed
- 4 dried bay leaves
- 1 tablespoon sliced ginger
- ½ teaspoon peppercorns
- 1 cup (5oz) diced firm tofu
- 1 medium onion thinly sliced
- ½ cup finely diced carrots
- 1 cup finely diced potatoes
- 3 tablespoons dark soy sauce
- 2 tablespoons vegetarian oyster mushroom sauce
- ½ cup white vinegar
- 1 tablespoon honey
- ¾ cups vegetable broth
For Serving
- 3 large iceberg lettuce head
Instructions
- In a saucepan over low heat, add oil and saute garlic cloves for 3 minutes.
- Add dried bay leaves, ginger slices, peppercorns, and continue to saute for another minute on low heat.
- Add in diced tofu, onions, diced carrots, and diced potatoes, and cook for another 4 minutes on medium-low heat.
- Add in dark soy sauce, oyster mushroom sauce, white vinegar, honey, and vegetable broth and bring the mixture to a boil and reduce to simmer for 15 minutes.
- Turn off the heat and allow it to cool completely.
- Slice the core of the iceberg lettuce and separate the leaves then wash and dry each leaf.
- Place the lettuce on a large serving plate.
- Top each leaf with a spoonful of tofu adobo and serve immediately.
Serving: 1gCalories: 601kcalCarbohydrates: 91gProtein: 35gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gSodium: 3802mgPotassium: 1544mgFiber: 12gSugar: 31gVitamin A: 11233IUVitamin C: 60mgCalcium: 438mgIron: 7mg
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