Garlic Mustard Tofu Lettuce Wraps

14 Jan

MrKef and I have been trying out Washington’s Green Grocer, which is an awesome CSA that lets you pick from a few different types of boxes, order by the week (rather than subscribe), and swap out the items you don’t love with the ones you do. Annnd they deliver! We love it for the weeks I have grossly underestimated how many brussels sprouts two people can eat, or for the times when my work schedule was too weird to make it to the grocery store before Thursday. We don’t use it every week, but it comes in mighty handy when we do.

Anyway, this week we got some romaine lettuce in our box. I was determined to make something other than a sub-Sweetgreen salad, and so I whipped up these fun little wraps. They couldn’t have been easier, and I had lots of filling left over to use in my eggs and tortillas for the rest of the week.

photo 2

Garlic Mustard Tofu Lettuce Wraps

Ingredients

  • head of romaine lettuce, rinsed and dried
  • 1 TBS olive oil
  • one bag of Trader Joe’s broccoli slaw (or any bagged slaw mix)
  • 1/2 bag of frozen roasted corn
  • 1 package of extra firm tofu, diced
  • 3 TBS mustard
  • 1 TBS garlic paste (the cheap jarred kind, not the fancy tube kind)
  • 5 TBS tamari (or soy sauce)
  • 1-2 tsp maple syrup
  • 1 bunch of green scallions, cut quite small (I use kitchen scissors)
  • cilantro, to taste

Assembly

1. Heat the oil in a large frying pan. Cook the frozen corn until warm. Pour in a bowl and set aside. In the same large pan, throw in the broccoli slaw and cook until tender, about 7 minutes.

2. While the slaw cooks, mix the mustard, garlic, tamari, and maple syrup.  Give it a taste. Don’t like it? Add more of what you like most until you get the right savory/sweet balance.

3. Pour the sauce over the tofu. Once the slaw is tender (but not soggy), add the corn, then the tofu and sauce. Stir well. Add scallions and cilantro. Stir fry until tofu is just starting to stick to the bottom. Remove from heat and let cool for a minute or two.

4. Put 1 TBS on each romaine leaf. Roll up and enjoy.

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