The hot days of summer have more than arrived, bringing on the need for cool, crunchy foods. Just because it is hot out doesn’t mean meals can’t be healthy and full of protein.
Make the chili-lime tofu ahead of time, late on a chilly night or while the air conditioner is running during off-peak hours. Then pull all the ingredients out of the fridge and whip up dinner in a flash.
Lettuce isn’t just for salads. It also makes perfect wraps!
Lettuce wraps with chili-lime tofu
Serves 8 (3 lettuce leaves and 2 pieces of tofu)
Tofu calories: 100; adapted from “Appetite for Reduction” by Isa Chandra Moskowitz
- 1 block extra-firm, light tofu, sliced into 8 pieces widthwise
- 2 tablespoons chili powder
- 1/4 teaspoon salt
- 1/4 cup freshly squeezed lime juice (2 limes)
- 1 teaspoon vegetable oil
- 1 teaspoon Bragg’s Liquid Aminos
- 1 teaspoon garlic powder
- Zest from 1 lime
- Large pieces of romaine or iceberg lettuce leaves
- Earth Balance mindful mayo, 1 teaspoon each leaf
- Preheat oven to 400 degrees F.
- Mix together chili powder and salt in a small ramekin and set aside.
- Grate lime zest off of one lime.
- Pour the lime juice, oil and soy sauce into 8 by 8-inch pan. Use a grater to grate the garlic, and place in pan along with lime zest.
- Toss each slice of tofu in pan to coat with lime mixture.
- Rub each slice with a big pinch of the chili powder mixture until well coated. Flip and do the same. (Don’t dredge in chili mixture or they’ll pick up too much coating.)
- Arrange tofu in a single layer.
- Bake tofu for 10 minutes on one side, then flip it over and bake for another 10 minutes.
- Arrange cleaned lettuce leaves on a plate (about 3 pieces per serving.)
- Divide two pieces of tofu (which is a serving) across the three leaves, cutting into blocks.
- Place about a teaspoon of Earth Balance mindful mayo on each bunch of tofu.
- Wrap lettuce around tofu/mayo.
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