Tofu Lettuce Wraps

Dairy Free Gluten-Free Vegan Vegetarian

Calories: 219 Proteins: 10 Carbs: 17 Fats: 13 Serves: 5



1 package extra firm tofu

1 c celery, diced

1 c onion, diced

1 Tbsp cornstarch

1 tsp ground ginger

2 tsp chili powder

1 Tbsp garlic powder

3 Tbsp liquid aminos or coconut aminos

2 Tbsp balsamic vinegar

2 Tbsp Sriracha sauce

1 Tbsp BBF Coconut Palm Sugar

1 Tbsp BBF Naturally Refined Coconut Oil

2 Tbsp BBF Naturally Refined Coconut OIl

- romain lettuce hearts

- green onion for garnish


1. Prep tofu by removing excess water by draining, then wrap in a clean dishtowel, place on a plate, & top with a heavy object such as a cast iron skillet. Let set for at least 10 minutes.

2. using hands, crumble tofu into a large mixing bowl. Mix in cornstarch, ginger, chili powder, & garlic powder.

3. Heat coconut oil in a skillet over medium high heat.

4. Add tofu, & cook for 5 minutes to brown, stirring throughout, then set aside in bowl.

5. Add celery & onion to skillet, & cook for approximately 4-5 minutes until cooked down.

6. Add balsamic vinegar, Sriracha, coconut palm sugar, & PBfit to skillet, & simmer for 2-3 minutes.

7. Stir in tofu, & stir until heated.

8. Serve in pieces of romaine lettuce, & garnish with green onion.