Welcome to the blog, where we'll be showing you how to make the perfect baked tomato tofu lettuce wraps! These healthy and delicious wraps are perfect for a quick and easy meal, and they can be customized to fit any taste or dietary preference. Whether you're looking for a vegan or meat-based wrap, we've got you covered. In addition to providing step-by-step instructions, this blog will also provide helpful tips and advice. So be sure to bookmark this page, and let us show you how to make the perfect baked tomato tofu lettuce wraps!
My sister Shosh got this recipe from the book "The Vegetarian Bible", and then she modified it slightly. This easy, go-to dish is full of protein from the tofu and flavor from the tomato marinade, , Pair it with a side of basmati rice and roasted garlic broccoli and you have yourself a healthy and satisfying dinner. Or, , feel free to change things up a bit and try the crispy, baked tofu in my refreshing Asian-style lettuce wraps, recipe below, pictured above,
Baked Tomato Tofu Lettuce Wraps
INGREDIENTS:
- 1 package extra firm tofu
- romaine lettuce for wrapping
- 1 tablespoon finely chopped fresh basil, optional
- 1 tablespoon finely chopped scallions, optional
- Lime wedges for spritzing.
TOFU MARINADE:
- 1 container tomato paste
- 4 tablespoons soy sauce
- 1 heaping tablespoon of brown sugar
- 1 to 2 tablespoons olive oil
- 1 teaspoon white wine vinegar (added, optional)
- Oregano (as much, or as little)
- Red chili pepper flakes (as much, or as little)
DIRECTIONS:
- Preheat the oven to 425 degrees F.
- Mix together the tomato paste, , soy sauce, brown sugar, , olive oil, vinegar, oregano, and red chili pepper flakes.
- Cut the tofu into ½- inch pieces.
- Place the tofu in a well- oiled casserole dish.
- Pour the marinade over the the tofu, , Let it sit for awhile.
- Put it in the oven at 425 degrees F for about 20 - 30 minutes, until caramelized, My sister and I like it crispy and blackened around the edges.
- Out of the oven, let the tofu cool for 5 minutes.
- Wash and dry the romaine. Arrange the lettuce so that the green leafy part is facing up. Squeeze the lime wedges over the lettuce. No pits please. Season with salt and pepper. Scatter the chopped basil and scallions in and around the lettuce wraps. Drizzle with honey, optional.
- Add a bit of the tofu mixture to each lettuce wrap.
Baked Tomato Tofu Lettuce Wraps
Instructions
- Preheat the oven to 425 degrees F.
- Mix together the tomato paste, , soy sauce, brown sugar, , olive oil, vinegar, oregano, and red chili pepper flakes.
- Cut the tofu into ½- inch pieces.
- Place the tofu in a well- oiled casserole dish.
- Pour the marinade over the the tofu, , Let it sit for awhile.
- Put it in the oven at 425 degrees F for about 20 - 30 minutes, until caramelized, My sister and I like it crispy and blackened around the edges.
- Out of the oven, let the tofu cool for 5 minutes.
- Wash and dry the romaine. Arrange the lettuce so that the green leafy part is facing up. Squeeze the lime wedges over the lettuce. No pits please. Season with salt and pepper. Scatter the chopped basil and scallions in and around the lettuce wraps. Drizzle with honey, optional.
- Add a bit of the tofu mixture to each lettuce wrap.
These Tofu Lettuce Wraps are just great. They’re healthy and filling, which makes them perfect for lunch, snack or dinner.
In case you want a little extra kick, try adding some spice like chili paste or sriracha sauce – it only takes a few extra ingredients to make the whole thing spicy!
Frequently Asked Questions
What lettuce is best for lettuce wraps?
Strong head lettuces with substantial ribs on each leaf make the ideal greens for edible cups. Iceberg, bibb, Boston, and small gem are a few examples. Each leaf must be sturdy enough to resist wilting in the presence of heavy or heated additions and deep enough to hold the filling. Do not eat lettuce that is limp, wilted, or thin.
How do you crisp lettuce for lettuce wraps?
Swish the lettuce in the vinegar and water mixture after adding ¼ cup of new, cold water to the bowl. All at once, the vinegar will crisp up the lettuce, dry out any slimy mucous, and destroy some microbes (a bacterium that causes disease).
How do you make lettuce wraps not soggy?
If you're intending to eat it straight away, cut it in half. As you eat, draw back the foil. If you want to prepare this ahead of time, I advise doing it the morning before and dividing it in half when you're ready to eat. Making this a day in advance is not advised since the lettuce wrap may become soggy.
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