Ingredients
Romaine Lettuce
¼ cup carrot sticks
2 cloves garlic minced
1 block of tofu
1 white onion
For the Sauce:
2 teaspoons Maple syrup
¼ cup Soy Sauce (GF)
1 tablespoon Sriracha
For Toppings:
Cucumber
Avocado
Carrots
Execution
Wash your romaine leaves and set them to the side to dry.
Get the tofu and press (wrap it in a kitchen towel, put it between two plates, and put something heavy on the top plate). While the tofu is pressed prep the other ingredients.
Dice one small white onion.
Slice the cucumber down the middle and spoon out the seeds leaving the crisp outer ring – chop into small pieces. Slice up the avocado.
Heat a pan with 2 tbsp of oil on medium/low heat and add in the minced garlic, add in the diced onion, and cook till the onion is translucent.
After the tofu has been pressed slice it into cubes, then add it to the pan where you can crumble it with a spatula.
Cook till tofu crisps and browns over medium heat.
Add in carrots and cook for two minutes leaving them slightly crunchy.
Add the sauce and cook for one more minute, stirring well.
To serve fill the romaine leaf with tofu and top with more carrots, cucumber, or avocado.
Additional tips
- Love to eat these with a side of steamed edamame!
