Deconstructed Tofu Lettuce Wraps with Vegan Green Goddess Dressing

Lettuce wraps are lovely and you can use this recipe to make them. I deconstructed the lettuce wrap because if you’re cooking for a crowd this is easier. It also accommodates any size of lettuce leaf, and not everyone likes to hold drippy food in their hands.

The magical Vegan Green Goddess Dressing is what combines it all into a cohesive dish. As long as you have it you can toss anything you want on top of your lettuce cups. The recipe make a large jar – store it in the fridge and you’ll be upgrading many other meals in the days to come.

Ingredients: 

For the tofu:

• 1 package extra firm tofu, drained, patted dry, cut into 1-inch cubes
• 1 teaspoon fresh ginger, grated
• 2 tablespoons toasted sesame oil
• 2 tablespoons reduced salt tamari or soy sauce
• 2 tablespoons agave syrup
• 2 tablespoon rice vinegar

For the dressing:

• 2 big bunches of herbs: dill, basil, parsley, cilantro, and any pother green you like, washed, thick stems removed
• 2 tablespoons Dr. Ayala’s Magic Spice
• 3 tablespoons rice or apple vinegar
• 2 tablespoon soy sauce
• 1/3 cup toasted sesame oil
• 2 tablespoons peanut butter
• 1 clove garlic, chopped
• A few teaspoons of water – enough to thin dressing to the right consistency
• Salt and pepper to taste (if needed)

The rest:

• 1 cup shelled edamame (to use frozen beans: microwave for a minute or two)
• 2 large carrots, cut unto thin sticks or coarsely shredded
• 1 baked or boiled beet, cut unto thin sticks or coarsely shredded
• 1 head butter lettuce, separated, washed and dried
• Garnish: thinly sliced purple onion, slivered almonds, a few sprigs of herbs (all optional)

Preparation:

1. For the tofu: Mix the marinade ingredients in a shallow container. Add the tofu and let it soak the marinade while you prepare the rest of the ingredients, turning the tofu pieces around so that they're exposed to the fluids from all sides. You can let the tofu rest in this marinade for several hours if you have the time.
2. Preheat oven to 350 °F, place marinated tofu on a baking sheet.
3. Roast, while turning over occasionally until the edges are nicely browned. 
4. While the tofu’s roasting, make the dressing: In a food processor or blender, combine the herbs, Dr. Ayala’s Magic Spice, vinegar, soy sauce, toasted sesame oil, peanut butter, and blend until smooth. Add water, one teaspoon at a time, and blend again until you reach salad dressing consistency. Taste and season with salt and pepper if needed.
5. Arrange the platter: Place the lettuce cups on a large serving platter, top with the edamame, carrots and beets.
6. When the tofu is done add it to the platter, drizzle the dish with some dressing and decorate with sliced onion, herbs and almonds (all optional).
7. Serve with more dressing on the side.

Enjoy!

Dr. Ayala