Crispy Tofu & Eggplant Lettuce Wraps
Ingredients
Tofu & Eggplant
-
7
ounces
extra-firm tofu
-
2 ½
Tbsp
low sodium tamari
-
1 ½
Tbsp
avocado oil
-
1
Tbsp
toasted sesame oil
-
1
Tbsp
maple syrup
-
1
Tbsp
sriracha
-
2
tsp
lime juice
-
1
medium
eggplant
Dipping Sauce
-
3
Tbsp
reserved marinade
-
1 ½
Tbsp
tahini
-
2
tsp
lime juice
-
1
tsp
maple syrup
For Serving
-
large
leaves
lettuce
-
¾
cup
sliced veggies (carrot and/or cucumber)
-
to taste
fresh cilantro and/or Thai basil
-
to taste
green onions
Instructions
- Press the tofu for about 20 minutes.
- Preheat the oven to 425°F (218°C) and prepare a baking sheet.
- Whisk together the tamari, oils, maple syrup, sriracha, and lime juice in a bowl.
- Cut the eggplant and arrange it on one side of the baking sheet, and crumble the tofu on the other side.
- Pour ¼ cup of the sauce over the tofu and eggplant, tossing to coat.
- Reserve the remaining sauce for later use.
- Bake the tofu and eggplant for 25-35 minutes, tossing halfway through.
- Prepare the dipping sauce by mixing tahini, lime juice, and maple syrup with the reserved sauce.
- Wash and prepare the lettuce and any additional veggies or herbs.
- Assemble the wraps by adding tofu and eggplant to lettuce leaves, topping with veggies and herbs, and serving with the dipping sauce.
Nutrition Facts (estimated)
Servings
4
Calories
229
Total fat
14.7g
Total carbohydrates
17.1g
Total protein
9.2g
Sodium
562mg
Cholesterol
0mg
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