Spicy Cashew Lettuce Wraps

A sale on lettuce at our local winter farmer’s market a few weeks ago ($1.50 per head!) made us wonder — what to do with lettuce other than a salad?  The first thing that came to mind was lettuce wraps – so we thought we’d give them a try.

We were feeling adventurous, so we thought we’d go for it and incorporate the one “vegetarian” ingredient we rarely work with. Yes, tofu. Some of you may cringe in disgust at the thought, but it actually can be quite delicious, when cooked properly. Without seasoning it’s pretty rubbery and tasteless, but combined with the right flavors it’s spot on — especially here in a spicy, crunchy lettuce wrap.

The cooking method for the tofu is quite easy and just involves sauteing it with some soy sauce, chili powder, and Sriracha. It’s a good beginner tofu recipe, if you’re looking to give it a try. We added some cashews for protein and loaded up on rice, which make the wraps a bit more filling.

Thanks to Eden Farms for the delicious lettuce!

Spicy Cashew Lettuce Wraps

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(1 votes, average: 5.00 out of 1)

5 from 1 reviews

• Author: a Couple Cooks
• Yield: 3 to 4

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Description

*If serving as a main item for 4 hungry eaters, you may want to double this recipe..

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Ingredients

• 2 cups uncooked brown rice
• 1 package tofu (organic, if possible)
• 1 tablespoon olive oil
• 1 cup frozen corn
• 1 tablespoon chili powder
• 1/2 cup cashew halves
• 3 tablespoons soy sauce
• 1/2 teaspoon hot sauce (Sriracha)
• 2 carrots
• Several small heads of young lettuce

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Instructions

1. Cook 2 cups brown rice, according to the package instructions or use our Instant Pot method.
2. Drain the tofu by wrapping it in a paper towel, placing it on a plate, and covering it with a heavy object for 5 minutes or more.
3. In a large non-stick skillet, heat 1 tablespoon olive oil. Add the tofu and it break down it into very small pieces with a spatula. Sauté for about 15 minutes, until brown.
4. Add 1 cup frozen corn and stir for a few minutes until most of the liquid has cooked out of the tofu. Add 1 tablespoon chili powder and 1/2 cup cashew halves, and stir to combine. Add 3 tablespoons soy sauce and ½ teaspoon hot sauce (Sriracha) and stir until liquid is absorbed. Remove from heat.
5. Meanwhile, peel and grate 2 carrots. Wash and remove the lettuce leaves.
6. To serve, place rice, tofu cashew mixture, and grated carrots within a lettuce leaf, and roll up the leaf.

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

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Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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