Ingredients
3 cloves garlic grated
1 oz grated ginger
3 green onions diced
30g cashews
1 block of tofu cut into small cubes
2 oz frozen corn
3 tsp liquid aminos (or soy sauce)
1/4 tsp chili powder
1 tsp balsamic vinegar
1 head of butter lettuce (Washed but don’t cut it)
100g (1 small) tomato diced
60g avocado
1 TBSP sunflower seeds
Some sriracha for topping (optional)
Instructions
In a skillet on medium heat, add 2 tbsp of water for cooking and toss in the grated garlic, the ginger and the green onions. Stir fry until soft, about 4-5 minutes. Next add the cashews and stir fry for a few minutes. Next add a block of tofu cut into small cubes. Stir fry for a few minutes until the tofu is cooked, about 5-7 mins. Next add the corn and stir fry for 2-3 minutes. Next add the liquid aminos and the chili powder. Stir fry until all the liquid is absorb for a few minutes. Then turn off the heat and add the balsamic vinegar and stir to combine
Take the washed lettuce leaves and create a taco type of wrap as you spoon some of the tofu mixture into each wrap. Top with the diced tomatoes, avocado and sunflower seeds and sriracha if using.
This recipe makes 2 servings.
Download the printable PDF right here: (If you get an error message, it is because your browser is blocking pop-up windows. Change your settings to allow pop-ups from plantbaseddads.net)
YouTube video link to where I make this meal: https://youtu.be/IxAiZ77DGpw
