Last week or so, The Pioneer Woman blogged about this dish and raved about it. I have to say that I didn’t love. Toby didn’t love it, either, but he did say that he liked it, and it was nice to have “something different”. The tofu didn’t brown as quickly as I thought it would, so that took some time. And I was getting ready to put the sliced avocado on top, and when I cut into it, it was rotten! This is like the third time that has happened (Wegmans! Are you listening?). I was so bummed about that. This was okay, it just wasn’t wonderful. It needed some oomph!
Vegetarian Lettuce Wraps
prep time: 5 min.
cook time: 15 min.
2 tsp Peanut Or Olive Oil
1 pkg (about 12-14 Oz. Size) Firm Tofu
2 ears Corn (or 1 1/2 Cups Frozen Corn Kernels)
¼ tsp Chili Powder (more To Taste)
¼ cups Soy Sauce
Romaine Lettuce Hearts
2 whole Avocados, Sliced
1 tsp Balsamic Vinegar (optional)
Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.)
Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic if using.
Pile mixture into romaine hearts, then add sliced of avocado. Fold up and chow down!