Light and Delicious for Summer - Tofu Lettuce Wraps!

Here is a light and delicious summer lunch. It's even great to "take-along" to work... Thank you Jill Hudson and Ruby Jackson for this refreshing, filling treat!


Tofu Lettuce Wraps

2 ½ c. Extra firm tofu, water packed
½ c or more Burger Crumbles, Morning Star Farms
1 T Chicken style seasoning
1-2 t. EVOO (olive oil)
3 Green onions, minced
2 T toasted sesame oil
2 T honey
½ c. onion, chopped
2 T light soy sauce
dash cayenne pepper, optional
2 garlic cloves, minced
FOR WRAPPING:
Either iceburg or Romaine lettuce leaves
PEANUT SAUCE:
1 can coconut milk
¾ c. peanut butter, (crunchy adds texture)
1-2 T fresh lemon juice
½ t. salt
⅓ c. sucanot or brown sugar, or to taste
⅛ t. red curry paste, optional

1. Saute onion, green onion, garlic, tofu cubes (chopped in 1/4 inch pieces), and burger in olive oil till browned. Add remaining ingredients and cook 4-5 minutes longer. Remove from head and allow to cool before filling the lettuce leaves.

Top with Peanut Sauce

2. Peanut Sauce:

Heat coconut milk in a kettle on low until it simmers. Then add peanut butter, sucanot, salt and curry paste. Simmer on low until sauce is well blended and begins to thicken.