Easy Healthy Lettuce Wraps for Quick Dinners

Mondays are always tough for me.  I teach the most yoga classes than any other day and have odd breaks in my schedule where there isn’t a ton of time to get things done.  I have a two and a half hour break once I get home to take care of the dog, answer emails and do work, and also make dinner for my husband and I, which means I need dinner to be simple, easy, but also delicious because by this point I’m a bit hangry.  My new favorite recipe for Monday nights are lettuce wraps!  They are healthy, easy, and rarely require me to go to the grocery store.  There are so many different flavor options as well- all you really need is a protein, some veggies and lettuce.  Here is my quick and easy recipe from last night that was darn good!

Asian Inspired Tofu Lettuce Wraps with Fresh Avocado

3 Carrots

1 Cup Scallion

1 Zuchinni

1 Cup Snap Peas

1.5 Cups Cooked Quinoa

2 Tablespoons Hoisin Sauce

1/2 Cup Vegetable Broth or Any Kind of Stock

1/4 Cup Sesame Oil

1 Cup Brown Rice Flour

1 Avocado

1 Lime

1 Large Head of Romaine Lettuce

12 Ounces Extra Firm Tofu

First thing you have to do is get your protein ready.  When I do tofu, I preheat the oven to 425 F, cut it into flat rectangles then press it.  Give the tofu about 10 minutes, so in the meantime cut up your vegetables (I always like thin strips for lettuce wraps).  After the tofu is pressed a healthy option is to lightly coat in sesame oil, but I like to coat in sesame oil then dust the tofu in brown rice flour.  You can use regular flour as well, but I like brown rice the best.  Put the tofu in the oven for 30 minutes or until golden brown.  I flip at the 15 minute mark.

While the tofu is cooking, boil 3 cups of water and get the quinoa going.  Once boiling, put the dry quinoa in, cover, and turn down to low heat for 20 minutes

With everything else going, put the sesame oil in a pain and stir fry the veggies.  Add the stock first, then Hoisin sauce, then squeeze a lime into it.  Season as you need with spices and or soy sauce.

Remember to check on the tofu at some point.   Once finished, let it cool.

Once the quinoa is done, put into serving dish.  Do the same with the vegetables.  Peel apart romaine head lettuce leaf by leaf and slice an avocado for garnish.

Assemble your wraps.  Lettuce first, then quinoa, then veggies, tofu and avocado.  They are messy if you eat like me, so sometimes doubling up your lettuce is key!  Enjoy!!!!

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