tofu lettuce wraps & almond dressing

June 26, 2013 § Leave a comment


Finger foods are one of my favorite things, especially when it allows you to look at your new engagement ring! I’m keeping this short and sweet since I am still overwhelmed and overjoyed with being engaged and everything that comes along with it.

Serves 4
Inspired by Sprouted Kitchen Spring Rolls

1 (15 oz.) package extra-firm tofu
1/4 cup sesame seeds, toasted
1 head bib lettuce
1 avocado, chopped
2 carrots, grated
5 radishes, thinly sliced

Almond Dressing
1/3 cup almond butter
2 tablespoons agave nectar
1/4 cup soy sauce
zest of 1 lime
1/4 cup lime juice
1 teaspoon Sriracha

Drain tofu and wrap with a few paper towels. Put on a plate and place another plate on top of the tofu to release the extra juices. Let sit while you prepare the rest of the ingredients.

To make the dressing, whisk together the almond butter, agave, soy sauce, lime zest and juice and the Sriracha.

Rip off individual leaves of the bib lettuce and set aside. Chop up all the veggies for easy assembly. Slice tofu into 1 inch thick squares. Spread the toasted sesame seeds on a large plate and roll a couple tofu chunks in the seeds until they are lightly covered, repeat with all remaining tofu.

To assemble, grab a lettuce leave and fill with a few chunks of tofu and avocado, then sprinkle with a few slices of carrot and radish. Set on a large platter and repeat with remaining lettuce leaves.

Once they are all assembled you can drizzle each leaf with a bit of almond dressing or serve the dressing on the side for individual pouring/dipping.


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