Have you ever tried this stuff? It’s pretty darn tasty. What makes it so special is that it is hydroponically grown and still has the roots attached, which means that it remains living in your fridge so that each leaf is extra fresh and delicious when it comes time to be eaten.
See that root bulb? That’s what I like to call the fresh maker.
When I saw these gigantic leaves I immediately knew that I needed to make some lettuce wraps. What’s that you say? Lettuce wraps aren’t salad? Yeah, I know… but they are rather salad-like, are they not? They’re basically like eating salad in burrito form, which is pretty great.
I whipped these up after a long morning spent paddling around in a dragonboat. I was pretty famished and in need of something extra quick and delicious, so armed with a jar of Trader Joe’s Thai green curry simmer sauce, and a block of high protein tofu I decided to make some super satisfying spicy tofu lettuce wraps. I added in some mushrooms and bell peppers that I had in the fridge, simmered up the whole thing and then got to wrappin’. Give them a try the next time you are looking for something that is quick, fresh and filling.
- ½ head of Butter Lettuce (I used Live Gourmet brand)
- ½ block of tofu, cubed (I like TJ’s organic high protein kind)
- ½ jar of your favorite curry simmer sauce (TJ’s Thai green curry is pretty yummy)
- 1 bell pepper, sliced
- ¾ cup of white mushrooms, minced
- Garlic chili sauce (optional)
- Wash and dry ½ head’s worth of lettuce leaves and set them aside.
- In a large pan, add tofu, peppers, mushrooms, and sauce. Simmer about 10 minutes or until everything is warm, the mushrooms are tender, and your kitchen smells amazing.
- Spoon about ¼ cup of tofu mixture onto each lettuce leaf, a little less if it’s a smaller leaf. If leaf has a crack in it or your want more greens, feel free to double up.
- Garnish with a dollop of chili sauce if desired, roll up and enjoy!