Crispy Tofu and Eggplant Lettuce Wraps
Ingredients
Tofu & eggplant
- 7 ounces extra-firm tofu*, drained, pressed, crumbled into 1/2-inch or smaller pieces
- 2 1/2 Tbsp low sodium tamari (ensure gluten-free as needed // or sub coconut aminos and use only 1 tsp maple syrup as recipe is written)
- 1 1/2 Tbsp avocado (or olive) oil
- 1 Tbsp toasted sesame oil
- 1 Tbsp maple syrup
- 1 Tbsp sriracha (or chili garlic sauce)
- 2 tsp lime juice
- 1 medium eggplant, cut into 1/2-3/4-inch cubes (1 medium eggplant yields ~330 g or 4 cups cubed)
Dipping sauce
- 3 Tbsp reserved marinade (from above)
- 1 1/2 Tbsp tahini
- 2 tsp lime juice
- 1 tsp maple syrup
For serving
- Large lettuce leaves (butter or Bibb lettuce work well)
- 3/4 cup sliced veggies (carrot and/or cucumber), cut into matchsticks (optional)
- Fresh cilantro and/or Thai basil, finely chopped (optional)
- Green onions, thinly sliced (optional)
Preparation
Press the tofu by wrapping it in a clean towel and placing something heavy on top, or using a tofu press, for about 20 minutes.
Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
In a small bowl, whisk together the tamari, avocado or olive oil, toasted sesame oil, maple syrup, sriracha or chili garlic sauce, and lime juice, then set aside.
Cut the eggplant into 1/2-3/4-inch cubes and place on one side of the baking sheet.
Crumble the tofu into pieces smaller than 1/2-inch and arrange on the other side of the baking sheet.
Stir the sauce again and pour 1/4 cup over the tofu and eggplant mixture, then toss to evenly coat.
Bake in the preheated oven for 25-30 minutes or until crispy and caramelized, stirring halfway through.
For the dipping sauce, combine the reserved marinade with tahini, lime juice, and maple syrup, and whisk until smooth.
To serve, spoon the baked tofu and eggplant into large lettuce leaves, add optional sliced vegetables and herbs, and drizzle with or dip in the sauce.
