Tuesday, April 24, 2012

Lettuce Wraps

I was a little skeptical about making these wraps at first because I had never tried or cooked with tofu before. This recipe originally called for 1/4 teaspoon chili powder, but I ended up adding 1 teaspoon of chili powder because it tasted a little bland with just 1/4 teaspoon.

These were so simple and easy to make, but still tasted great (especially topped with avocado).

1 tablespoon olive oil
12-14 ounce package firm tofu
11 ounce can shoepeg corn
1 teaspoon chili powder
1/4 cup soy sauce
Romaine lettuce hearts

Heat the olive oil over medium-high heat in a medium skillet. Add the tofu, break into very small pieces, and cook until it starts to darken. Add corn, cook for a couple of minutes, add chili powder and soy sauce and cook for about a minute more.
Spoon into romaine hearts and top with avocado.
Source: The Pioneer Woman


  1. I've never had avocado on my lettuce wraps, but this sounds so good!

  2. I have yet to try homemade lettuce wraps. Silly me. These look perfect!

  3. more chili powder, more! i love corn and i love avocados and they both look so nice in a green wrap. :)



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