With all the lettuce we have growing, we felt that it was necessary to incorporate them into yet another delicious recipe. Although this is our third time using lettuce as our key ingredient, we continue to bring culinary diversity to the table. This week Jefferson decided on a yummy vegan option which was tofu lettuce wraps. Jefferson was the chef for this meal and he brought in a flavorful tofu blend that mimicked one of chicken. He also washed the lettuce and brought more than enough lettuce pieces. People seemed to really like our meal this week, even with the 'wrap battle' we had with the group that made chicken lettuce wraps. Find the ingredient list and instructions below! Ingredients: 2 teaspoons peanut oil 1 package of firm tofu (12- to 14- ounce size) 1/4 teaspoon chili powder Kosher salt and freshly ground black pepper 3 green onions 2 ears fresh corn, kernels cut off the cobs 1/4 cup soy sauce 1 teaspoon balsamic vinegar 6 large inner leaves romaine lettuce Preparation Process: 1. Heat the oil in a nonstick skillet over medium-high heat. Throw in the tofu and break it up into very small pieces. Cook until much of the liquid cooks off and the tofu starts to turn golden, for several minutes. 2. Add the chili powder and some salt and pepper, then stir. 3. Throw in the chopped green onions and corn and ook for a few minutes (the corn can remain crunchy). 4. Add the soy sauce and cook until most of the liquid has been absorbed. Turn off the heat and stir in the balsamic vinegar. 5. Pile the mixture into individual romaine lettuce leaves. Serve! Inspiration Link: Here Pictures below on how to make it! Jefferson harvesting the lovely lettuce. The lettuce and all the other ingredients are set up at Jefferson's house, featuring the Kunafa the Kat. Jefferson washing the veggies. Cut the tofu into cubes and place it in a hot pan. After simmering for a few minutes, crush the tofu with a spatula. Throw in the ingredients all in. Jefferson with the final product, minus the lettuce!
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