Buffalo Tofu Lettuce Wraps

Fall is fast approaching, but I’ve got a couple more great summer recipes to share before we get there!

I love this recipe as a quick and light lunch or dinner. It’s crisp, fresh, with just the right amount of spicy kick.

Ingredients:

• 1 block extra firm tofu
• 1/3 cup buffalo sauce (I love to use Epicure’s Buffalo Wing mix) + 2 tbsp for extra drizzle
• 1/2 cup panko bread crumbs
• 1/4 head of purple cabbage, finely chopped
• 4-5 brussel sprouts, finely chopped
• 1 carrot, peeled and finely chopped
• 2 scallions, finely chopped
• Coleslaw dressing:
  • 2 tbsp. vegan mayo
  • 2 tbsp. plain plant-based yogurt
  • 1/2 tsp. white vinegar
  • 1/2 tsp. lemon juice
  • 1/2 tsp. dried dill
  • Pinch of salt
• Living (Boston) lettuce
• Vegan cheddar cheese, for garnish (I use Violife shreds)

Directions:

1. Squeeze excess water out of tofu by wrapping it in a tea towel and gently pressing with your hands. Chop into bite-sized pieces.
2. Place tofu into a dish with buffalo sauce and toss to coat. Let sit for at least an hour before cooking for flavour to absorb.
3. Meanwhile, prepare the coleslaw by tossing together cabbage, brussels, carrot, and scallions. Whisk together dressing and toss to coat. Keep in fridge until assembly.
4. Remove leaves from the head of lettuce, gently to ensure they do not rip. Wash thoroughly and pat to dry. Set aside.
5. Once tofu has been marinated, gently toss in panko crumbs. I prefer to blitz my crumbs in my Ninja style bullet blender to get a finer flour-type consistency for this recipe to ensure it sticks. Place on a prepared baking sheet and bake at 350*F for about 15-20 minutes, until crispy.
6. For assembly: place lettuce leaves on a larger plate. Add a couple spoonfuls of coleslaw. Top with 3-4 pieces of tofu. Sprinkle with cheddar cheese and drizzle with a little extra sauce. Be careful not to overfill as lettuce can be delicate. Bring a fork for clean up!

Serve these delicious lettuce wraps with a side of homemade fries!