Caesar Lettuce Wraps with...Caesar Lettuce Wraps with Quinoa, Kale and Tofu

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Caesar Lettuce Wraps with Quinoa, Kale and Tofu could be an outstanding recipe to try. For $2.93 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 625 calories, 27g of protein, and 30g of fat each. This recipe is liked by 3415 foodies and cooks. Head to the store and pick up lemon juice, pepper, batch vegan caesar dressing, and a few other things to make it today. It is brought to you by Eating Made Easy. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is spectacular. Caesar Lettuce Wraps with Quinoa, Kale and Tofu, Caesar Lettuce Wraps with Quinoa, Kale and Tofu, and Caesar Chik'n Lettuce Wraps are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Slice tofu in -inch thick slabs and spread in a single layer in between two, doubled-over kitchen towels.

2. 02

   Place a large cutting board overtop and stack a few books on top to press out the liquid for 20-30 minutes.De-stem the kale, stack the leaves and chop into thin ribbons. Measure 3-4 cups and place in a mixing bowl with the cooked and chilled quinoa.After pressing the tofu, preheat a 10-inch cast iron skillet over med-high heat with about 2 teaspoons of oil.Cube the tofu into -inch pieces and place in the skillet once hot. Season lightly with salt + pepper.

3. 03

   Let brown for about 2-3 minutes and then toss a few times until browned on all sides. About 7-10 minutes total or longer if desired.Once the tofu is done, let fully cool then place in the bowl of quinoa and kale.

4. 04

   Add desired amount of dressing and toss together until well-coated.

5. 05

   Add salt + pepper as desired and chill in the fridge until ready to serve.

6. 06

   Add the avocado and sun-dried tomatoes and toss with more dressing as it will have absorbed some in the fridge.

7. 07

   Place in a lettuce or tortilla and serve with extra dressing on the side.notes/substitutions: If wanting to serve this warm/hot, add the quinoa and kale mixture to the skillet over med-low heat after browning the tofu. Toss with the caesar dressing, avocado, and sun-dried tomatoes until hot.

8. 08

   Add more dressing as needed. I used about of the dressing recipe when making this. Feel free to sub chickpeas or cubed tempeh instead of tofu if desired. Fresh tomatoes are also a great addition in the wrap. Romaine lettuce can be subbed the kale if desired.Rinse + drain your chickpeas and soaked cashews and place in a high-speed blender with 5 tablespoons lemon juice, cup water, tahini, 2 teaspoons tamari, garlic, agave or honey, teaspoon mustard, and teaspoon black pepper.Blend until fully smooth, scraping the sides as needed.

9. 09

   Add more water as needed to thin to desired consistency.Crumble of an 8x8 sheet of sushi nori and blend into the dressing.Taste and adjust flavors as necessary adding more lemon, tamari, pepper, and/or the last sheet of nori if desired.Refrigerate for about 5 days. Dressing thickens as it sits. Thin out with water/lemon juice/olive oil as needed.