Tofu & Mushroom Lettuce Wraps

Up until recently, I used jasmine rice as seen in this photo. As a healthier option, I have switched to quinoa.

For those who have dietary restrictions, or choose an alternative dietary path, a night out to dinner can be quite frustrating, since the minimal menu options especially for vegans tend to be unsatisfying and expensive. This particular recipe mimics an entre listed on a menu at a local restaurant in the San Fernando Valley. It represents a vegan version, as well as being gluten and dairy free. It is quite delicious and much healthier. In addition, when prepared at home, it is substantially less expensive. Enjoy…

Ingredients

1 c. quinoa or jasmine rice

2 Tbsp. plus 1 tsp. soy sauce, divided

3 tsp. rice vinegar

1 16-oz. extra firm tofu

1 bunch scallions

3 Tbsp. sesame oil, divided

1 8 oz. pkg. cremini mushrooms, finely chopped

2 tsp, grated garlic

3 Tbsp. hoisin

1 Tbsp. sriracha

12 leaves butter lettuce

Directions

Toast quinoa in dry pan over medium heat 3 - 4 minutes. Add 1 1/2 cups of water, 1 tsp. soy sauce, and 1/4 tsp. coarse salt and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. If using rice, cook according to package directions, adding 1 teaspoon. soy sauce. Once cooked, drizzle with 1 teaspoon of vinegar and fluff with a fork. Cover until ready to serve.

While the quinoa/rice is cooking, prepare the tofu. Wrap the block in a paper towel lined dish towel. Gently press to remove liquid. Break the tofu into small pieces by first quartering the block lengthwise, then crosswise to form small cubes. Using a fork, smash cubes into small pieces. Transfer to a towel to remove any excess water. Thinly slice scallions, separating the dark green parts from the white and light green parts.

Heat 2 tablespoons sesame oil in a large nonstick pan over medium high heat. Add tofu, cook, stirring often, until crispy and golden brown, about 6 minutes. Add mushrooms, cook stirring often, until softened, 3-4 minutes. Stir in white and light green scallion slices and garlic. Continue to stir often until tender, about 3 minutes.

Stir in hoisin, sriracha, remaining 2 tablespoons soy sauce, and remaining 1 tablespoon sesame oil. Continue to cook, stirring until tofu is evenly coated and sauce has caramelized, 3 to 4 minutes. Add remaining 2 teaspoons of rice vinegar.

Serve tofu mixture over quinoa/rice in lettuce leaves. Top with dark green scallion leaves.

Note: Quinoa is said to be a complete protein meaning It is higher in nutrients than most grains and is often marketed as a “superfood.” Nutritious and rich in many minerals and plant compounds, quinoa can be a healthy addition to your diet.

Some data show that quinoa may increase your nutritional intake and help reduce blood sugar and triglycerides.