Servings: 12 Calories: 27 Carbs: 2g Protein: 2g Fat: 1g
½ block of extra firm tofu, drained and cut into long horizontal strips
1 cucumber, sliced into matchsticks
1 red bell pepper, sliced into matchsticks
1 carrot, sliced into matchsticks
3 sprigs of green onion, sliced
12 iceberg, bib or romaine lettuce leaves
¼ cup dairy-free yogurt
¼ cup Dijon mustard for the sauce plus 1 tablespoon for baking the tofu
½ teaspoon of: black pepper, garlic powder, paprika, cumin, onion powder plus a bit additional of each spice for the Dijon sauce.
1. Preheat oven to 455 degrees. Spray baking sheet with non-stick cooking spray then arrange the tofu on baking sheet. Top with seasonings and 1 tablespoon of Dijon mustard. Use your hands to ensure everything is evenly coated. Bake for 20-25 minutes, flipping halfway through baking.
2. Prepare sauce by mixing the Dijon and dairy-free yogurt together in a ramekin. Add a pinch of each of the seasonings to the mixture.
3. Remove tofu from oven when it is begins to brown and crisp along the edges. Let cool for 5-10 minutes. Cut into smaller, matchstick size pieces.
4. Assemble lettuce wraps by spooning a small amount of sauce on lettuce, top with veggies, tofu and an additional dollop of Dijon sauce.
*Substitute the tofu with any protein of your choice.