Tofu Lettuce Wraps

At least once a week we try to eat a vegetarian meal. It's a good habit to have. It's good for your health, your wallet, aand the environment. Some people call it Meatless Monday but we don't plan our meatless meals for Mondays we just work it in where we can. Last night we had Tofu Lettuce Wraps. It came together pretty easily and tasted Delicious! The recipe below is a modified version of the one found at Fat Girl Trapped in a Skinny Body. I adjusted the ingredients to be gluten-free and also doubled the recipe to feed our family of 5 (Bunny's at her moms) and have enough for leftovers.

The only pic I got was of Birdie's plate

Tofu Lettuce Wraps

2 Packages Extra Firm Tofu, drained, pressed, and crumbled
1 Package Diced Mushrooms, chopped into smaller pieces
1 Large Yellow Onion, Chopped
4 Tbsp Minced Garlic
4 Tsp Sesame Oil
1 Cup Stir-Fry Sauce - **See GF Recipe Below**
2 Tsp Ground Ginger
1 Tbsp Brown Sugar
1 Head Iceberg Lettuce

Toppings of your choice. We had chopped tomatoes and avocado slices.

Gluten Free Stir-Fry Sauce Ingredients

8 Oz Orange Juice
1 1/2 Cups Braggs Liquid Aminos
2/3 Cup Rice Vinegar
1 Cup Brown Sugar
1 Tbsp red hot pepper flakes
6 Tbsp arrowroot starch ( cornstarch if you are not allergic corn)

1. Wisk all of the stir-fry ingredients together in a medium saucepan until it begins to boil and is lump free. You will see it start to thicken. Set aside and let cool.
2. Heat the sesame oil over medium heat. 
3. Add the onions and cook until they are translucent. 
4. Add the mushrooms and garlic and cook for 5 minutes.
5. Add the crumbled tofu and cook another 5 minutes then add the stir-fry sauce and brown sugar.
6. Cook until the liquid has cooked off to a consistency you like (for us about 15 minutes). 
7. Serve it up! We like ours on lettuce leaves with tomatoes and avocado. 
8. Enjoy!

Here's Birdie going to town on dinner. Of course she ate all her fruit first lol