Vegetarian Lettuce Wraps

As a vegetarian, I am very conscious about the amount of protein present in the meals that I prepare for my family. Vegetarians usually get their protein from lentils, beans and dairy. Soy bean is a great source of protein and this recipe with lots of tofu (bean curd) will certainly contribute handsomely to your daily % intake of protein. These wraps with ice cold lettuce and warm flavorful filling are so delicious that your kids won’t even realize that you have served them bean sprouts!





Ingredients

Iceberg Lettuce - 1 head
Garlic - 3 cloves minced
Ginger - 1 finger sized piece, grated
Red Chili - 1 de-seeded and finely chopped
Shallots/ - White Onion 2 small
Extra Firm Tofu (Lite) - ½ cup cut into thin slices
Carrot - ½ cup grated or thinly sliced
Cabbage - ½ cup shredded
Spring onion - 4 thinly sliced
Bean Sprouts - 2 cups
Lime Juice - 2 Tbsp
Soy Sauce - 2 Tbsp
Peanuts (Optional) - ½ cup dry roasted - roughly chopped
Olive oil - 2 Tbsp
Fresh Basil - ½ cup chopped

Directions

• Cut off stem of iceberg lettuce and separate the leaves and place in a bowl of ice cubes so that they become cold and crisp.
• Heat oil in a wok or a large frying pan.
• Add garlic, ginger, red chilies and shallots and sauté until translucent.
• Add the tofu, carrot, cabbage and spring onion and stir fry for a couple of minutes.
• Add the lime juice and soy sauce.
• Add the bean sprout and stir fry for a minute and remove from heat.
• Take a whole lettuce leaf and place 2 or 3 tablespoons of filling in the center. Top with fresh basil. Add roasted peanuts (optional) Make into a wrap and enjoy.
  

Note: No added salt is required as soy sauce is quite salty.

Servings: 8

Nutrition Facts Source : http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate and calculated without peanut topping