Description
Flavorful baked tofu and eggplant wrapped in crisp lettuce leaves and served with a creamy, tangy dipping sauce.
Ingredients
Tofu & Eggplant:
- 7 oz extra-firm tofu, pressed and crumbled
- 2 ½ tbsp low sodium tamari
- 1 ½ tbsp avocado or olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup
- 1 tbsp sriracha (or chili garlic sauce)
- 2 tsp lime juice
- 1 medium eggplant, cubed
Dipping Sauce:
- 3 tbsp reserved marinade
- 1 ½ tbsp tahini
- 2 tsp lime juice
- 1 tsp maple syrup
For Serving:
- Large lettuce leaves
- 3/4 cup sliced carrots or cucumber
- Fresh cilantro or Thai basil (optional)
- Green onions, sliced (optional)
Instructions
- Press and crumble tofu into small pieces.
- Mix tamari, oils, maple syrup, sriracha, and lime juice.
- Toss tofu in marinade and let sit 10–15 minutes, reserving some marinade.
- Spread tofu and eggplant on a baking sheet.
- Bake at 400°F (200°C) for 25–30 minutes, stirring halfway.
- Mix reserved marinade with tahini, lime juice, and maple syrup.
- Assemble wraps with lettuce, tofu mixture, veggies, and sauce.
Notes
- Press tofu well for better texture.
- Don’t overcrowd the pan for crispiness.
- Add toppings just before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes