Yummy in the Tummy is what I have to say about these lettuce wraps!
Tofu, pressed for 30 minutes and sliced into 1/2″ slices
BBQ Sauce, I used Annie’s Hot Chipotle (too much hot and not enough smoky)
Raw Carrot, grated
Raw Beet, grated
Raw Sunflower Seeds
Living Bibb Lettuce
Place some BBQ sauce in a casserole dish, layer with tofu, and top with more BBQ sauce. Bake in a 350° oven for 1 hour, until the BBQ sauce has soaked into the tofu. *I ended up adding a small amount of honey to the top of the tofu and broiled for the last 10 minutes as it was too spicy for me.
While the tofu is baking prepare the toppings and lettuce. Sauté/caramelize the chopped onion in a bit of BBQ, grate the carrots and beets, wash lettuce.
Easy enough!!! These were incredible. The pumpkin seeds were a great addition along with the sprouts. We used ranch to top them with, but omit this and the honey for a vegan approach.