If I were to create a food pyramid that I felt were more accurate to a balanced diet, vegetables would most definitely be at the base. My favorite part about cooking in the summer is the abundance of brightly colored, nutritious veggies that are available! Although it's officially fall and the crisp air is slowly creeping it's way into the day, my body wants to savor the last tastes of summer just a little bit longer.
This recipe actually came to mind when I was sorting through my refrigerator and found a luscious head of cabbage that seemed to ombre so beautifully from a deep purple to an earthy green hue. While lettuce wraps are a staple in traditional thai cuisine, I figured why not give them a twist with a heartier crunch from the red cabbage versus romaine. So voila! Here is my take on a slightly healthier, super easy, vegetarian version of an asian classic.
Tofu Stir Fry Filling
1 red bell pepper
half yellow onion (julienned)
2 carrots (julienned)
1 block of organic sprouted tofu (15 ounces)
1 ripe mango (cubed)
Almond Ginger Sauce
1/3 cup creamy almond butter
3 tablespoons soy sauce (or tamari)
1 tablespoon fresh ginger (grated)
3 tablespoon toasted sesame oil
1 tablespoon honey
half a lime (juiced)
3-4 big red cabbage leaves
half ripe avocado
Heat the coconut oil in a cast iron skillet until very hot.
While the oil is heating drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds so you have three ½-inch slabs. Use paper towels to try to soak up as much of the water from the tofu as you can.
To prepare the stir fry filling, place the tofu into the skillet first. Flip often and cook for about 3 minutes and then add in the onions, carrots, and peppers.
Cook until the vegetables are soft and the tofu is golden brown and then add in the cubed mango at the last minute.
Remove the veggies from the heat and start the almond ginger sauce.
Place all the sauce ingredients into a food processor or blender until creamy.
To assemble one of the wraps, take one leaf of cabbage and top with a few spoonfuls of the stir fry. Then add a few slices of fresh avocado to the top of the stir fry.
Sprinkle with sliced almonds and drizzle with the almond ginger sauce. It's ready to eat!