Tofu and eggplant simply teamed as much as create one EPIC appetizer, buddies! Those lettuce wraps function SUPER flavorful crispy tofu and caramelized eggplant with recent, crunchy veggies, colourful herbs, and a savory-sweet sesame dipping sauce. Should you’re pondering WOW now, simply wait till the primary chunk!
Those 10-ingredient taste miracles make a crowd-pleasing appetizer for 4 or mild spring or summer season meal for 2. Let’s get to it!
We’ve carried out tofu lettuce wraps earlier than, however this time eggplant joins in at the amusing! We bake the tofu and eggplant in combination in a candy + highly spiced sesame tamari sauce, leading to tofu with a agency, “meaty” texture and eggplant that’s mushy and caramelized with crisp edges.
Then we upload a couple of extra elements (tahini, lime juice, and maple syrup) to that very same savory sauce, and it doubles as a creamy dipping sauce! Minimum effort, maximal taste.
Finally, it’s meeting time! Stay those lettuce wraps easy by way of including the roasted tofu, eggplant, and dipping sauce to lettuce leaves, or bump up the freshness issue by way of including sliced veggies (carrot and cucumber) and herbs (cilantro, basil, and/or inexperienced onions)!
We are hoping you LOVE those lettuce wraps! They’re:
Crispy
Contemporary
Saucy
Nutty
Herby
& SO scrumptious!
Those wraps make a super appetizer along different Asian-inspired recipes and would even be easiest as a mild spring or summer season meal! You want to additionally serve them with rice for a extra filling meal.
Extra pairing concepts? Check out our Creamy Sesame Noodle Salad (30 Mins!), 30-Minute Quinoa “Fried Rice,” or Simple Tofu Pad Thai.
Extra Taste-Packed Tofu Recipes
Should you do that recipe, tell us! Depart a remark, fee it, and don’t disregard to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 4 (two lettuce-cup appetizer servings // or part as an entrée)
Save you your display from going darkish
TOFU & EGGPLANT
- 7 oz. extra-firm tofu*, tired, pressed, crumbled into 1/2-inch or smaller items
- 2 ½ Tbsp low sodium tamari (make certain gluten-free as wanted // or sub coconut aminos and use only one tsp maple syrup as recipe is written)
- 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, reduce into 1/2-3/4-inch cubes (1 medium eggplant yields ~330 g or Four cups cubed)
DIPPING SAUCE
- 3 Tbsp reserved marinade (from above)
- 1 ½ Tbsp tahini
- 2 tsp lime juice
- 1 tsp maple syrup
FOR SERVING
- Huge lettuce leaves (butter or Bibb lettuce paintings smartly)
- 3/4 cup sliced veggies (carrot and/or cucumber), reduce into matchsticks (not obligatory)
- Contemporary cilantro and/or Thai basil, finely chopped (not obligatory)
- Inexperienced onions, thinly sliced (not obligatory)
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Start by way of urgent tofu: Both wrap in a blank towel and set one thing heavy on best, or use a tofu press. Press for a complete of ~20 mins.
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Preheat the oven to 425 levels F (218 C) and line a big baking sheet with parchment paper (use extra baking sheets if expanding the default collection of servings).
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In a small bowl, whisk in combination the tamari, avocado (or olive) oil, toasted sesame oil, maple syrup, sriracha (or chili garlic sauce), and lime juice. Put aside.
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Minimize the eggplant into 1/2-3/4-inch cubes and upload to 1 aspect of the baking sheet. If it fills greater than two-thirds of the baking sheet, use much less eggplant or extra baking sheets to keep away from overcrowding the pan (house permits for crispiness/caramelization!). We discovered ~Four cups (330 g) cubed eggplant are compatible smartly on 2/Three of a standard-size baking sheet.
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Disintegrate the tofu into items not up to 1/2-inch in length and organize them at the different aspect of the baking sheet. Give the sauce every other stir and pour 1/Four cup of sauce (60 ml // regulate if changing the default collection of servings) over the tofu and eggplant and toss to flippantly coat. Put aside. Reserve the rest sauce for later (there will have to be ~Three tablespoons, until adjusting the default collection of servings).
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Position the eggplant and tofu into the preheated oven and bake for 25-35 mins, tossing midway thru, till crispy at the edges.
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In the meantime, get ready the dipping sauce by way of including tahini, lime juice, and maple syrup to the reserved sauce from above. It will have to be thick however pourable. Style and regulate as wanted, including extra lime juice for brightness, maple syrup for sweetness, tahini for a thicker sauce, or a little bit water to skinny.
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Wash and dry lettuce leaves and chop any desired veggies and herbs (all not obligatory) — we love carrots, cucumber, cilantro, and inexperienced onion.
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To serve, upload tofu and eggplant to lettuce leaves. Most sensible with veggies and herbs of selection and serve with tahini sauce at the best.
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Leftovers stay saved one by one within the fridge for as much as 2-Three days. Reheat tofu and eggplant within the microwave or in a skillet over medium warmth. No longer freezer pleasant.
*Prep time comprises urgent tofu whilst getting ready sauce and reducing eggplant.
*Loosely tailored from our Crispy Tofu Lettuce Wraps and Very best Roasted Eggplant.
*Vitamin data is a coarse estimate calculated with low sodium tamari and with out not obligatory elements.
Serving: 1 (two-lettuce cup) serving Energy: 229 Carbohydrates: 17.1 g Protein: 9.2 g Fats: 14.7 g Saturated Fats: 2.1 g Polyunsaturated Fats: 2.2 g Monounsaturated Fats: 4.8 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 562 mg Potassium: 531 mg Fiber: 5.9 g Sugar: 10.4 g Nutrition A: 86 IU Nutrition C: 7 mg Calcium: 115 mg Iron: 3 mg