3.02 miles, 26.07, 8:39 pace. Easy run (surprisingly).
Today I went to lunch with work friends. I was eating healthy by ordering a chicken salad, and then ruined that by snacking on fries that we were all sharing. So for dinner, I wanted to eat something lighter. I saw this recipe in SELF Magazine and was a little skeptical, but they were actually really good.
Here is my recipe for Tofu Lettuce Wraps with Cashew Sauce (adapted from a recipe from SELF Magazine).
Tofu Lettuce Wraps with Cashew Sauce
- 1 block firm tofu
- 8 stalks romaine lettuce
- 1 large grated carrot
- 2 avocados, cubed
- Mint leaves, julienned
- 1 cup cashews, unsalted
- 2 tbsp + 2 tsp water
- 1/4 cup lime juice
- 2 tbsp brown rice vinegar (I didn’t have brown rice vinegar, but rice vinegar worked fine. HINT: rice wine vinegar is different)
- 2 tbsp + 2 tsp low sodium soy sauce
- 2 tsp honey
- 2 tsp red chili paste
Cube tofu and place in strainer. Allow to drain so excess liquid is gone (~20 min).
In a blender or food processor, mix all the ingredients for the cashew sauce: cashews, water, lime juice, brown rice vinegar, soy sauce, honey, and red chili paste. Blend together until it forms a paste- kind of the consistency of smooth peanut/cashew/almond butter.
Build the wraps by spreading a thin layer of cashew sauce on the lettuce leaves. Add grated carrot, avocado, mint, and tofu. Serve with more cashew sauce for dipping.
Credit: SELF Magazine
I like this recipe because of how light it tastes due to all the fresh vegetables. You could totally add other vegetables you have laying around. If you wanted, instead of tofu you could easily use cooked chicken breast. This recipe does have a heavier sauce that contains a lot of fat from the cashews, but remember this fat is good for you (in moderation)- you also get good fat from the avocado. But the sauce doesn’t feel heavy when you’re eating it. You also get a lot of protein from the tofu and cashews. This is a great summer recipe that requires no cooking!