Cajun Tofu Lettuce Wraps by TOUGO
Cajun Tofu Lettuce Wraps by TOUGO

Preparation time 15 minutes

Total time: 20 minutes

Serves 4

Ingredients

  1. 375 mL 1 ½ cups water
  2. 180 mL ¾ cup quinoa, rinsed and drained
  3. 1 block (454 g) extra firm tofu, pressed and drained
  4. 5 mL 1 tsp. Dijon mustard
  5. 30 mL 2 tbsp. low-sodium soy sauce
  6. 45 mL 3 tbsp. olive oil
  7. 5 mL 1 tsp. maple syrup
  8. 20 mL 1 tbsp. + 1 tsp. Cajun seasoning
  9. 2 cloves minced garlic
  10. 1 onion, finely chopped
  11. 1 medium zucchini, diced (about 2 cups)
  12. 250 mL 1 cup frozen corn kernels
  13. 60 mL ¼ cup tomato paste
  14. A pinch pepper
  15. 1 large tomato, diced

  1. 60 mL ¼ cup chopped fresh cilantro
  2. 2 limes
  3. To taste tabasco sauce
  4. 1 green onion, chopped
  5. 1 large head of Boston (or romaine) lettuce

Directions

  1. In a saucepan, bring water to a boil. Add quinoa and reduce to low heat. Simmer for 15–20 minutes.
  2. Meanwhile, press tofu to remove as much liquid as possible. Crumble tofu with hands and add to a large bowl with mustard, soy sauce, 15 mL (1 tbsp.) olive oil, maple syrup and 15 mL (1 tbsp.) Cajun seasoning. Mix and set aside.
  3. In a large skillet, sauté garlic and onion in 15 mL (1 tbsp.) olive oil for about 1 minute. Add diced zucchini and fry for 3–4 minutes. Add Cajun tofu, corn, tomato paste and pepper. Mix. Continue cooking for 7–8 minutes, stirring every minute.
  4. Turn off heat and add cooked quinoa to tofu mixture. Set aside.
  5. Prepare salsa: Combine diced tomato, 15 mL (1 tbsp.) cilantro, 15 mL (1 tbsp.) olive oil, juice of 1 lime, tabasco sauce, 5 mL (1 tsp.) Cajun seasoning and green onion.
  6. Top each lettuce leaf with tofu quinoa mixture and salsa. Top with cilantro and lime juice.

This recipe is available at montougo.ca.

Chef’s secret:

Keeps in the refrigerator for 3 days. The Cajun tofu and quinoa stuffing can also be frozen.

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