Katie Austin

Mushroom Tofu Lettuce Cups

Mushroom Tofu Lettuce Cups

This dish has to be one of my all time fave meatless monday recipes – will DEFINITELY be repeating again! It’s so easy to throw together and full of protein!

1 cup white button mushrooms, diced

1/2 block of firm tofu

1 head of romaine

3 tbsp soy sauce or coconut aminos

3 tbsp white miso concentrate

1 tbsp starch, (I used potato starch)

1 green onion, to garnish

Optional: sesame seeds

Seasonings: garlic powder, salt and pepper to taste

The recipe:

Optional: To make your tofu super crispy and texutred, press your tofu by placing on a plate and putting another plate on top. This allowing the water to “press out” of the tofu. If you’re pressed for time, feel free to drain from package and dry out with paper towels.

Once your tofu is pressed, crumble into bite sized pieces or dice. Then add to a bowl.

Dice your mushrooms and add to the same bowl. Coat your diced mushrooms and tofu with starch so it can get a nice crispy texture when you saute!

Wash and pat dry your romaine, then break off 3 full leaves to make your cups.

In a skillet, drizzle in some olive oil and add in your coated mushrooms and tofu on medium heat.

Saute for a few minutes until your tofu and mushrooms are cooked through and turn golden brown on the outside!

Season with your soy sauce and miso concentrate, adding salt and pepper to taste. **Be careful not to cook on super high heat as miso can burn very easily!

Mix for an additional 1-2 minutes on your medium heat then add to your lettuce cups!

Scoop your mushroom tofu saute into the leaves, leaving enoug room to hold it comfortably without all the contents spilling out.

Sprinkle on your optional sesame seeds and top with green onions! Enjoy!! xx