Zesty Thai Tofu Lettuce Cups with Peanut Sauce

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Sub-title: A Quick and Easy Vegetarian Meal for Two

Description: This budget-friendly, high-protein, gluten-free, oil-free, kid-friendly, low-carb, nut-free, seasonal, soy-free, whole foods plant-based, vegan, and zero waste dinner is perfect for busy weeknights! Each serving packs a delicious mix of fermented vegetables, spices, and protein into a tasty peanut sauce-filled lettuce cup.

Ingredients (for 2 servings):

For the tofu:
1 block extra firm tofu (about 1 pound), drained and cubed
1/4 cup water
1 tablespoon brown rice vinegar
1 teaspoon apple cider vinegar
1 teaspoon maple syrup
1/2 teaspoon salt

For the filling:
1/4 cup unsweetened coconut flakes
1/4 cup chopped red bell pepper
1/4 cup sliced green onions (white and light green parts only)
1 small carrot, grated
1/4 cup chopped fresh cilantro leaves
1 clove garlic, minced
1 tablespoon hoisin sauce
1 tablespoon sriracha (optional)
1 tablespoon peanut butter

For the dressing:
1/4 cup roasted unsalted peanuts
1/4 cup plain unsweetened almond milk yogurt (or regular non-dairy yogurt)
1 tablespoon brown rice vinegar
1 teaspoon honey (optional)
1/2 teaspoon salt

Instructions:

1. In a large bowl, combine the tofu, water, vinegars, maple syrup, and salt. Using your hands, gently massage the mixture until the tofu has absorbed all the liquid and becomes very tender (this will take about 10 minutes). Set aside.

2. Meanwhile, prepare the filling ingredients. In a separate bowl, toss together the coconut flakes, red bell pepper, green onion, carrot, cilantro, garlic, hoisin sauce, and sriracha (if using). Set aside.

3. To assemble the cups, divide the cooked brown rice between two plates. Top each portion with one-fourth of the dressed tofu, followed by about 1/4 cup of the prepared filling. Serve immediately with lime wedges and additional hot sauce if desired.

Note: For a spicier meal, double the amount of sriracha in the filling.