Ingredients
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For the cashew ranch dressing:
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1/4 cup raw unsalted cashews
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1 tablespoon apple cider vinegar
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1 teaspoon honey
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1 clove garlic, minced (optional)
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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For the spicy mango tofu:
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1 block extra-firm tofu, drained and cubed
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1/4 cup vegan Thai yellow curry sauce
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1 tablespoon maple syrup
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1 tablespoon tamari (gluten-free soy sauce alternative)
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1 tablespoon coconut aminos (optional)
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1/4 cup chopped red bell pepper
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1/2 cup sliced mangoes
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1 tablespoon thinly sliced green onions (white and light green parts only)
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1/2 teaspoon red pepper flakes
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Salt and pepper to taste
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For assembling the lettuce cups:
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Butterhead lettuce leaves (about 6-8 per person)
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Romaine hearts (for serving)
Directions
Sub_title: A Flavorful and Refreshing Vegetarian Dish from Thailand Inspired
Description: This vibrant and healthy dish is perfect for those who love the bold flavors of Thai cuisine. It’s easy to prepare, packed with nutrients, and can be customized to your taste preferences. Serve as a main course or enjoy as a light meal!
Ingredients:
For the cashew ranch dressing:
– 1/4 cup raw unsalted cashews
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– 1 clove garlic, minced (optional)
– 1/2 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the spicy mango tofu:
– 1 block extra-firm tofu, drained and cubed
– 1/4 cup vegan Thai yellow curry sauce
– 1 tablespoon maple syrup
– 1 tablespoon tamari (gluten-free soy sauce alternative)
– 1 tablespoon coconut aminos (optional)
– 1/4 cup chopped red bell pepper
– 1/2 cup sliced mangoes
– 1 tablespoon thinly sliced green onions (white and light green parts only)
– 1/2 teaspoon red pepper flakes
– Salt and pepper to taste
For assembling the lettuce cups:
– Butterhead lettuce leaves (about 6-8 per person)
– Romaine hearts (for serving)
Instructions:
Step 1: Prepare the cashew ranch dressing. Add all ingredients except the butterhead lettuce to a high-speed blender and process until smooth and creamy, scraping down the sides as necessary. Transfer the mixture to a small bowl and whisk in the juice of half a lime. Set aside.
Step 2: Make the spicy mango tofu. In a large non-stick skillet over medium heat, warm the vegan Thai yellow curry sauce, maple syrup, and tamari (or coconut aminos). Whisk together until well combined and heated through.
Add the tofu and red bell pepper to the pan and cook for about 5 minutes, stirring occasionally. Remove the pan from the heat.
Step 3: Assemble the lettuce cups. Place one butterhead lettuce leaf onto each of four dinner plates. Divide the spicy mango tofu among the lettuce cups, placing a heaping portion in the center of each. Garnish with green onions and top with crushed peanuts if desired. Serve immediately.
Note: If you don’t have butterhead lettuce, you can use romaine hearts instead. Simply separate the lettuce hearts into individual leaves and arrange them around the edges of the plate like a boat.
Difficulty level: Easy
Nutrition Facts (per serving): Calories: 350, Carbohydrates: 41g, Protein: 10g, Fat: 15g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 350mg, Fiber: 6g
Total Time Needed: 20 minutes for preparation + 10-15 minutes for assembly
Steps
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1
Done
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Step 1: Prepare the cashew ranch dressing. Add all ingredients except the butterhead lettuce to a high-speed blender and process until smooth and creamy, scraping down the sides as necessary. Transfer the mixture to a small bowl and whisk in the juice of half a lime. Set aside. |
|
2
Done
|
Step 2: Make the spicy mango tofu. In a large non-stick skillet over medium heat, warm the vegan Thai yellow curry sauce, maple syrup, and tamari (or coconut aminos). Whisk together until well combined and heated through. |
|
3
Done
|
Step 3: Assemble the lettuce cups. Place one butterhead lettuce leaf onto each of four dinner plates. Divide the spicy mango tofu among the lettuce cups, placing a heaping portion in the center of each. Garnish with green onions and top with crushed peanuts if desired. Serve immediately. |
