Servings: 4 servings
Ingredients
- 3 Tbsp organic coconut aminos hoisin
- 3 Tbsp liquid aminos
- 2 Tbsp apple cider vinegar
- 1 tsp olive oil
- 1 pkg extra-firm tofu (12 - 14 oz)
- 2 tsp grape seed oil
- 8 oz cremini mushrooms finely chopped
- 4 oz celery finely chopped
- 4 green onions thinly sliced
- 2 cloves garlic minced
- 2 tsp fresh ginger minced
- ¼ tsp red pepper flakes optional
- 8 leaves romaine or butter lettuce
- to taste approved chili based hot sauce optional
Instructions
- In a small bowl, stir together the hoisin, liquid aminos, apple cider vinegar and olive oil and set aside.
- Press the tofu with paper towels to squeeze out as much liquid as possible.
- Heat grape seed oil in a large non-stick skillet over med-high heat. When the oil is hot, crumble the tofu into small pieces into the skillet and turn frequently with a spatula as it cooks for about 5 minutes.
- Stir in mushrooms and continue to cook, stirring frequently, for 3 minutes or until remaining tofu liquid is cooked off.
- Add celery, garlic, ginger, red pepper flakes, and half the green onions. Combine ingredients evenly and continue to cook for 2-3 minutes stirring frequently.
- Pour the hoisin mixture over the top of the mushroom/tofu mixture and toss to coat. Cook an additional 2 minutes, stirring frequently. Then remove from heat.
- Spoon mixture into lettuce leaves (cups), top with remaining green onions and additional pepper flakes if desired. Enjoy!
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