Vegetarian Lettuce Wraps

October 1st is World Vegetarian Day!  This recipe seemed fitting 🙂 I make it with tofu.  I know tofu gets a bad rap, but when it’s seasoned well it’s really good!  You can also sub chicken or just do veggies if you prefer. Start with your extra firm tofu. Drain the tofu and place it on some paper towels to dry it.  I bought tofu that was already cubed, but whole tofu works just as well. Press to dry it as much as possible. Heat the olive oil in a large non-stick skillet.  Add the tofu and cook until golden. Add the corn, mushrooms, and carrots. Combine and cook for a couple of minutes. Add the chili powder, soy sauce, and sesame oil.  A little sesame oil goes a long way.  Start with a splash and add more as you wish. Cook until most of the liquid is absorbed. Turn off the heat and add the balsamic vinegar. Pile the tofu mixture into the romaine lettuce hearts. And top with avocado. Ingredients: 2 teaspoons olive oil 1 package (12-14 oz) extra firm tofu 1 1/2 cups frozen corn kernels 1 1/2 cups shredded carrots 8 oz mushrooms; roughly chopped 1/4 teaspoon chili powder 1/4 cup soy sauce drizzle of sesame oil romaine lettuce hearts 1 teaspoon balsamic vinegar avocado (optional) Instructions: 1.  Heat the oil in a large non-stick skillet over medium-high heat.  Dry tofu block and add to skillet, then break it up into very small pieces.  Cook tofu for 5-10 minutes until liquid cooks off and tofu starts to turn golden. 2.  Add corn in with the tofu.  Then add mushrooms and carrots.  Cook for a 2-3 minutes. 3.  Add the chili powder, soy sauce, and sesame oil.  Cook until most of the liquid is absorbed. 4.  Turn off the heat and stir in balsamic vinegar.  Adjust your seasonings to taste. 5.  Pile mixture into romaine hearts and top with sliced avocado. ENJOY! #choosejoy Recipe adapted from The Pioneer Woman