Today I want to share with you one of the easiest ways to throw together a super quick lunch with leftover tofu and veggies. My favorite way to prepare tofu is with this Asian Baked Garlic Tofu recipe, and I often make a double batch so I can add leftovers on top of salads, veggies, grains or create these Easy Vegan Tofu Lettuce Wraps!
We’ve been eating a lot of broccolini in this household because they’ve had big organic bags of it at Costco recently. If you’ve cooked the tofu and broccolini ahead of time, it literally takes only 5 minutes to put these wraps together. Therefore it makes the perfect lunch that you can even prep ahead, or use as an appetizer for finger food at a potluck or party.
In these photos I used miniature organic local lettuces from here in Hawaii that I got at a farmers market, but you can use any of the following:
- romaine leaves
- butter lettuce
- any wrap of your choice – brown rice, corn tortilla, etc.
You can also use any leftover veggies you have on hand. I love broccolini or broccoli because I think the combo of roasted broccoli and tofu is amazing, so that’s what I’ve used here – but really, this is just a template and you can make any substitutions you’d like to create your own wraps. Here’s what you do:
Layer a piece of lettuce with tofu, broccoli (or other leftover roasted veggies you have on hand), and top with sauce or dressing and seeds of your choice. DONE!
Here I used Frank’s RedHot Original Red Hot Sauce on half of the wraps, and dijon mustard on the other half. Another combo I like is vegan mayo mixed with Sriracha. Dressings or sauces like my Best Ever Tahini Garlic Sauce and 3 Ingredient Vegan EVERYTHING Sauce would also be good drizzled on top!
You’ll see in the photos that I topped my wraps with pumpkin seeds. You can also use sunflower seeds, hemp seeds, or crushed nuts on top for crunch and added protein.
What are your favorite, quick lunch ideas using leftovers? Let me know in the comments below!
What on earth is tempeh?
About 7 years ago before I was vegan, a cool bohemian friend of mine told me she was making us tempeh for dinner. I nodded my head and smiled as if I knew what she was talking about. (I had no idea.) Staring at the square of tempeh for clues as to what it could be didn’t help. I remember enjoying that meal, but then tempeh fell off my radar for a few more years until I went vegetarian for the first time.
A SHORT LESSON ON TEMPEH
Tempeh may sound foreign and unconventional, but it’s simply whole soy beans that have been soaked, cooked, slightly fermented and firmed into a block. It has an earthy, nutty flavor and hearty, firm texture. While tempeh is traditionally made with soybeans, it can actually be made with any type of bean and sometimes includes grains like brown rice, barley, millet or seeds.
You can find it at any healthy food store and at many grocery stores too (I like Lightlife brand). Be sure to check the labels to ensure it’s gluten free, as some varieties add barley or other gluten grains.
Ideally you marinade the tempeh so it soaks up the flavor. From there, it can be seared, grilled, baked, steamed or crumbled into stir-frys or soups. Different tempehs may vary but an average tempeh has about 16 grams of protein per 3 ounce serving.
Are you a routine morning person or is everyday a little different? I definitely have variety in my mornings, but no matter what I’m doing, I’m often looking for something super easy, fast and healthy to eat. Fruit is a go-to, but sometimes my body doesn’t want anything sweet right off the bat in the morning… and then I’m left wondering what else will quench my hunger without having to cook.
One day I thought – what if I could just mix together a few ingredients that ensure I get some protein, bake it in the oven and have bars ready to go? Enter these 5 Ingredient Sugar Free Cinnamon Protein Bars. With 15 grams of protein and 10 grams of fiber per bar, you’re getting a healthy breakfast or snack that isn’t too sweet, ready in 30 minutes with just 5 – 6 ingredients!
Wow, time has absolutely flown these past couple weeks! I’m back visiting the USA from the Netherlands and have spent the last month with family, friends, and getting some much needed sunshine, beach time and warm weather (in Virginia, North & South Carolina) before heading back to the Netherlands tomorrow!
Even though I’ve been busy I wanted to make sure I got a post out to you this week, so here it is – short and sweet!
It’s that time of year again for warm, filling, comforting soups. Here is an extremely healthy red lentil stew that has 12 grams of protein per bowl, plus you can add an extra 5 grams with 2 tablespoons of pumpkin seeds on top, so that’s 17 grams per serving.