Sunday, June 11, 2017

Tofu Pineapple Lettuce Wrap

This is an easy and refreshing salad or entree to prepare for lunch or dinner or for your next picnic.

The tofu glazed with the Hoisin sauce and topped with the crunchy Panko crumbs combined with the sweet tangy pineapple will make you feel like you are in the beach somewhere. Refreshing and so easy to prepare.

Tofu Pineapple Lettuce Wrap

  • 1 block firm tofu
  • 1/4 cup Hoisin sauce
  • 1/4 cup Panko crumbs
  • 1- 14 oz can pineapple chunks, drained
  • 1 red pepper, chopped (optional)
  • 6 Romaine lettuce leaves
  • Salsa

Preheat the oven to 400 degrees Fahrenheit. Spray a small baking pan with cooking spray and set aside.

Pat dry the tofu with a paper towel. Cut the tofu across the block into three rectangular pieces. 

Spread one side of each tofu piece with the Hoisin sauce and then dredge into the Panko crumbs. Flip the piece and do the same to the other side.

Place the tofu in the baking pan and bake for 20 to 25 minutes till brown and firm.

Cut the tofu into cubes and use to assemble the lettuce wrap together with the pineapple and red pepper. Serve with salsa.

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