One Pot Curry Tofu Lettuce Wraps

This plant-based recipe is full of flavor and will keep you satisfied, making it the perfect recipe for Meatless Mondays. It’s a quick recipe for weekly meal prep and comes together in a flash for a last minute supper. This one-pot meal will make your life easier, your tastebuds happier, and your dish pile lower!

Ingredients

1/2 white onion, small dice

1 stalk celery, small dice

2 cloves garlic

1 medium tomato, small dice

4 ounces whole unsalted cashews

2 tablespoons basil, chopped

1/2 can garbanzo beans, rinsed and drained

1 1/2 cups cauliflower, chopped

8 ounces firm tofu, small dice

1/2 cup coconut milk

2 tablespoons coconut oil

10 large leaves butter head lettuce

fresh ground pepper

Instructions

Place a large sauté pan on a stove top burner and set heat to medium-high. Add the coconut oil and allow 2-3 minutes for heating. Add cauliflower, celery, and onion to the pan. Cook vegetables until onions become translucent. Pour cashews into the pan and cook for 5 minutes. Add garlic, tomatoes, tofu, and fresh ground pepper. Let mixture cook for another 7-10 minutes. At this time pour coconut milk and beans into the pan, toss, and cook for 5-8 more minutes.

Add basil to hot mixture right before plating.

Lay out 10 butter head lettuce leaves on plates or one big platter and divide mix evenly. Eat wrap similar to a taco.

Garnish with fresh basil leaves

Nutrition facts:
servings: 5 serving size: 1 assembled lettuce wrap

calories: 454, fat:27g (saturated fat:12g), sodium: 31mg, protein: 18g, carbohydrates: 39g, sugar: 9g, fiber: 10g