Tufu Lettuce Wraps

Lettuce is a good source of chlorophyll and vitamin K.
Iceberg lettuce provides choline and Romain lettuce is the most nutrient dense and is an excellent source of vitamins A, B1, B2, and C, folic acid, manganese and chromium.

Tofu Lettuce Wraps

12 oz firm tofu
1 cup minced red onion
1 cup shitake mushrooms
1 teaspoon minced garlic
1/2 cup red cabbage
Lettuce leaves - romaine, green leaf or iceberg (green is good)

Sauce
2 tablespoons sesame oil
2 tablespoons soy sauce
garlic to taste about 1/8 teaspoon minced
3 tablespoons lime juice
1 tablespoon minced cilantro
hot sauce to taste
1 teaspoon grated ginger

Saute the onion and garlic until translucent (about 3-5 minutes) in olive oil. Add the and mushrooms. Stir and lightly brown the tofu and mushrooms for 5 minutes on medium heat. Add the cabbage and cook for 2-3 more minutes. Puree the sauce ingredients in a blender and add hot sauce at the end as much or as little as you like. Mix the sauce and tofu mixture together. To assemble, take the lettuce leaf and fill with tofu sauce mixture and place in center of the leaf and roll as you eat. Tasty and can be made in about 15 minutes from start to finish. The lettuce is a great substitute for the whole wheat tortilla if you have a wheat allergy or are trying to loose weight. Also any filling can go inside the lettuce wrapper...