Thursday, April 28, 2016

Romaine Boats with Crispy Tofu

'Tis the season for lighter fare. Our bodies are warming up, moving more, and slowly becoming more exposed to the world. These lettuce boats with crispy tofu are 100% delicious and happen to be vegan and gluten-free too. I love having low-carbohydrate recipes like these in my tool belt for days when my blood sugar isn't cooperating. I don't advocate for any specific diet for people with T1D or for people in general (you can read more about that here), but I definitely use low-carb eating intermittently as a tool to help me with blood sugar control. In addition to this recipe's practicality, it is stupid delicious. The combination of fresh ingredients and bold flavors is perfect; the fresh and crisp nuttiness from the romaine, the tangy-bitterness of the cashew cheese, and the spicy-zing from the kimchi all married with the warm, crisp, peppery tofu is so good.

Romaine Boats with Crispy Tofu
By Bailey West, B.S. Nutrition/Dietetics
Serves 2-3

1 head romaine
1 block extra firm tofu (16 oz.)
1/2 cup Nutritional yeast
2 tsp. Black pepper
1 batch Cashew Cream Cheese or 1 batch Guacamole*
Wildbrine Korean Kimchi, for topping

3 avocados
1/2 cup tomato, chopped
1/2 cup cilantro
1/2 lime, juice only
1 shallot, finely chopped

1. Preheat oven to 400 degrees. Cut tofu into cubes, about 1/2" in size. Toss tofu in black pepper and nutritional yeast until evenly coated. Bake in the oven using a non-stick baking mat. Cook 15 minutes, flip and bake an additional 15 minutes.

2. While waiting for tofu to bake, wash romaine and gently pull off leaves individually. These are the lettuce boats.

3. Spread your choice of cashew cheese or guacamole* on each lettuce boat. Top with crispy baked tofu and kimchi.

*Mash avocado meat while fruit is still intact. Slice open and remove meat; place in a small mixing bowl and continue mashing until smooth. Add the rest of the ingredients and mix well until thoroughly combined.

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