What’s happening, people? Hope all is well in your world. I recently adjusted my diet to accommodate a newly acquired gluten sensitivity (mentioned in this post) and I’ve been experimenting with new foods and recipes ever since. Not sure about you, but tofu doesn’t generally come across as the most enticing food on the planet. Unless cooked super well, it can be a mess, really. After doing some research, I learned that the key to making tofu edible is: a.) get as much moisture out as possible before cooking, b.) fry it or bake it and c.) season the heck out of it. Not gonna lie, I was pretty impressed with myself when after creating this creamy tofu salad lettuce wraps recipe. The tofu was crisp enough on the outside, not mushy on the inside and had a great flavor!
Creamy Tofu Salad Lettuce Wraps
Are you adventurous? No? Do you trust me? I swear this creamy tofu salad is deliciously satisfying, light, healthy AND passed the Joe test. Plus, it’s gluten-free, vegetarian, and low-carb. Make it, and let me know what you think! 🙂