Tofu Scramble and Oriental Tempeh Lettuce Wraps

This is a great meal to share and explore colours, textures and tastes with the kids. Have a chat and really enjoy a family dinner.

Servings: 4-8

Prep time: 00:15

Cook time: 00:15

Ingredients

• 1 whole cos lettuce leaves for the cups.
• 1 bunch Fresh chopped parsley
• 3 tomatoes
• 1 medium-sized red onion
• a squeeze of lime.
• 1 packet Sautéed Mighty Bean oriental tempeh
• 3 medium chopped carrots
• 2 tbsp Coconut Oil
• 100g fresh crunchy sprouts or Alfalfa
• 1/2 bunch fresh shallots
• sautéed mushrooms.
• 2 large fresh avocado mashed
• 1 packet firm tofu
• 1tbsp olive oil
• turmeric to your taste, as strong as u like. Start with 1/2 tbsp
• Dressing:
• 250ml natural coconut yoghurt
• 2 tbsp braggs liquid aminos
• 1 tbsp heaped freshly grated ginger
• 1 tbsp dash maple syrup
• salt and pepper to taste
• 1 tbsp flaxseed oil
• 1 tbsp hemp oil
• 1 tbsp avocado oil
• 1 tbsp olive oil
• 1/4 cup orange juice.

Instructions

1. Salad: chop parsley, tomato and red onion salad with a squeeze of lime and dribble of olive oil.
2. break off lettuce leaves, rinse and allow to dry.
3. Tempeh: Sautée tempeh in coconut oil 1tbsp
4. Carrot: Once I finished the tempeh I threw in the chopped carrots for a few mins to heat and soften in the oils.
5. Greens: Fresh crunchy sprouts or Alfalfa
6. Sautéed mushrooms: Using 1 tbsp coconut oil sautee mushrooms for 5 minutes
7. Avocado: mashed
8. Tofu: mash tofu and finely chop Shallots, pan fry with love in olive oil and turmeric.
9. Dressing: Combine coconut yoghurt, braggs liquid aminos, heaped freshly grated ginger, flaxseed, hemp, avocado and olive oil, a squeeze of orange juice, mix on a medium speed.

Tips

You can put almost anything on a salad leaf, experiment with some of your favourite fillings and then change the leaf. You might try Mulberry leaves, Radicchio or steamed cabbage.