Tofu Katsu Sushi Lettuce Wraps

July 26, 2017

167

These Tofu Katsu Sushi Lettuce Wraps are satisfying, flavourful and packed with plant-based goodness. Vegan, gluten-free and oil-free optional.

For the tofu katsu:
400 g (14oz) Cauldron Original Tofu** (or any firm tofu)
4 heaped teaspoons plain flour (sub gluten-free flour if necessary)
40 ml (1/5th cup) water
Salt + pepper, to taste
30 g (1oz) panko breadcrumbs*** (see notes for gluten-free options)
3 tablespoons rapeseed or vegetable oil**** (see notes for oil-free and baked options)
For the sauce:
1 tablespoon miso (ensure gluten-free if necessary)
3 tablespoons soy sauce (or tamari if gluten-free)
1 tablespoon vinegar (apple cider vinegar works best) (ensure gluten-free if necessary)
1 tablespoon agave syrup (or sub any other sweetener)
Pinch ground black pepper, to taste
To serve:
36 lettuce leaves (Romaine, Cos or butterhead lettuce work well)
2.5 cups cooked rice (Japanese sushi rice or brown rice)
Carrots, peeled and sliced into thin matchsticks
Cucumber, sliced into thin matchsticks
Avocado, thinly sliced
Purple cabbage, thinly sliced
Cress
Raw zucchini (courgette), sliced into thin matchsticks
Sweet red pepper, sliced into thin matchsticks

For the tofu katsu: Drain and rinse tofu and pat dry with a paper towel Cut the block of tofu into thirds horizontally, then each piece into 6 small rectangles Mix together the flour and water in a...
See the full directions on my site

Nutritions

Calories
4119

Sodium
2978mg
124% DV

Fat
295g
454% DV

Protein
266g
533% DV

Carbs
263g
89% DV

Fiber
72g
289% DV