Ingredients
1 cup sweet potato mash (optional…Recipe takes 90 minutes with mash and a quick 30 minutes without)
1/2 cup chopped fresh basil
3 large lettuce leaves
1 lb block super firm tofu
aquafaba from 15 ounce can of garbanzo beans
1 cup finely chopped plus 1/2 cup coarsely chopped macadamia nuts
2 tablespoon gochujang paste
1/2 cup plant-based mayo
1 tablespoon pickled ginger
black pepper
sea salt
Instructions
-
Roast 2-3 medium sweet potatoes at 450 degrees for 60 minutes, cool for 20 minutes, peel off skins and mash (optional)
-
Use a mesh strainer to drain chickpeas, reserving aquafaba liquid in medium bowl.
-
Press tofu block in paper towels and cut the tofu block into small, flat rectangles.
-
Chop 1 cup of macadamia nuts into a fine texture and place them in a medium bowl; chop 1/2 cup of macadamia nuts coarsely and reserve them.
-
Put tofu rectangles into aquafaba and gently mix until tofu is covered with aquafaba.
-
Take each tofu rectangle and cover both the bottom and top sides with the macadamia nut crust. Repeat and place all tofu rectangles on a foil-lined baking sheet. Season tofu with black pepper and salt to taste (red pepper flakes optional).
-
Bake macadamia-crusted tofu in a 450°F (232°C) oven for 15 minutes or until the macadamia nut crust is golden brown.
-
Mix gochujang paste and plant-based mayo together. Chop basil.
-
Arrange 3 lettuce leaves on a plate. Spread 1/3 cup sweet potato mash on each lettuce leaf (optional)
-
Add 2 tablespoons of chopped basil. Add 2-3 pieces of Macadamia-crusted tofu.
-
Add dollops of Gochujang mayo. Add pickled ginger.
-
Add reserved coarsely chopped macadamia nuts.
-
Pick up lettuce wraps and ENJOY the rich macadamia nut crunch!
-
Recipe courtesy of @clevesveegs.
