Smokey Asian Lettuce Cups With Smokey Lentil & Tofu

Fresh, light, and loaded with protein, these Smokey Lentil & Tofu Salad Cups made with Omsom’s Thai Krapow Sauce makes for a quick, easy, hearty and satisfying lunch. Use iceberg lettuce, and red cabbage, or serve the lentil and tofu mixture over a bed of mixed greens family-style! The options are endless.

Gluten-Free
Serves: 4

Ingredients:

For the lentil & tofu mixture:

2 teaspoons avocado oil 

½ cup diced red onion

2 cloves of garlic, minced

¼ teaspoon chili flakes

1 cup canned lentils, rinsed well

175g extra firm tofu, crumbled 

Juice of 1 lime

1 packet of Omsom’s Gluten-Free Authentic Asian Sauce Thai Krapow

Salt, to taste 

For serving:

1 small head ice burg lettuce, red cabbage, or mixed greens

½ small red onion, thinly sliced

½ cup fresh corn

½ cup halved cherry tomatoes

1 avocado, diced

Fresh cilantro 

Directions:

Add the oil to a pan over medium heat. Add the diced onion with a pinch of salt and saute until soft and translucent - about 5-7 minutes, stirring often. 

Add the garlic and chipotle flakes and stir for 1-2 minutes until fragrant and toasted. Add the lentils and tofu and cook, stirring often, until the edges of the tofu begin to brown. - about 7-10 minutes. 

Add the Omsom’s Sauce along with the lime juice and season with a pinch of salt to taste. Turn the heat to low, and cook for an additional 5 minutes to let the flavours come together.

To serve, spoon the mixture into lettuce or red cabbage cups, or serve over a bed of mixed greens. Top with thinly sliced red onion, corn, cherry tomatoes, and avocado. Drizzle with more everything sauce and garnish with cilantro.