I can officially announce that this dish is a slice of tofu heaven! The past week, I kept seeing pictures of chicken lettuce wraps and then of course I started dreaming of chicken lettuce wraps. The delicious crunch of the lettuce and sweetness of the sauce; I just could not stop envisioning taking a massive delectable bite out of something sooo good but at the same time low carb!  However, I had tofu and no chicken at home. Well not to worry, I found this recipe from an adorable blog called, Cookie + Kate. It incorporates everything you could possible want in a healthy meal and  I give this a million thumbs up!

Though I have to admit it, I made this during the summer when mangos were in peek season and oh so delicious. But even though it is Fall, we can still have an occasional burst of some summery food to remind us that summer will come again…..not for a while, but it will someday return! For now, this is a great light meal to have, especially if you have a tropical vacation coming up sometime soon!

INGREDIENTS

Crispy Baked Tofu
* 1 (15 ounce) block of organic extra-firm tofu
* 1 Tablespoon olive oil
* 1 Tablespoon reduced-sodium tamari sauce
* 2 teaspoons arrowroot starch or cornstarch

Peanut Sauce
* 1/3 cup creamy peanut butter
* 2 Tablespoons white wine vinegar or apple cider vinegar
* 2 Tablespoons reduced-sodium tamari sauce
* 2 Tablespoons honey or agave nectar or maple syrup
* 2 teaspoons toasted sesame oil
* 1/2 lime, juiced
* 2 garlic cloves, pressed or minced

Mango Salsa
* 2 ripe mangos, diced
* 1 medium red bell pepper, chopped
* 1/3 cup packed fresh cilantro leaves, chopped
* 1/2 lime, juiced
* (optional 1 jalapeño, minced)

EVERYTHING ELSE
* Large head of lettuce or even a head of green cabbage
* Optional: peanuts

Click below for the recipe instructions and more pictures!  Continue reading →