I’ve just noticed something… Either we eat WAY healthier than I think we do (relatively so anyway) or I’ve only been blogging the healthy stuff. Either way… These are a great, light option for lunch or dinner. I know you’re probably thinking “tofu *insert regurgitation noise here*”. But honestly, the pieces get broken up SO small, and the flavors cooked into it are so yummy, it’s pretty easy to convince yourself it’s just chicken 😉 These would also make a nice appetizers, ala PF Chang’s. I highly encourage you to give these a try! I mean look how few ingredients:
- 1 package firm tofu
- 2 tbsp olive oil
- 1/3 cup soy sauce
- 1/2 tsp chili powder
- 1 can whole kernel corn, drained
- 1 package romaine hearts, rinsed
- Heat oil in a nonstick skillet over medium high heat. Add tofu, breaking up into small pieces. Cook until most of the liquid is cooked off and pieces begin to golden.
- Next, add the corn to your tofu. No need to cook long, as you want your corn to have some crunch. Finally, add the chili powder and soy sauce. Cook until liquid is absorbed into the tofu.
- Assemble your wraps, adding whatever toppings you like. We like cheese (duh), but per the original recipe, some balsamic vinegar during the cooking process is lovely, and avocado slices could add some good fat to these. Enjoy! 😄
And yep… We were fancy with the paper plates again. Ha!
Recipe adapted from The Pioneer Woman