PLANT POWER

Vegetable-based protein sources and high-fiber veggies help keep carbs in check, even when you’ve omitted meat from your diet.

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Vegetarian Lettuce Wraps

HANDS-ON 30 MIN.

TOTAL 30 MIN.

These low-carb wraps are filled with a spicy, crunchy mixture of tofu, mushrooms, carrot, and daikon radish.

3 Tbsp. rice vinegar

2 Tbsp. hoisin sauce

2 Tbsp. reduced-sodium soy sauce

1 tsp. sesame oil

¼ tsp. crushed red pepper

1 (14-oz.) pkg. extra-firm tofu

1 Tbsp. canola oil

8 oz. white mushrooms, finely chopped

1 cup finely chopped daikon radish

3 large cloves garlic, minced

1 Tbsp. grated fresh ginger

4 scallions, sliced

8 large leaves Bibb or iceberg lettuce

¼ cup thinly sliced carrot

1. Stir together vinegar, hoisin, soy sauce, sesame oil, and crushed red pepper in a small bowl; set aside.

2. Cut tofu in half horizontally. Press tofu slices between paper towels to squeeze out as much liquid as possible. Crumble tofu. Heat canola oil in a large nonstick skillet over medium-high. Add crumbled tofu; cook, stirring and breaking into smaller pieces, until starting to brown, about 5 minutes. Add mushrooms; continue cooking and stirring until any liquid has evaporated, about 3 minutes. Stir in radish, garlic, ginger, and scallions. Add reserved sauce; cook, stirring, until well combined and heated through, about 2 minutes.

3. Spoon a scant ½ cup tofu mixture into each lettuce leaf. Top evenly with carrot.

SERVES 4 (serving size: 2 wraps) CALORIES 177; FAT 10g (sat 1g, unsat 8g); PROTEIN 13g; CARB 11g; FIBER 3g;