Crispy Baked Tofu & Eggplant Lettuce Wraps by @minimalistbaker
4 servings
🍱
400 g
Tofu
🍆
300 g
Eggplant
🥬
200 g
Lettuce
🥕
150 g
Carrot
🥒
200 g
Cucumber
🌿
30 g
Herbs
🥣
120 ml
Sesame Dipping Sauce
Preparation Steps
Step 1/6
Preheat the oven to 400°F (200°C).
Step 2/6
Cut the tofu into cubes and slice the eggplant into thin rounds.
Step 3/6
Place the tofu and eggplant on a baking sheet and bake for 25-30 minutes until crispy.
Step 4/6
While the tofu and eggplant are baking, chop the lettuce, carrot, cucumber, and herbs.
Step 5/6
Mix the sesame dipping sauce in a bowl.
Step 6/6
Assemble the lettuce wraps by placing the baked tofu and eggplant on a lettuce leaf, adding the chopped veggies and herbs, and drizzling with sesame dipping sauce.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
250 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
30 minutes
Overall
45 minutes
Difficulty
Level
Easy (1/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@minimalistbaker
Origin
Cuisine
Asian
Geographic
Japan, East Asia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos