Vegan Lettuce Wraps

I am on a roll with family meal pleasers (click here for last week's Soba Noodle Bowl recipe)!  Last week, my family loved my lettuce wraps.  I was inspired by this recipe from Vegetarian Times.  I set up the filling and toppings in the center of the dining room table, alongside a plate of lettuce leaves.  I served them along with a watermelon radish and bok choy salad drizzled with ume plum vinegar, as well as brown rice, cooked with garlic and tamari (a gluten-free soy sauce).

Vegan Lettuce Wraps
Serves 4-6

Filling:

2 tsp. vegetable oil
1 medium onion, chopped (1 1/2 cups)
1 tablespoon minced fresh ginger
2 tablespoons dried lemongrass
2 cloves garlic, minced (2 tsp)
1 package Trader Joe's teriyaki tofu, finely diced into small squares (You could also use tempeh)
3 celery stalks, finely diced
4 tablespoons Tamari (gluten-free soy sauce)
1 tablespoon Sesame Oil
1 head of iceberg lettuce, washed and leaves peeled and stacked

Garnishes:
Chopped basil
Peanuts
Shredded carrots

Directions:
1. To make the filling: Heat oil in a large skillet and saute onion and garlic with the lemongrass about 7-10 minutes, until onion is soft and beginning to brown.  Add the celery and cook 4 more minutes.  Stir in tofu and cook 2-3 minutes until heated through.  Stir in soy sauce and sesame oil.

2. Place lettuce leaves on a platter, and set out garnishes.  Spoon tofu mixture into lettuce leaves, and top with choice of garnishes.

Enjoy!