tofu lettuce wraps

Our house is so quiet this morning.  Our houseguest, Wilbur, a 1 1/2 year-old pit mix, was adopted last night.  He was very sweet, but I wanted to rename him Houdini, because he had a knack for disappearing from the backyard.  Turns out, we have a breach in our containment field (i.e. fence) from rotten fence boards.  Our dogs have never tried to push through, but Wilbur apparently just wanted to help out and show us areas around the house that need fixing.  Thanks Wil!

We’ll be taking a break from dog fostering until after our trip this summer.  It will be nice to have a calmer atmosphere and a cleaner carpet for a while.

These lettuce wraps would be a great introduction to tofu if you had never tried it, but wanted to :).  The simple seasonings of chili powder and soy sauce, along with the crumbling of the tofu as you saute it, give the tofu a fantastic taste and texture.  Plus, if you are an avocado lover, you have hit the jackpot.  Since the lettuce and tofu mixture are so low in points, you get to have 1/3 of an avocado for a total of 6 PointsPlus for the meal.

Winner, winner, chicken tofu dinner!

Tofu Lettuce Wraps

• 2 tsp. olive oil
• 1 package firm tofu
• 1 1/2 cups frozen corn
• 1/4 tsp. chili powder
• 1/4 cup soy sauce
• 1 tsp. balsamic vinegar
• romaine lettuce leaves
• 2 avocados, diced

Heat oil over medium high heat in a nonstick skillet.  Add tofu and as you cook it, break it up into small pieces.  Cook for several minutes, until much of the liquid cooks off and tofu starts to turn golden.  Add corn and cook for 2-3 minutes.  Add chili powder and soy sauce and cook until most of the liquid has been absorbed.  Turn off heat and add balsamic vinegar.

Spoon mixture into romaine leaves, add avocado.  Makes 6 servings.

Recipe from The Pioneer Woman.

Using the Weight Watcher’s Recipe Builder, each serving (1/6th tofu mixture, 1/3 of an avocado) has 6 PointsPlus.  Without avocado, each serving of tofu has 3 PointsPlus.