Ingredients:
1/2 tbsp olive oil
1 1/2 cups sliced mushrooms
1 block firm tofu, pressed between two plates to get rid of excess moisture
1 8 oz can water chestnuts, sliced
1 red bell pepper, sliced thin
1/2 cup grated carrot
1 green onion, sliced
1 head iceberg lettuce (romaine or cabbage leaves also work)
salt
pepper
1/2 tsp garlic powder
1/2 jar Sweet Savory Spicy
Directions:
1. In a wok or skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until just tender.
2. Add tofu, crumbing with your hands, water chestnuts, garlic powder, and salt and pepper to taste. Cook for about 5 minutes until tofu is heated throughout.
3. Remove tofu mixture from heat. Add about 1/2 jar of Sweet Spicy Savory to the pan and mix to stir the sauce into the tofu medley.
4. Carefully pull leaves off of lettuce head, making "cups". Spoon about 1/4 cup of tofu mixture into lettuce cups, and top with sliced bell pepper, carrots and green onions.
This should make about 12 wraps.
Contributed by: @daisybeet