Tofu Mushroom Lettuce Wrap

Tofu Lettuce Wrap

Ingredients

1 pound firm tofu diced into 1/2 inch cubes
1 large portabella mushroom dices into 1/2 cubes
1/2 large onion diced
2 cloves garlic crushed
1 tablespoon grated ginger
1 tablespoon soy sauce
1 head of ice burg lettuce
3 tablespoons chopped flat leaf parsley
Juice of 1/2 lime
1/2 cup chopped red cabbage

Cooking
1. Add enough olive oil to coat the bottom of a non-stick skillet. On medium heat saute the onion and garlic for several minutes until the onions start to turn clear.
2. Add ginger and tofu and cook for 5 minutes. The tofu will start to brown slightly.
3. Add portabella mushrooms and cook for additional 3 minutes.
4. Take hot ingredients and place in bowl. Add soy sauce, lime, cabbage and parsley and mix well.
5. Can serve hot or from refrigerator.

Assembly
1. Peel one layer of iceberg lettuce and hold in palm of hand. Gradually add several spoonfuls of the tofu mixture. Roll gently. You can use a toothpick to hold it together or just use your hands.