Vegan Competition Diet-Approved Asian Lettuce Wraps

Vegan Competition Diet-Approved Asian Lettuce Wraps

vegan competition diet approved Asian lettuce wraps

I don’t post non-dessert recipes often. But when I do, it’s of course because I’m dieting for a show.

Yes, my pro show debut is only eight weeks away. So today, my vegan friends, you’re in for a real treat. And by “treat,” for once I’m NOT referring to one of my bland & boring vegan bodybuilding desserts that taste like dirt to any normal person but to me and my fellow dieters, is 100% guilt-free carbicide, baby!

No friends, today I’m sharing one of my favourite competition diet lunches! I came up with this gem when I saw a “lettuce wrap” picture on a non-vegan fitness pro’s instagram. I remember thinking “Ew. Ground-up dead cow on romaine lettuce…” But I also knew that I could veganize it and create something super tasty AND cruelty-free.

And by golly, I was right! Behold: my very own vegan rendition of competition diet-approved high-protein lettuce wraps. ASIAN STYLE! 🙂

PSY Gangnam Style

Asian-Style Vegan Lettuce Wraps with Tofu

Ingredients:

1/2 small onion, finely chopped
3 stalks celery, finely chopped
1 cup cremini mushrooms, finely chopped
1 red pepper, finely chopped
1 Tbsp. coconut oil
1 tsp. minced garlic
1/2 tsp. minced ginger
1/2 tsp. crushed red pepper flakes
3 tsp. Bragg Liquid Aminos
Romaine hearts
350g package organic extra-firm or firm tofu, drained & cubed
Fresh ground black pepper

Method:

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper then place tofu cubes on cookie sheet in a single layer. Bake tofu for 20 – 25 minutes, flipping them over after 10 – 15 minutes. Set aside.

Heat coconut oil in a non-stick fry pan over medium-high heat. Once hot, add veggies, garlic & ginger and saute for a few minutes. Lower heat to medium then add Braggs and red pepper flakes.

Add baked tofu cubes to veggie mix, sprinkle with black pepper and saute for a few more minutes until tofu is coated with sauce and veggies are tender. Add more Braggs if you want the tofu to really take on a salty, soy-sauce taste.

Wash and dry romaine hearts. Scoop as much veggies and tofu into each romaine leaf as you like and enjoy!

Low in carbs, low in fat, high in fiber AND protein. What more could you possibly need to get seriously
JACKED ON THE BEANSTALK?!

– Sam

More Posts

6 comments

  • Sam: April 17, 2015

    Woohoo! So glad to hear it :)

  • Carmi: April 10, 2015

    Delicious!! I ate it all with a smile on my face. Thanks for sharing:)

  • Sam: April 09, 2015

    Yeah totally! I’ll be stealing that idea in a few more weeks when I get to the REALLY brutal stage of my prep. But for now, BRING ON THE FATS!

  • Sam: April 09, 2015

    Schaweeet! Let me know how they turn out!

  • Alina @VeganRunnerEats: April 09, 2015

    I bet using a bit of veggie broth or water to sautee the veggies would work just as well, and make the dish even lower in fat. Thank you for the recipe, Samantha!

  • Carmi: April 09, 2015

    I have all the ingred. and making this for lunch!! Yum

Leave a comment

All blog comments are checked prior to publishing