Vegan Miso-Ginger Tofu Lettuce Cups with Olive Tapenade
Total time50 min
Prep time20 min
Cook time15 min
5.0(12)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tbsp garlic-infused oil, divided
- ¼ tsp fine salt
For the miso-ginger glaze
- 2 tbsp white miso paste
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
For the olive tapenade
- ½ cup pitted kalamata olives, finely chopped
- ¼ cup pitted green olives, finely chopped
- 1 tbsp capers, drained and roughly chopped
- 1 tbsp garlic-infused oil
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
For serving
- 1 head butter lettuce, leaves separated
- 3 scallions, green tops only, thinly sliced
- 1 tsp sesame seeds (optional)
Instructions
- 1
Wrap the pressed tofu block in several layers of paper towels, set it on a plate, and place a heavy skillet or cutting board on top. Let it press for 15 minutes, then unwrap and cut into 3/4-inch cubes.
- 2
While the tofu presses, stir together the white miso paste, tamari, maple syrup, grated ginger, rice vinegar, and toasted sesame oil in a small bowl until smooth. Set aside.
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