vegetarian | gluten free | dairy free | egg free | vegan

30 minutes or less

What You’ll Need:

For the wraps:

1/2 c uncooked brown rice

1/2 block organic, firm tofu, cubed

1 sweet bell pepper, diced

1/2 bunch fresh cilantro, chopped

1 head Bibb or romaine lettuce

For the drizzle:

3 Tbsp rice wine vinegar

1/4 c olive oil

3 Tbsp all natural peanut butter (no Jiff here guys, like for real)

1 Tbsp honey, local to your area

3 Tbsp Tamari

OPTIONAL: 1/2 Tbsp Sriracha

For serving:

1/4 c roasted, unsalted peanuts

Combine rice with 1 1/2 c lightly salted water . Cook on the stovetop, or in a rice cooker, according to package instructions.

Next, press tofu and toss into a dry, nonstick frying pan. Cook for about 6 minutes, tossing frequently, to lightly brown.

Then, combine ingredients for the drizzle into a jar with a lid. Shake vigorously to combine (do a little dance!)

Finally, prepare the lettuce wraps. Fill lettuce leaves generously with prepared rice, tofu, veggies, drizzle and peanuts.

Dive in!

Serves 2.