Caesar Lettuce Wraps with Quinoa, Kale and Tofu
Serves: 3-4 hearty servings
  • 1 batch vegan caesar dressing (see recipe below)
  • 1 14oz package non-GMO extra firm tofu
  • 1 head lacinato/dinosaur kale
  • 3 cups cooked quinoa, lightly packed
  • 2-3 teaspoons safflower/sunflower oil
  • 1 avocado, diced
  • sun-dried tomatoes
  • salt + pepper
  • Butter or Romaine lettuce leaves for serving
  1. Slice tofu in ½-inch thick slabs and spread in a single layer in between two, doubled-over kitchen towels. Place a large cutting board overtop and stack a few books on top to press out the liquid for 20-30 minutes.
  2. De-stem the kale, stack the leaves and chop into thin ribbons. Measure 3-4 cups and place in a mixing bowl with the cooked and chilled quinoa.
  3. After pressing the tofu, preheat a 10-inch cast iron skillet over med-high heat with about 2 teaspoons of oil.
  4. Cube the tofu into ½-inch pieces and place in the skillet once hot. Season lightly with salt + pepper.
  5. Let brown for about 2-3 minutes and then toss a few times until browned on all sides. About 7-10 minutes total or longer if desired.
  6. Once the tofu is done, let fully cool then place in the bowl of quinoa and kale.
  7. Add desired amount of dressing and toss together until well-coated. Add salt + pepper as desired and chill in the fridge until ready to serve. Add the avocado and sun-dried tomatoes and toss with more dressing as it will have absorbed some in the fridge.
  8. Place in a lettuce or tortilla and serve with extra dressing on the side.
  9. notes/substitutions: If wanting to serve this warm/hot, add the quinoa and kale mixture to the skillet over med-low heat after browning the tofu. Toss with the caesar dressing, avocado, and sun-dried tomatoes until hot. Add more dressing as needed. I used about ¾ of the dressing recipe when making this. Feel free to sub chickpeas or cubed tempeh instead of tofu if desired. Fresh tomatoes are also a great addition in the wrap. Romaine lettuce can be subbed the kale if desired.
Recipe courtesy of Ashley McLaughlin from Edible Perspective.
Recipe by Eating Made Easy at