1400 700 vegan eggsalad hero 5

Butter Lettuce Wraps

with Egg-less Salad and Lemon Butter Asparagus

dinner

American Dinner Salad Appetizer Tofu Root Vegetables Leafy Greens High-Protein Nut-Free Spring Recipes Quick and Easy Party Foods Summer Recipes Comfort Foods
SERVINGS
2 2
PREP & COOK TIME
20 min
CALORIES
630
FAT
37g
CARBOHYDRATES
57g
PROTEIN
26g

MAIN INGREDIENTS

  1. 1 head butter lettuce
  2. 1 shallot
  3. 3 oz celery
  4. 1 tbsp capers
  5. Fresh dill
  6. 8 oz asparagus
  7. 1 lemon
  8. 1 package Wildwood® organic sprouted tofu
  9. ¼ cup Follow Your Heart® Vegenaise®
  10. ½ tsp turmeric
  11. 1 tbsp vegan butter
  12. 2 pieces lavash
  13. Salt and pepper*
  14. *Not included
Allergens: soy, wheat

TOOLS

  • Microplane or zester
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Place a large pot of salted water on to boil for the asparagus. Peel and mince the shallot. Dice the celery. Mince the capers. Chop the dill fronds, which are the wispy green leaves on the thick stems. Trim the bottom inch from the asparagus and discard. Zest the lemon.

2
Make the egg-less salad

Drain the tofu and crumble it into a large bowl. Add as much of the minced shallot as you’d like, diced celery, minced capers, chopped dill fronds, Vegenaise, turmeric, ¼ tsp salt, and ⅛ tsp pepper. Stir to combine.

3
Cook the asparagus

Once the water is boiling, add the asparagus and cook until crisp-tender, about 1 to 2 minutes. Drain and return the asparagus to the pot, off of the heat. Add the lemon zest, butter, and a pinch of salt and pepper. Toss the lemon butter asparagus well to coat.

4
Toast the lavash

Set the oven to broil on high. Place the lavash in the oven directly on the rack to toast, about 1 to 2 minutes.

5
Taste and season

Taste the egg-less salad and adjust seasoning with salt if necessary. Cut the lemon into wedges. Separate the butter lettuce leaves.

6
Serve

Serve the egg-less salad with the butter lettuce leaves, toasted lavash, and lemon butter asparagus on the side.