Butter Lettuce Wraps
with Egg-less Salad and Lemon Butter Asparagus
- 1 head butter lettuce
- 1 shallot
- 3 oz celery
- 1 tbsp capers
- Fresh dill
- 8 oz asparagus
- 1 lemon
- 1 package Wildwood® organic sprouted tofu
- ¼ cup Follow Your Heart® Vegenaise®
- ½ tsp turmeric
- 1 tbsp vegan butter
- 2 pieces lavash
- Salt and pepper*
- *Not included
- Microplane or zester
- Large pot
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.
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.
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.
Set the oven to broil on high. Place the lavash in the oven directly on the rack to toast, about 1 to 2 minutes.
Taste the egg-less salad and adjust seasoning with salt if necessary. Cut the lemon into wedges. Separate the butter lettuce leaves.
Serve the egg-less salad with the butter lettuce leaves, toasted lavash, and lemon butter asparagus on the side.