Crispy Tofu & Eggplant Lettuce Wraps

Preheat the oven to 425 degrees F (218 C) and line a big baking sheet with parchment paper (use more baking sheets if increasing the default variety of servings).

In a small bowl, whisk together the tamari, avocado (or olive) oil, toasted sesame oil, maple syrup, sriracha (or chili garlic sauce), and lime juice. Set aside.

Cut the eggplant into 1/2-3/4-inch cubes and add to 1 side of the baking sheet. If it fills greater than two-thirds of the baking sheet, use less eggplant or more baking sheets to avoid overcrowding the pan (space allows for crispiness/caramelization!). We found ~4 cups (330 g) cubed eggplant fit well on 2/3 of a standard-size baking sheet.

Crumble the tofu into pieces lower than 1/2-inch in size and arrange them on the opposite side of the baking sheet. Give the sauce one other stir and pour 1/4 cup of sauce (60 ml // adjust if altering the default variety of servings) over the tofu and eggplant and toss to evenly coat. Set aside. Reserve the remaining sauce for later (there ought to be ~3 tablespoons, unless adjusting the default variety of servings).

Place the eggplant and tofu into the preheated oven and bake for 25-35 minutes, tossing halfway through, until crispy on the perimeters.

Meanwhile, prepare the dipping sauce by adding tahini, lime juice, and maple syrup to the reserved sauce from above. It ought to be thick but pourable. Taste and adjust as needed, adding more lime juice for brightness, maple syrup for sweetness, tahini for a thicker sauce, or a bit of water to thin.

Wash and dry lettuce leaves and chop any desired veggies and herbs (all optional) — we like carrots, cucumber, cilantro, and green onion.

To serve, add tofu and eggplant to lettuce leaves. Top with veggies and herbs of alternative and serve with tahini sauce on the highest.

Leftovers keep stored individually within the refrigerator for as much as 2-3 days. Reheat tofu and eggplant within the microwave or in a skillet over medium heat. Not freezer friendly.