Romaine Boats with Crispy Tofu


  • 1 head romaine
  • 1 block extra firm tofu (16 oz.)
  • 1/2 cup Nutritional yeast
  • 2 tsp. Black pepper
  • 1 recipe Cashew Cream Cheese or 1 recipe Guacamole*
  • Wildbrine Korean Kimchi, for topping


  • 3 avocados
  • 1/2 cup tomato, chopped
  • 1/2 cup cilantro
  • 1/2 lime, juice only
  • 1 shallot, finely chopped


Preparation Instructions

Serves 3

  1. Preheat oven to 400 degrees. Cut tofu into cubes, about 1/2” in size. Toss tofu in black pepper and nutritional yeast until evenly coated. Bake in the oven using a non-stick baking mat. Cook 15 minutes, flip and bake an additional 15 minutes.
  2. While waiting for tofu to bake, wash romaine and gently pull off leaves individually. These are the lettuce boats.
  3. Spread your choice of cashew cheese or guacamole* on each lettuce boat. Top with crispy baked tofu and kimchi.

* Mash avocado meat while fruit is still intact. Slice open and remove meat; place in a small mixing bowl and continue mashing until smooth. Add the rest of the ingredients and mix well until thoroughly combined.

Recipe by Bailey West of Lettuce Beet Diabetes

Dan NehringVegetarian, Tofu