Cranberry Tofu Lettuce Cups

1.5 cups diced mushrooms
1 block extra firm tofu, drained and lightly pressed
½ cup cranberry juice
1 cup dried, sweetened cranberries
½ cup shredded carrot
¼ teaspoon onion powder
½ cup chopped peanuts
¼ teaspoon sea salt
1 can cranberry sauce (whole berries or smooth, it’s up to you!)
2 Tablespoons soy sauce
½ teaspoon powdered ginger
1/8 teaspoon garlic
1 teaspoon sugar
10-12 leaves of Bibb lettuce
Chopped scallions

1.     Heat a large sauté pan over medium and add the mushrooms add tbsp water if sticking.  Leave in for 2-3 minutes, stirring once or twice. Add the block of tofu and crumble (a wooden spoon works great for this!), then add the cranberries, juice, carrots, ¼ can of cranberry sauce, and the onion powder. Reduce heat to low/medium and let simmer for 4-5 minutes or until the juice is pretty much gone.

2.     In a separate pan, combine the remaining cranberry sauce, soy sauce, powdered ginger, garlic and sugar. Heat over low until it starts to simmer. Cover and turn off the heat.

3.     Stir the peanuts into the tofu mixture, and check for taste. If you used salted peanuts, you might not need to add additional salt. When it’s warm and you’re satisfied with the flavor, it’s ready to serve! One large spoonful per lettuce leaf (you can eye-ball it, there’s plenty here to really fill those leaves up!), topped with 1-2 teaspoons of the sauce. Top with scallions to give it a little extra bite!