Raw romaine taco boats with a zippy tofu ricotta that is 1000 times tastier than dairy ricotta! This Mediterranean-inspired warm weather meal features in-season romaine lettuce, tomato, mint, and cucumber, and is packed with protein thanks to the tofu.
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:4 servings 1x
Category:Dinner, Side Dish, Appetizer
1 block (454 g) organic firm tofu
1 tsp Dijon mustard
1/2 cup freshly squeezed lemon juice
1 tbsp tahini
1/4 cup nutritional yeast
1 tbsp chickpea miso
1 tsp fine sea salt
Freshly ground black pepper to taste
1 clove garlic, minced
1 tsp each dried basil, parsley, and oregano
Raw Romaine Tacos
1 head romaine lettuce, washed and dried
1 cup cherry tomatoes, halved
1/2 an English cucumber, finely chopped
1/2 cup pitted Kalamata olives, halved
1/2 cup fresh mint, chopped
Make the tofu ricotta: Break the tofu up into chunks and place in bowl of a food processor fitted with the ‘S’ blade. Add the Dijon, lemon juice, tahini, nutritional yeast, chickpea miso, sea salt, pepper, garlic, basil, parsley, and oregano. Process until smooth. Transfer to a container until ready to use.
Lay the romaine lettuce leaves out on a flat surface. Count on two romaine taco boats per person- if you are serving to four people, lay out 8 lettuce leaves.
Dollop a generous spoonful or two of tofu ricotta onto each lettuce leaf and spread towards the edges with the back of a spoon.
Top each with tomato, cucumber, olives, and fresh mint.