Vegan dishes that are tasty enough for everybody aren't that easy to find. When I come across one, I have to share! It makes a great brunch dish and is fast and easy to prepare.12 ounces extra-firm tofu
2 cups shredded cabbage with carrot (I use prepackaged coleslaw mix)8 ounce can sliced water chestnuts, drained
2 green onions, chopped
2 tablespoons snipped fresh cilantro or parsley
1/3 cup Asian sweet chili sauce or bottled stir-fry sauce
1 tablespoon lime juice
8 large leaves Boston, Bibb or green leaf lettuce
1.Drain tofu; press out excess liquid with paper towels. In a food processor combine about half of the tofu, coleslaw mix, water chestnuts, green onions, and cilantro. Cover and process with several on/off pulses until finely chopped. Transfer to a large skillet. Repeat with the remaining tofu, coleslaw mix, water chestnuts, green onions, and cilantro. Stir chili sauce and lime juice into mixture in skillet. Cook and stir over medium heat until heated through.
2.If present, cut the center veins from lettuce leaves. Divide tofu mixture among lettuce leaves; fold or roll up. Secure with picks.