350 g extra firm tofu
4 tbsp Mother Raw Japanese Dressing & Marinade, plus more for drizzling
3 tbsp sesame seeds
1 cup cooked rice, cooled
1 head romaine lettuce heart
½ english cucumber, thinly sliced
1 large carrot, thinly sliced
Pickled ginger, for garnish, optional
1 nori sheet, thinly cut in 1-in long strips, optional
Keep it simple - but make it fancy! Sure to impress, these Japanese-Inspired lettuce boats are a refreshing, filling and easy-to-make dish perfect for solo snacking or sharing. A satisfying combination of crunchy textures, savory flavors, and a whole lot of plants, these are shockingly easy to make. Simply tear some romaine lettuce hearts and fill with your ingredients of choice - don’t forget the Mother Raw Japanese Dressing & Marinade to top it all off. That’s the secret ingredient. ;)
Whether you’re looking for lunch or dinner inspo, there’s no bad time to give this recipe a try!
Cook rice to package instructions, set aside and let cool.
Preheat the oven to 400 F. Line a baking sheet with parchment and set aside.
Drain tofu and pat dry pressing down to squeeze out excess moisture. Cut into ½-in cubes.
Place tofu in a bowl and drizzle with Mother Raw Japanese Dressing & Marinade. Stir to coat. Cover bowl and refrigerate for 4 hours or overnight. If using right away, place on a prepared baking sheet and sprinkle with half of sesame seeds. Flip and sprinkle with remaining seeds. Place in the oven and bake for 15 minutes. Flip cubes and continue baking, until golden and crisp, about 10 minutes.
Pull lettuce leaves away from the core and arrange in a single layer on a serving platter.
To assemble boats, place a spoonful of rice in each lettuce leaf. Top with cucumber and carrot strips, and sesame tofu. Drizzle with Mother Raw Japanese Dressing & Marinade. Top each with a piece of ginger and sprinkle with nori strips, if using.
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