Serves 8 / This would work equally well with ground turkey or beef. This can be served at the table with each person having their own plate of lettuce, separate bowls of scallion, cilantro, lime slices and peanuts, and the tofu kept warm in a centered serving dish—a please-yourself approach.

2 teaspoons olive oil
4 carrots, peeled and diced small
4 celery stalks, diced small
1 onion, diced small
1 jalapeno pepper, minced
2 cloves garlic, minced
1 pound Asian or Thai-spiced tofu, drained, dried, and crumbled
Low-sodium tamari, to taste
2 tablespoons Thai red chili paste
1 cup chopped scallions
1 bunch fresh cilantro, finely chopped
Juice and zest of 1 lime
1/2 cup dry-roasted peanuts, chopped
1-2 heads butter lettuce (depending on size), washed and separated into leaves

1. Heat olive oil in a large sauté pan and add carrots, celery, onion, jalapeno, and garlic. Let cook for 4-5 minutes. Add tofu and season with tamari and Thai chili paste. Stir and cook for another 5 minutes.

2. Turn off heat and add the chopped scallions, cilantro, lime juice and zest, and peanuts. Scoop 2-3 tablespoon tofu mixture onto each butter lettuce leaf, wrap, and eat.

PER SERVING: 167 cal, 51% fat cal, 10g fat, 1g sat fat, 1mg chol, 9g protein, 12g carb, 3g fiber, 221mg sodium

Recipe by natural-foods chef Donna Prizgintas.