Description
Crisp butterhead lettuce cups filled with roasted squash, savory tofu crumble, crunchy nuts, fried shallots, and drizzled with a serrano‑scallion lime dressing. Fresh, vibrant, and full of texture.
Ingredients
- Scallion Lime Dressing (makes ~1 cup):
½ cup fresh lime juice (≈ 110 g)
1 tbsp white miso paste
2 oz serrano peppers, seeded and halved (about 3 peppers)
¼ to ½ tsp salt (to taste)
¼ cup extra virgin olive oil
2 scallions (white + green parts)
1 clove garlic, peeled - Roasted Squash:
1 lb squash (peeled, sliced into ½‑inch thick pieces)
1 tbsp olive oil
Pinch salt
1 tbsp maple syrup - Tofu Crumble:
1 lb extra firm tofu (pressed, crumbled)
Neutral oil for cooking
1 small shallot, minced or thinly sliced
1.5 tbsp Shaoxing wine
1 tbsp vegetarian oyster sauce (or similar umami sauce)
2 tsp dark soy sauce (optional, for color)
1 tsp brown sugar - For Serving:
Butterhead lettuce leaves (Boston/Bibb)
½ cup toasted walnuts or cashews, chopped
Fried shallots
Scallion lime dressing
Instructions
- Make the Dressing: Seed the serrano peppers. In a blender, combine lime juice, miso, serranos, scallions, garlic, and salt; blend until smooth. Slowly stream in olive oil while blending to emulsify. Adjust salt or lime to taste. Set aside.
- Roast the Squash: Preheat oven to 400 °F (≈ 200 °C). Toss squash slices with olive oil, salt, and maple syrup. Spread in one layer on a lined baking tray and roast 20–25 minutes, flipping halfway, until tender and edges caramelize.
- Make the Tofu Crumble: Press tofu to remove moisture, then crumble or grate into pieces. (You can also air fry or bake briefly to firm it.) In a skillet over medium heat, sauté shallots in a bit of oil until soft. Add the crumbled tofu, then stir in Shaoxing wine, vegetarian oyster sauce, dark soy sauce (if using), and brown sugar. Cook 3–4 more minutes until it’s savory and slightly caramelized. Remove from heat.
- Assemble the Lettuce Cups: Lay out clean butterhead lettuce leaves. In each leaf, layer: a piece of roasted squash, a spoonful of tofu crumble, a drizzle of the scallion lime dressing, and a sprinkle of chopped nuts and fried shallots. Serve immediately so the lettuce stays crisp.
Notes
- You can prep the squash, tofu crumble, and dressing ahead of time and refrigerate separately.
- Reheat squash and tofu gently before assembling if desired.
- The dressing can be made milder by reducing serrano or removing seeds.
- Substitute the squash with sweet potato, pumpkin, or butternut squash—adjust roasting time accordingly.
- To make nut‑free, omit the nuts or use seeds like pumpkin or sunflower instead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer / Light Main
- Method: Roasting + Stovetop + Assembly
- Cuisine: Fusion / Plant‑based
Nutrition
- Serving Size: 1 lettuce cup
- Calories: approx 80
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
