Prep time: 10 minutes
Prep notes: Tool- Food processor
Cooking time: 15 minutes
Yields: 5 people or 3.5 cups
10 oz package of extra firm tofu
1/2 large onion
2 T lemongrass, sliced thin
2 T ginger, sliced thin
1 Thai chili
3/4 cup low sodium vegetable broth
2 tsp liquid aminos
2 T mushroom powder (I prefer shiitake)
2 T fresh mint, chopped
2 T fresh cilantro, chopped
1 lime, juiced
15 Lacinato/Dinosaur kale leaves
Heat a skillet on medium high heat. Quarter the bottom of the carrot. Add carrot and onion to food processor and process for 1 min or until chopped. Add carrot and onion to warm skillet to dry saute. Place tofu, lemongrass, ginger, and chili in food processor, pulse until you have what looks like ground meat. Add tofu mixture to skillet with carrot and onion, mix to incorporate. Add about 1/3 of the vegetable broth to deglaze the pan and release any stuck bits. Once the skillet is deglazed add the rest of the vegetable broth, liquid aminos, and mushroom powder. Stir while cooking until all liquid has been absorbed and the mixture begins to clump. Turn off heat. Add the lime juice, cilantro and mint, mix to combine thoroughly. Remove the base of the kale leaf stems and set aside for a salad. Lay 3 leaves on a plate and fill with 2 heaping tablespoons or approx 1/4 cup of mixture. You may serve like this or roll the leaves like a burrito.
Quartering the carrot at the bottom allows the food processor to make more even cuts.
You want to chop the lemongrass and ginger perpendicular to it's growth to prevent long fibers in your final dish.
Buy kale and store in the refrigerator uncovered so it wilts for a few days. This will make the kale more flexible to use as a wrap.
This dish lends itself well to making ahead of time just reserve the herbs and lime juice aside and mix in after you warm the larb mixture.
Cook chopped carrots and onions.
Roll your leaves and bite into your succulent wraps!