Fridge Friend recipes
Tofu, Pepper and Cabbage Lettuce Cups recipe
Crisp lettuce leaves are filled with savoury tofu, sweet peppers and tender cabbage. Light, colourful and satisfying, they make a great lunch or easy dinner.
25 min · Easy · Asian-Inspired Jump to method
Ingredients
- 250g Tofu
- 180g Mixed peppers
- 120g Cabbage
- 60g Spinach
- 1 head Lettuce
- 15g Butter
- 1 tbsp Herbs
- 1/2 tsp Salt
- 1/2 tsp Black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 212 kcal |
| Protein | 14.5 g |
| Carbohydrates | 11.2 g |
| Fat | 12.3 g |
| Saturated fat | 5.1 g |
| Fibre | 4.9 g |
| Sugar | 5.8 g |
| Sodium | 670 mg |
Why this works
A light, vegetable-rich meal with moderate protein from tofu, but the added butter and salt lift saturated fat and sodium.
Plant protein from tofu. Tofu provides a useful amount of protein and some iron, making this a more filling vegetarian option.
Vitamin C and carotenoids. Mixed peppers are rich in vitamin C and protective plant compounds, supporting immune function and antioxidant intake.
Folate and vitamin K. Cabbage and spinach contribute folate and vitamin K, plus extra fibre for digestive health.
Method
- Crumble or finely dice the tofu.
- Melt the butter in a frying pan over a medium heat, then add the tofu, mixed peppers and cabbage.
- Season with salt and black pepper and cook for 8-10 minutes, stirring often, until the vegetables soften and the tofu takes on a little colour.
- Add the spinach and herbs, then cook for 1 minute until the spinach wilts.
- Spoon the mixture into lettuce leaves and serve straight away.
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