Citrus Tofu Lettuce Nest with Crunch

Ingredients

• 9 oz firm tofu, pressed and cubed
• 2 tbsp soy sauce
• 1 tbsp orange juice
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp grated orange zest
• 1 cup celery, thinly sliced
• 1 cup rainbow chard, chopped
• 6-9 leaves little gem lettuce, washed and peeled from the core
• 1/4 cup chopped almonds or cashews (optional for crunch)
• 1 small carrot, julienned (optional for color)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup citrus segments (orange or grapefruit) optional for extra citrus punch
• 2 green onions, sliced for garnish

Instructions

1. Preheat skillet over medium heat; marinate tofu in soy sauce, orange juice, sesame oil, rice vinegar, and orange zest for 5 minutes.
2. Sauté tofu 6–7 minutes until golden, flipping halfway; set aside.
3. In the same pan, add olive oil, then sauté celery and rainbow chard 2–3 minutes until slightly wilted; season with salt and pepper.
4. To serve, lay 1–2 lettuce leaves per plate as nests; spoon in tofu, followed by celery-chard crunch and citrus segments.
5. Top with almonds (or cashews), carrot, and green onions for crunch and color; serve immediately.