Lettuce Wraps with Smoked Tofu & Pineapple Salsa

1 large head of freshly picked lettuce or 1 pack of lettuce (preferably butter or cos lettuce)

2 medium carrots, peeled into ribbons

2 cups mung bean sprouts

¼ red cabbage, finely shredded

400 g smoked organic tofu, sliced into strips and marinated in 3 TBSP sesame oil, 3 TBSP apple cider vinegar and 3 TBSP coconut aminos (can be substituted with tamari and maple syrup)

 

INGREDIENTS FOR PINEAPPLE SALSA

 

2 tomatoes, finely chopped

2 avocados, peeled and diced

2 cups frozen pineapple

2 cups coriander, finely chopped

1 red onion, finely chopped

½ jalapeno, finely chopped

Juice from 2 limes

Pink Himalayan salt and pepper

 

INGREDIENTS FOR CREAMY ALMOND BUTTER & GINGER SAUCE

 

3 TBSP almond butter

3 TBSP lemon juice

2 TBSP tamari

1 TBSP water

1 tsp maple syrup

1/2 -1 tsp fresh grated ginger

Pinch of pink Himalayan salt