Tofu + Mushroom Lettuce Wraps

This filling is so good, you may as well double up and warm it the next day with a grain

8 large leaves of butter lettuce (or any lettuce with large leaves)
1/2 lb shitake mushrooms, diced into 1/2 pieces, other mushrooms will be fine but these are most flavorful
12-14 oz package of extra-firm tofu, firm will work too, but not silken
2 cloves garlic, minced and left out for 1--20 min before using
4-6 green onions (scallions), chopped white + green parts - keep a few tablespoons separately for garnish
2 cups cooked black rice (or any grain you have on hand)
2 tsp fresh (or frozen) ginger, grated
1/4 tsp red pepper flakes
2 tsp olive or grapeseed oil
3 Tbs tamari or low sodium soy sauce
2 Tbs rice vinegar
1 tsp sesame oil
1 Tbs maple syrup

Toppings:

Mix sesame oil, rice vinegar, tamari and maple syrup and set aside
If the tofu is waterlogged, press as much liquid out as you can and then crumble the tofu into very small pieces
Heat the olive oil in a skillet and saute the tofu for 5 min
Add mushrooms and saute another 5-10 min
Add green onions, garlic, ginger and red pepper flakes (if you are using) and cook another 3-5 min
Add the sauce and cook through for about a minute
Spoon the tofu-mushroom mixture into lettuce leaves and top with grated carrots, avocado and remainder of the green onions

Serves 4
Optional:
- Add a grain like black rice as a base before adding tofu-mushroom mixture
- Serve with Vegan “Cheese” Sauce or any sauce of your choice