A quick and easy vegan lettuce wrap made with tofu, veggies and just the right seasonings!
Wash and cut your choice of veggies into large pieces (Cut out the seeds and white insides of the bell peppers) and put them into a large food processor
Drain the water chestnuts and add to the food processor. Hit pulse about 10 times until it’s all chopped into very small pieces.
Make the sauce – mix the mirin, Braggs, ginger, and garlic, then drizzle mixture over the veggies and tofu.
Cook for about 5 more minutes, stirring frequently until the veggies are just tender and most of the liquid has evaporated.