Avocado & Tofu Lettuce Wraps

 This is a sponsored post written by me on behalf of the Hass Avocado Board.

Avocado and Tofu Lettuce Wraps Today, I have to tell you how I feel about avocados and my love for this nutrient-rich fruit. (they are fruits, right?) Avocados are one of my favorite go-to foods that make me feel good about myself and the foods that I’m eating. I feel best when I am eating REAL food. You know, not processed. Not from a box. Straight from the produce department of the grocery store.

I have actually just joined a new gym this week. I was starting to get overwhelmed and stressed a lot with the holidays that I wasn’t focusing on healthy habits for myself. So this week,  I have been trying to eat more real food that makes me feel the healthiest that I can. On top of that, my wife is trying to build a healthy amount of muscle a little bit of healthy weight in preparation for her upcoming 8 week training for the Air Force. First thought in my head for her was, “I’ve got to feed you lots of fattening foods!” Second, and much wiser, thought was, “We need to find smart ways to add a little more fat to your daily intake.”

I immediately went to avocados – the perfect source of good-for-you fat. And it’s a food I can stand behind as well. There are so many other processed fats that I just wasn’t comfortable with mucking up my body with. I don’t know about you, but cholesterol grosses me out. Eating fatty foods just makes me think about all the gross stuff in our arteries, and that is not where I want to end up. With avocados, I do not have to worry about that, because the majority of the fruit is full of unsaturated fat, which makes me feel so much better about choosing it over other foods full of saturated fat (the kinds that clog those arteries).


So when I was contacted to tell you about the “MY WAY to Love One Today™” Recipe Contest and Sweepstakes, I was 100% all over it, because like I said, this is something I can stand behind!

There are two ways you can win big:

  1. A Recipe contest where you share their original avocado recipe
  2. A Sweepstakes where you share their Love One Today™ story or tip

You can choose to enter just one. Or you can enter both. Totally up to you. Here are the details:


Do you have an original avocado recipe that fuels your healthy lifestyle? Submit your recipe for a chance to win the following:

  • Grand Prize Package: $2,000 cash, a personal online coaching session with Harley Pasternak (celebrity fitness trainer, nutrition expert, and author) and fresh Hass Avocados gift baskets
  • Second Place: $1,000 cash
  • Third Place: $500 cash
  • Finalists: 7 finalists will receive fresh Hass Avocados


Do you have an inspiring story about getting your loved ones to add fresh avocado to their diet?

Enter for a chance to win for yourself and to share avocados with someone you love. Prizes include:

  • 1 of 4 prize packs including $100 and fresh Hass Avocados delivered to your door
  • Plus an additional package of fresh Hass Avocados delivered to someone you love

Head over to enter one or both ways!

Now on to this beautiful and insanely fresh dish that I made for you today. I can’t say enough good things about it. Honestly. Eating it made me feel good about myself. The aroma in my home made me want to eat more of it. And knowing that I wasn’t ruining my hour at the gym with a heavy dinner was what really did it for me. I actually found the inspiration for this recipe in Giada de Laurentiis’ new cookbook, Feel Good Food. Her recipe consisted of shrimp, but I was looking for something vegetarian and a little more protein, so I substituted with tofu. (and before you turn your nose up and walk away, you have GOT to hear me out on this. No mushy tasteless block of grossness in this tofu! I make it right!)

All in all, I just loved how this dish made me feel. The proportions were spot on (which is something we struggle with). The flavors were fresh. It was just delightful and I’m already looking forward to the leftovers I get to eat at lunch today!

Avocado and Tofu Lettuce Wraps 

Avocado & Tofu Lettuce Wraps
Cook Time
45 mins
For tofu: I freeze the block of tofu as soon as I get it home from the store. This gives it a "tougher" texture. About 24 hours before you're going to use it, put it into the refrigerator to thaw. At least 1 hour before using, take the tofu out of the package, dump all the water, and place it in a colander. Then I just start stacking things on top of it. A couple old (but clean) dish towels, a bowl full of heavy cans, etc. Anything that will put evenly distributed weight on the tofu. This presses out all the water. Then you will be ready to cook!
Servings: 4 servings
For Salad
  • 1/4 cup extra-virgin olive oil
  • 2 Tablespoons soy sauce (I used low sodium)
  • 1 garlic clove , minced
  • zest of one lemon
  • 3 Tablespoons chopped fresh Italian parsley leaves
  • 2 Tablespoons chopped fresh chives
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 16 ounce package of Extra Firm Tofu , drained and pressed (see notes for preparation tips)
  • 1 medium zucchini , halved lengthwise
  • 1 medium avocado , cut into 1/2-inch pieces
  • 1 bunch of fresh large green lettuce leaves
For Dressing:
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons fresh lemon juice (from 1 large lemon)
  • 1 Tablespoon light agave
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  1. Slice the pressed tofu into 1/2-inch thick bite-sized pieces. Over medium-high heat, spray a large skillet with non-stick spray. Place tofu in a single layer in the pan. Let brown completely on one side, pressing occasionally with the back of a spatula, to release any water still in the tofu. Once browned, turn over to other side. Each side will take approximately 6-8 minutes.
  2. While waiting on tofu to brown, in a medium bowl, mix together 1/4 cup of olive oil, soy sauce, garlic, lemon zest, parsley, chives, salt, and pepper.
  3. Once tofu is browned, make room in the pan to place zucchini flesh-side-down into the pan. At this point, the tofu doesn't need to be in a single layer anymore. Pour the soy-sauce mixture over entire contents of the skillet and let it marinate through the tofu and zucchini until most of the sauce has been evaporated or soaked up by the tofu (this is how the tofu will get an amazing flavor. Not bland at all!)
  4. Remove the skillet from the heat and carefully slice the zucchini into bite-sized pieces once it's cool enough to touch.
  5. For the Dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt, and pepper until smooth.
  6. In a medium bowl, combine the zucchini, tofu, and avocado. Add the dressing and gently toss until all the ingredients are coated.
  7. Spoon the salad into the lettuce leaves.

This is a sponsored post written by me on behalf of the Hass Avocado Board.

Avocado and Tofu Lettuce Wraps - An amazing feel-good meal using REAL food!


    • Holly Waterfall says

      Thanks Heather! I’m trying to eat more “real” food and love that the main components of this recipe came from the produce section


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