easy vegan lettuce wrap with tofu and sweet potato

The idea of making this meal was really because I try to use most of the leftover fresh vegetable in the fridge. Also, I was a bit in a bad mood and was too lazy to cook dinner, but too grumpy to eat out. This meal is the right choice when you don't feel like cooking, but need something nutritious, delicious, but not heavy. You basically just need mix all the ingredients and bake it. Enjoy!

Ingredients

Wrap
2 head of romaine lettuce (only use the bigger leaves)
For Tofu
1 firm tofu
1 table spoon garlic powder
1 teaspoon salt

For filling
1 pepper
1 onion (or up to 2 if you like onion)
1 chili (optional, I used the spicy chili)
1 medium sweet potato (I halved the big ones), cubed

2 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili flakes (or as you like, optional!)

For avocado
1 avocado, cubed
1-2 medium tomato, or 5-7 cherry tomato, cubed
4-5 leaves celery/ chinese celery (a lot smaller but stronger than American celery)
1 tablespoon lemon juice
pinch of salt

Instruction

1. Preheat oven to 400°F or 200°C. Line baking tray with parchment paper/ baking sheet.
2. Press tofu with kitchen towel and place it under book or skillet to absorb excess water. Cut tofu into sticks and coat each side with garlic and sprinkle salt on it. set aside
3. Mix all the filling ingredients and place into baking tray. Put tofu in the same tray and bake for 12 minutes.
4. Meanwhile, mix all for avocado ingredients together.
5. After 12 minutes, flip tofu so the down side will get brown as the top, and mix the vegetable. bake for another 12-13 minutes.
6. Fill the romaine lettuce with tofu, filling and avocado mix and enjoy!