Sofritas Tofu Lettuce Wraps

Ingredients

• Vegetable Broth

  Organic - 365 Everyday Value

  ¼ cup or 60g

• Carrots

  Raw

  ¹⁵⁄₁₆ cup chopped or 122g

• Red bell pepper

  Sweet, raw

  ⅓ cup, chopped or 50g

• Onions

  Raw

  ⅓ cup, chopped or 55g

• Tofu

  Silken, firm, Mori-nu, soy

  14 oz or 397g

• Garlic

  Raw

  2 cloves, minced or 6g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Coriander seed

  Spices

  1 tsp or 2g

• Ginger

  Spices, ground

  1 tsp or 2g

• Chili powder

  Spices

  2 tsp or 5g

• Teriyaki sauce

  Ready-to-serve

  2 tbsp or 36g

• Lime juice

  Raw

  1 lime yields or 44g

• Salt

  Table

  1 dash or 0.4g

• Lettuce

  Iceberg (includes crisphead types), raw

  10 leaf, medium or 80g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

Directions

1. Put the tofu on a plate lined with paper towels and put a layer of paper towels on top of the tofu. Put a heavy pan or bowl on top and press the extra water out of the tofu. Change the paper towels if necessary.
2. Heat the vegetable broth in a large iron skillet or non-stick pan on medium heat. When the broth is hot add the carrots, bell pepper, and onion. Stir well to combine and cook for ten to fifteen minutes or until they’re soft. Add the garlic and tofu and use a potato masher to break the tofu down into crumbles.
3. Add the turmeric, cumin, coriander, ginger, chili powder, teriyaki sauce, and lime juice and stir well. Salt to taste. Cook the sofritas mixture for fifteen minutes or until the water has cooked out of the tofu and it has a dry texture.
4. Let cool to slightly warm and spoon into lettuce leave and top with fresh cucumber. Squeeze more lime juice on top if desired. Enjoy!