Sofritas Tofu Lettuce Wraps

Ingredients

• Canola oil

  1 tbsp or 14g

• Carrots

  Raw

  2 large or 144g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Tofu

  Extra firm, prepared with nigari

  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

  Romaine or cos, raw

  12 leaf outer or 336g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

Directions

1. Press the extra water out of the tofu by placing it between layers of paper towels with a heavy pan on top, changing the paper towels as needed.
2. In a large skillet, heat the oil over medium heat. Add the carrots, bell pepper, and onion, stirring well. Cook for 10-15 minutes until soft.
3. Add garlic and tofu to the pan, breaking the tofu into crumbles using a potato masher.
4. Stir in turmeric, cumin, coriander, ginger, chili powder, teriyaki sauce, and lime juice. Season with salt to taste and cook until the mixture is dry.
5. Let the mixture cool slightly, then spoon into lettuce leaves and top with fresh cucumber.