Chile-Roasted Tofu Lettuce Cups

Chile-Roasted Tofu Lettuce Cups Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 20 minutes

Ingredients

Chile-roasted tofu

One 14-ounce block extra firm tofu, pressed for at least 1 hour

¼ cup orange juice

1 tablespoon coconut oil, melted

1 tablespoon ancho chile powder

2 teaspoons maple syrup

½ teaspoon garlic powder

2 pinches of cayenne pepper

½ teaspoon salt

Lettuce cups

1 large or 2 small heads butter lettuce, separated into individual leaves

Lemon Tahini Sauce

1 large carrot, peeled and grated

½ red bell pepper, sliced into long, thin slivers

15 to 20 chives, trimmed

White or black sesame seeds

Instructions

1To make the tofu : Slice the tofu horizontally so that you have two flat sheets. Dice both sheets into ½-inch cubes.

2In a shallow baking dish, combine the orange juice, coconut oil, ancho chile powder, maple syrup, garlic powder, cayenne pepper, and salt.

3Add the tofu cubes and toss to coat. Marinate for about 20 minutes, tossing to recoat every 5 minutes.

4Preheat the oven to 400°F .

5Line a baking sheet with parchment paper or a silicone baking mat.

6Spread out the tofu on the baking sheet.

7Bake for 25 minutes, or until the edges are crispy and browned, flipping once halfway through to ensure even cooking. Remove from the oven.

8To serve, fill a lettuce leaf with a large spoonful of the tofu. Drizzle with tahini sauce. Top with a pinch of carrot, a couple of slivers of red bell pepper, and 1 to 2 chives. Sprinkle with sesame seeds. Leftover tofu will keep in an airtight container in the fridge for 3 to 4 days. To prevent the lettuce leaves from tearing or falling apart when you’re removing them from the head, slice the base off the head first.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.