Sofritas Tofu Lettuce Wraps

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  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

  Romaine or cos, raw

  10 leaf outer or 280g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

Directions

1. Press the extra water out of the tofu by placing it between layers of paper towels with a heavy pan on top. Change the paper towels as needed.
2. In a large iron skillet or non-stick pan, heat the vegetable broth over medium heat. Add carrots, bell pepper, and onion, stirring well. Cook for 10-15 minutes until soft.
3. Add garlic and tofu to the pan. Break the tofu into crumbles using a potato masher. 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.
4. Let the mixture cool to slightly warm, then spoon into lettuce leaves and top with fresh cucumber. Add more lime juice on top if desired.

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