CHILE-ROASTED TOFU LETTUCE CUPS

SERVES 4 PORTIONS

CHILE-ROASTED TOFU

One 397g (14oz) block extra firm tofu, pressed for at least 1 hour

1/4 cup orange juice

1 tbsp. coconut oil, melted

1 tbsp. ancho chili powder

2 tsp. maple syrup

1/2 tsp. garlic powder

2 pinches of cayenne pepper

1/2 tsp. salt

LETTUCE CUPS

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

LEMON TAHINI SAUCE

1 large carrot, peeled and grated

1/2 red bell pepper, sliced into long, thin slivers

15 to 20 chives, trimmed

White or black sesame seeds

NUTRITIONAL VALUES

Calories: 86kcal
Fat: 4.8g (3.2g S.Fat)
Carbs: 8.6g
Protein: 3.6g
Sugar: 5.7g
Sodium: 310mg

METHOD

To make the tofu: To make two flat sheets of tofu, slice it horizontally. Both sheets should be diced into 12-inch cubes.

Combine the orange juice, coconut oil, ancho chili powder, maple syrup, garlic powder, cayenne pepper, and salt in a shallow baking dish. Toss in the tofu cubes to coat. Marinate for about 20 minutes, tossing every 5 minutes to recoat.

Preheat the oven to 400°F (200°C, or gas mark 6). Use parchment paper or a silicone baking mat to line a baking sheet. Spread the tofu out on a baking sheet. Bake for 25 minutes, or until the edges are crispy and browned, flipping halfway to ensure even cooking. Take the dish out of the oven.

Fill a lettuce leaf with a large spoonful of the tofu to serve. Drizzle with tahini sauce to finish. Top with a pinch of carrot, a couple of red bell pepper slivers, and 1 to 2 chives. Sesame seeds can be sprinkled on top. Tofu can be stored in an airtight container in the fridge for 3 to 4 days.

RECIPE NOTES

To avoid tearing or falling apart lettuce leaves when removing them from the head, cut the base off the head first.