Vegan Food Lukas Breucha Vegan Food Lukas Breucha

CHILE-ROASTED TOFU LETTUCE CUPS

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.
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