- Recipe Cuisine: Vegan
- Recipe Category: Small Plates
- Tagged: Dairy Free, Gluten Free Option, Grain Free, Soy Free Option, Vegan
- Prep Time: 1 Hour (press tofu)
- Cook Time: 45 Minutes
- Recipe Yield: 4 Servings
- One 14oz block extra firm tofu, pressed for at least 1 hour (use Pumfu for a soy free option)
- 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
- 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
- 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. 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.
To avoid tearing or falling apart lettuce leaves when removing them from the head, cut the base off the head first.
Recipe Nutrition Info
- Calories: 86
- Fat: 4.8g
- Carbs: 8.6g
- Protein: 3.6g
- Sugar: 5.7g