Chile-Roasted Tofu Lettuce Cups - The Wild Vegans

Ingredients

• 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
• White or black sesame seeds