Chile-Roasted Tofu Lettuce Cups

Name: Chile-Roasted Tofu Lettuce Cups
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

thewildvegans.com

Experience flavorful Chile-Roasted Tofu Lettuce Cups with creamy tahini sauce and crunchy veggies. Perfect vegan small plates!

View full recipe on thewildvegans.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thewildvegans.com.

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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