Mexican Tofu Lettuce Wraps
I love lettuce wraps. It’s a great way to eat something tasty but healthy at the same time. This tofu scramble recipe is super versatile and you can use put in tacos, burritos, sandwiches, or pitas and it is protein packed meal!! This recipe is gluten free and easily can be vegan if you take out or substitute the cheese with vegan cheese.
I have so many versions of lettuce wraps, which I will share soon.
Mexican Tofu Lettuce Wraps (no onion/garlic and jain friendly)
Easy lettuce wraps with mexican spiced tofu scramble
Servings: 4 people
Ingredients
- 1 head butter lettuce
- 1 14 ounce box firm tofu
- 1 cup finely diced veggies bell pepper, zucchini, and corn work well in this recipe
- 1.5 tbsp olive oil
- 1/2 tsp cumin seeds
- 1/4 tsp hing
- 1 tsp cumin powder
- 1 tsp taco seasoning
- 1 tsp chipotle chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp chili lime powder if you don't have this, you can substitute with amchur (dried mango) powder
- 1/2 tsp black pepper
- 1 cup salsa
- 1 bottle jalapeno sauce
- a handful crushed up tortilla chips
- 1/4 cup chopped cilantro
Instructions
- Drain tofu and squeeze tofu to remove excess water. You can also place the tofu in between two plates and put a heavy weight on top of the first plate to get the excess water out.
- Crumble the tofu with your hands (this is the fun part).
- Warm up the olive oil on a non-stick pan. Once the oil is warm, add in the cumin seeds. When the cumin seeds start changing color and popping, add in the hing.
- Add the diced veggies and stir well.
- Add the crumbled tofu and stir well.
- Add all the spices. Stir well and cook on low heat. Make sure to stir occasionally so tofu does not stick.
- Once the tofu becomes golden brown, turn off heat.
- Now, it is time to assemble the wraps. I like to add the tofu mixture, then cheese, crushed chips, and salsa. I like to top it off with cilantro and jalapeno sauce.
- Say a prayer of gratitude and enjoy!