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!