- CHILE-ROASTED TOFU ----------------
- One 14-ounce block extra firm tofu, pressed for at least 1 hour (see How to Press Tofu )
- ¼ cup orange juice
- 1 tablespoon coconut oil, melted
- 1 tablespoon ancho chile powder
- 2 teaspoons maple syrup
- ½ teaspoon garlic powder
- 2 pinches of cayenne pepper
- ½ teaspoon salt
- LETTUCE CUPS ----------------
- 1 large or 2 small heads butter lettuce, separated into individual leaves (see Tip)
- Lemon Tahini Sauce
- 1 large carrot, peeled and grated
- ½ red bell pepper, sliced into long, thin slivers
- 15 to 20 chives, trimmed
- White or black sesame seeds
- To make the tofu : Slice the tofu horizontally so that you have two flat sheets. Dice both sheets into ½-inch cubes.
- In a shallow baking dish, combine the orange juice, coconut oil, ancho chile powder, maple syrup, garlic powder, cayenne pepper, and salt. Add the tofu cubes and toss to coat. Marinate for about 20 minutes, tossing to recoat every 5 minutes.
- Preheat the oven to 400°F . Line a baking sheet with parchment paper or a silicone baking mat. Spread out the tofu on the baking sheet. Bake for 25 minutes, or until the edges are crispy and browned, flipping once halfway through to ensure even cooking. Remove from the oven.
- To serve, fill a lettuce leaf with a large spoonful of the tofu. Drizzle with tahini sauce. Top with a pinch of carrot, a couple of slivers of red bell pepper, and 1 to 2 chives. Sprinkle with sesame seeds.
- Leftover tofu will keep in an airtight container in the fridge for 3 to 4 days.
To prevent the lettuce leaves from tearing or falling apart when you’re removing them from the head, slice the base off the head first.