🌱 Vegan Lemon Garlic Tofu Lettuce Cups

Ingredients

For the tofu filling:

  • 400 g (14 oz) firm or extra-firm tofu, pressed and crumbled
  • 1 tbsp olive oil or sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp soy sauce or tamari
  • 1 tbsp maple syrup
  • 1 tsp grated fresh ginger
  • ½ tsp smoked paprika
  • ¼ tsp black pepper
  • 1 tbsp sesame seeds
  • 2 green onions, sliced

For the lettuce cups:

  • 1 large head butter lettuce, romaine, or iceberg
  • ½ cucumber, finely diced
  • 1 small carrot, grated or julienned
  • Fresh cilantro, chopped
  • Lemon wedges, for serving

Instructions

  1. Prepare the lettuce: Separate the lettuce leaves carefully, wash, and pat dry. Set aside.
  2. Cook the tofu: Heat oil in a large skillet over medium-high heat. Add crumbled tofu and cook for 5–7 minutes, stirring occasionally, until lightly golden.
  3. Add aromatics: Add garlic and ginger. Cook for about 1 minute until fragrant.
  4. Make it lemon-garlic: Add soy sauce, lemon juice, lemon zest, maple syrup, smoked paprika, and black pepper. Stir well and cook for another 2–3 minutes, until the tofu is well coated and slightly caramelized.
  5. Finish: Stir in sesame seeds and green onions. Taste and adjust with extra lemon juice or soy sauce if needed.
  6. Assemble: Spoon the warm tofu mixture into lettuce leaves. Top with cucumber, carrot, and cilantro.
  7. Serve: Add a squeeze of fresh lemon and enjoy immediately.