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Serves 4
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes

Ingredients

  • 14oz extra firm tofu
  • 1/4 cup low sodium tamari or soy sauce
  • 1 tablespoon peanut butter
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 16 leaves of romaine, iceberg, or butter lettuce
  • 1 cup tomatoes (minced)
  • 2 tablespoons onion (minced)
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt

Directions

Step 1
Preheat oven to 400°F. Grease a baking sheet or line with parchment paper.
Step 2
To press the tofu, slice into 3 slices and place onto a towel on a cutting board. Top with another towel and a heavy plate or pan, press gently, and let sit while you prepare the sauce.
Step 3
In a medium bowl, combine tamari, peanut butter, chili powder, garlic powder, cumin, and onion powder, mixing well. Remove the tofu from the towels and squeeze about 1/3 to 1/2 of each slice by hand to remove excess water, then crumble into the tamari mixture, repeating until all tofu is crumbled. Stir until tofu is evenly coated and spread into an even layer on the baking sheet.
Step 4
Bake for 30-40 minutes, or until browned and a little crisp on the outside, stirring once or twice.
Step 5
Combine the tomato, onion, lime juice, and salt to make the salsa. Place tofu onto each lettuce wrap and top with salsa.