+GF
We love the sofritas that you find at vegan-friendly Mexican restaurants. However, a lot of the dishes they come in aren’t the healthiest. So, we’ve taken this tasty component and made a healthy version to recreate for as many days of the week as you want, without feeling the guilt! —LM + AM
SERVES 6
1 (14-oz [397-g]) block extra-firm tofu
1 tbsp (14 ml) avocado oil
2 large carrots, finely diced
½ red bell pepper, finely diced
½ large red onion, finely diced
2 cloves garlic, minced
1 tsp ground turmeric
2 tsp (4 g) ground cumin
1 tsp ground coriander
1 tsp ground ginger
2 tsp (5 g) chili powder
1 tbsp (8 g) red pepper flakes
2 tbsp (28 ml) teriyaki sauce
Juice of 1 lime, plus more for topping if desired
10 large romaine leaves
Chili sauce and soy sauce (optional)
Salt, to taste
Put the tofu on a plate lined with paper towels. Place a layer of paper towels on top of the tofu. Lay a heavy pan or bowl on top of the tofu and leave it for 10 minutes to allow the water to drain.
Heat the oil in a large cast-iron skillet over medium heat. When the oil is hot, add the carrots, bell pepper and red onion. Stir well to combine and cook for 10 to 15 minutes, or until the veggies are soft. Add the garlic and tofu to the mixture. Use a potato masher or fork to break the tofu down into crumbles.
To the skillet, add the turmeric, cumin, coriander, ginger, chili powder, red pepper flakes, teriyaki sauce and lime juice. Stir well until the sauce and spices are well incorporated into the tofu and veggies.
Cook the sofritas mixture for 15 minutes or until the water has cooked out of the tofu.
Let the sofritas cool slightly, then spoon the mixture into lettuce leaves and top with fresh cucumber. Squeeze more lime on top if desired, and add the sauces and salt to your liking.
*SEE PHOTO INSERT