2 Servings 15 min Cook
1/4 Cup Vegetable Broth
1 Cup chopped Carrots
1/3 Cup, chopped Red Bell Pepper
1/3 Cup, chopped Onions
14 Oz Tofu
2 Cloves, minced Garlic
1 Tsp Turmeric
2 Tsp, ground Cumin
1 Tsp Coriander Seed
1 Tsp Ginger
2 Tsp Chili Powder
2 Tbsp Teriyaki Sauce
1 Lime yields Lime Juice
1 Dash Salt
10 Leaf, medium Lettuce
1/4 Cucumber (8-1/4") Cucumbe
Put the tofu on a plate lined with paper towels and put a layer of paper towels on top of the tofu.
Change the paper towels if necessary.
When the broth is hot add the carrots, bell pepper, and onion.
Stir well to combine and cook for ten to fifteen minutes or until they’re soft.
Add the garlic and tofu and use a potato masher to break the tofu down into crumbles.
Add the turmeric, cumin, coriander, ginger, chili powder, teriyaki sauce, and lime juice and stir well.
Salt to taste.
Cook the sofritas mixture for fifteen minutes or until the water has cooked out of the tofu and it has a dry texture.
Let cool to slightly warm and spoon into lettuce leave and top with fresh cucumber.
Squeeze more lime juice on top if desired.