Lettuce cups with spicy lime and coriander tofu

Ingredients

For 1 serving

• Tofu160 g
• Carrots100 g
• Butterhead lettuce80 g
• Tamari2 teaspoons
• Sriracha2 teaspoons
• Cilantro6 g
• Lime juiceto taste

Contains: soy

Method

1. Pick the nicest butterhead lettuce leaves, wash and dry them well: they will be your boats.
2. Peel the carrot and grate it coarsely; wash, dry and tear the coriander.
3. Drain the tofu, pat it dry and crumble it with your fingers; brown it in a non-stick frying pan over medium-high heat for 5 minutes, stirring, until dry and golden in places.
4. Add the tamari, the sriracha and the lime juice and cook for another minute, stirring, until the tofu has absorbed the seasoning.
5. Fill the lettuce leaves with the hot tofu and the carrot and finish with the coriander.