High-Proteine Soffritto Butter Lettuce Cups

Ingredients

• For the soffritto
• 1 onion medium
• 2 celery sticks
• 2 Carrots
• 1 clove of garlic whole
• 1 sprig of rosemary whole
• 5 leaves of basil whole
• 1 sprig of thyme whole
• 1 tsp fennel seed
• 2 tbsp Extra-virgin olive oil or more if needed
• 1 pinch coconut sugar or brown sugar
• salt and pepper to taste
• 1 tsp lemon juice or 1 1/2 if needed
• 1 block extra-firm tofu previously frozen and completely thawed
• For the drizzle
• 1 tbsp vegan mayo
• 1 tbsp Dijon mustard
• 1 tsp lemon juice or more to taste
• 1 tsp Extra-virgin olive oil
• a hint of agave syrup optional
• salt and pepper to taste
• For the lettuce
• 1 head butter lettuce

Instructions

1. The first thing you want to do is thaw you frozen tofu. Always keep a pack of extra-firm tofu in the freezer, in its water. Thaw completely and squeeze out all the water. As you will see in the video, tofu becomes a powerful sponge and will never buy processed meat substitutes again. Squeeze out all the water from the tofu, crumble it, and set aside.
2. Dice all your veggies very small. If you have mezzaluna (half moon) it will be very helpful.
3. Sauté the dice vegetables with a whole clove of garlic (that you will remove at the end) and the herbs, whole in 2 tbsp of extra-virgin olive oil.
4. When the veggies start to caramelize (5 minutes) deglaze with 1-2 tbsp of white wine.
5. Add the crumbled tofu and stir, over medium heat.
6. Add salt to taste, a pinch of coconut sugar, black pepper and squeeze some lemon juice in it. Taste your soffritto and adjust condiment accordingly.
7. Cook for 15 minutes, covered with a lid and then remove from the heat.
8. Allow to cool down, then assemble you cups. Add one spoonful of soffritto in each lettuce cup (previously rinsed).
9. Make a simple emulsion of dijon mustard, lemon juice, vegan mayo, agave syrup, extra-virgin olive oil, salt and pepper.
10. Drizzle over the lettuce cup and enjoy!