Name: High-Proteine Soffritto Butter Lettuce Cups
Prep time: 10 min
Cook time: 15 min
Yield: 16 cups
Ingredients: 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); 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); 1 head butter lettuce

High-Proteine Soffritto Butter Lettuce Cups

If you have bought my book, you know I love soffritto, Italian's N.1 base for sauces, roasts, and side dishes. This recipe takes to the next level, making it the star of the dish rather than a secondary flavor profile: the perfect snack, side, appetizer or meal.

Course

Appetizers, Entrees, Side Dishes, Snacks

Recipes with Video

10 Minute Recipes

Servings	Prep Time
16cups	10minutes

Cook Time

15minutes

Servings	Prep Time
16cups	10minutes

Cook Time

15minutes

Ingredients

For the soffritto

1 onionmedium
2 celery sticks
2 Carrots
1 clove of garlicwhole
1 sprig of rosemarywhole
5 leaves of basilwhole
1 sprig of thymewhole
1tsp fennel seed
2tbsp Extra-virgin olive oilor more if needed
1pinch coconut sugaror brown sugar
salt and pepperto taste
1tsp lemon juiceor 1 1/2 if needed
1block extra-firm tofupreviously frozen and completely thawed

For the drizzle

For the lettuce

1head butter lettuce

Instructions

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.
Dice all your veggies very small. If you have mezzaluna (half moon) it will be very helpful.
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.
When the veggies start to caramelize (5 minutes) deglaze with 1-2 tbsp of white wine.
Add the crumbled tofu and stir, over medium heat.
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.
Cook for 15 minutes, covered with a lid and then remove from the heat.
Allow to cool down, then assemble you cups. Add one spoonful of soffritto in each lettuce cup (previously rinsed).
Make a simple emulsion of dijon mustard, lemon juice, vegan mayo, agave syrup, extra-virgin olive oil, salt and pepper.
Drizzle over the lettuce cup and enjoy!

Recipe Notes

With this high-protein soffritto, you can make a pasta (recipient my book), a vegan ragu, a taco filling, a side for you eggs, or even a topping for a salad.