Ingredients
For The Tofu Marinade:
- 1 teaspoon habanero pepper diced
- 1/2 cup red onion roughly chopped
- 1 teaspoon fresh ginger minced
- 2 teaspoon fresh garlic minced
- 1 tablespoon + 1 teaspoon fresh thyme leaves
- 1 teaspoon ground cinnamon
- 2 teaspoons allspice powder
- 2 teaspoons nutmeg powder
- 1 tablespoon + 1 teaspoon coconut sugar
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons fresh lime juice
- 1 tablespoon + 1 teaspoon olive oil plus more to oil the grill
- Salt and pepper to taste
- 1 package firm tofu (14 ounces)
For The Salsa/Wraps:
- 2/3 cup pineapple finely chopped
- 3 tablespoons red onion minced
- 2 teaspoons fresh lime juice
- 1 1/2 tablespoons cilantro minced
- Salt and pepper to taste
- 1 head iceberg lettuce large leaves separated
Instructions
- In a small food processor, combine the habanero pepper, red onion, ginger, garlic, thyme leaves, cinnamon, allspice, nutmeg, coconut sugar, soy sauce, lime juice, olive oil, and a pinch of salt and pepper. Blend together, scraping the sides down every so often, until a slightly chunky paste forms. Set aside.
- Cut the block of tofu in half, and then cut each half into 3 slices, each about 1/2-inch thick.
- Place the tofu slices on a paper towel, cover with an additional paper towel, and gently press out the moisture. Repeat with new paper towels until you've squeezed out as much moisture as possible.
- Place the tofu in a large dish and pour the marinade over top. Turn the tofu over and rub the marinade on top to make sure both sides get evenly coated. Cover and refrigerate for at least 2 hours and up to overnight.
- Preheat your grill to high heat for 10 minutes. Once hot, scrape the grill to clean it and rub it generously with olive oil (a super clean and well-oiled grill is one of the keys to crispy tofu).
- Scrap any excess chunks of marinade off the tofu and reserve it. Place the tofu slices on the outside edges of the grill (where the heat is indirect), and turn the grill down to low. Close the lid and cook until the outside of the tofu is lightly crispy and has nice grill marks, about 10-13 minutes. Flip and cook an additional 10-13 minutes.
- While the tofu cooks, make the salsa. Combine the chopped pineapple, red onion, lime juice, and cilantro in a medium bowl. Season to taste with salt and pepper.
- Once the tofu is cooked, rub the reserved excess marinade on each slice, and then finely chop the tofu into small cubes.
- Spoon the tofu equally into the lettuce leaves, and top each lettuce wrap with salsa.
