Leaf It to Lunch: Cranberry-Curry Tofu Cups

Grab this

• 350 g (12 oz) extra-firm tofu, drained, pressed briefly and crumbled
• 1/2 cup (60 g) finely diced celery
• 1/3 cup (45 g) sweetened dried cranberries
• 1/3 cup (35 g) chopped walnuts
• 3 tablespoons vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon maple syrup
• 1 teaspoon mild curry powder
• 1/4 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh chives
• 8 large butter-lettuce leaves, washed and dried

Do this

1. Wrap the tofu in a clean kitchen towel and press it under a heavy pan for 5 minutes. Crumble it into a medium bowl, leaving a few bite-size pieces for texture.
2. Add the celery, dried cranberries and walnuts to the bowl with the tofu.
3. In a small bowl, stir together the vegan mayonnaise, Dijon mustard, lemon juice, maple syrup, curry powder, salt and black pepper until smooth.
4. Pour the dressing over the tofu mixture. Fold gently until everything is evenly coated, then stir in the chives.
5. Taste and adjust with an extra squeeze of lemon, pinch of salt or grind of pepper if needed.
6. Arrange two lettuce leaves per plate and spoon the tofu salad into the centres. Serve immediately so the leaves stay crisp.