Ingredients

• ½ a red chilli, thinly sliced
• 1 garlic clove, crushed
• ¼ cup coriander, chopped
• 100g Tofu, drained and finely crumbled
• 1 Zucchini, finely diced
• 3 Mushrooms, finely diced
• ¼ of a Red Capsicum, finely diced
• ¼ cup tamari soy sauce
• 1/4 Mayver’s Peanut Butter
• ¼ cup toasted/crushed cashews or peanuts (to garnish)
• 8 Cos Lettuce leaves

Method

1. Heat a large frying pan over medium-high heat. Place Chilli, garlic and coriander in frypan and stir-fry for approx. 20 seconds.
2. Sauté tofu & vegetables in the pan for 2-3 minutes. Keep moving the mixture to ensure that it browns. Then mix tamari soy sauce and peanut butter, add and then cook until the liquid has absorbed.
3. Once the mixture is crumbly and browned, take it off the heat and allow to cool for 5 minutes.
4. Distribute the mixture into the lettuce cups.
5. Garnish with nuts, chilli and coriander.