1 package extra-firm tofu, crumbled

1 tablespoon vegetable oil

1 teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon turmeric

½ cup chopped tomatoes

¼ chopped cilantro

Juice of half a lime

1 head of iceburg lettuce, leaves peeled and rinsed

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Heat up vegetable oil in a large saute pan over medium-high heat. Add in the crumbled tofu and toss around until completely coated in oil. Add in the spices, chopped tomatoes, salt, and pepper. Let cook, stirring occasionally, for about 5 minutes. Off the heat, add in the cilantro and lime juice.

To assemble the lettuce wraps, take a leaf of iceburg lettuce, scoop in some tofu, and drizzle generously with Prayani Raita.

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