I'm not going to write this out as a formal recipe, as it is more of a quick dinner idea then a recipe, and will depend on what you have available.
Cook whatever veggies you have on hand that you'd like to include - I used 3 small carrots and 2 small zucchinis, cubed, and stir fried them in a little Olive oil until starting to brown.
Now cook the tofu mixture:
Olive oil, as needed
750 g block firm tofu (organic, GE free)
1 tablespoon lemon juice
2 teaspoons good salt
1 teaspoon chopped garlic
Chopped fresh dill if you like - a couple of tablespoons
Heat up a good non-stick fry pan or wok. Add a little oil.
Drain any liquid from the tofu (and I usually rinse it then too). Crumble it directly into the heated fry pan. Cook this until some of it starts to go golden. No need to wait for all of it to, but you want to cook it until the texture is a bit chewier, so don't rush this. Let some go brown.
Add the lemon juice, salt, garlic and chopped fresh dill if you have it. Taste and add more salt and lemon if you like. Cook for a little longer, stirring to mix it all well.
Mix in the cooked veggies from earlier and heat it through.
SERVE with iceberg lettuce leaves (or your choice), trying to keep the leaves as big as possible.
Spoon the tofu mixture into lettuce leaves (like San choy bow), wrap up and eat.
We had this with a bowl of chopped salad veg - cucumber, carrot and grape tomatoes, and corn on the cob. The kids added tomato sauce of course!