1. In a saucepan, bring water to a boil. Add quinoa and reduce to low heat. Simmer for 15–20 minutes.
2. Meanwhile, press tofu to remove as much liquid as possible. Crumble tofu with hands and add to a large bowl with mustard, soy sauce, 15 mL (1 tbsp.) olive oil, maple syrup and 15 mL (1 tbsp.) Cajun seasoning. Mix and set aside.
3. In a large skillet, sauté garlic and onion in 15 mL (1 tbsp.) olive oil for about 1 minute. Add diced zucchini and fry for 3–4 minutes. Add Cajun tofu, corn, tomato paste and pepper. Mix. Continue cooking for 7–8 minutes, stirring every minute.
4. Turn off heat and add cooked quinoa to tofu mixture. Set aside.
5. Prepare salsa: Combine diced tomato, 15 mL (1 tbsp.) cilantro, 15 mL (1 tbsp.) olive oil, juice of 1 lime, tabasco sauce, 5 mL (1 tsp.) Cajun seasoning and green onion.
6. Top each lettuce leaf with tofu quinoa mixture and salsa. Top with cilantro and lime juice.

This recipe is available at montougo.ca.

Chef’s secret:

Keeps in the refrigerator for 3 days. The Cajun tofu and quinoa stuffing can also be frozen.