Lentil Tacos with Special Sauce

Toast the hazelnuts in a skillet and then coarsely mash them.

In a frying pan with a drizzle of olive oil, sauté the finely sliced onion, the crushed garlic and the chopped red pepper until tender.

Mix the cooked lentils and wrap.

Season with salt, add the hazelnuts and sweet pepper. Mix and set aside.

Grind the tofu together with 4 tablespoons of olive oil, with the vinegar, 2 lemon juice, coconut sugar, soy sauce and salt to taste, with the magic wand or in a blender.

If it becomes too thick, add water to the desired consistency. Set aside in a bowl

Wash the 8-12 lettuce leaves thoroughly and dry them.

Stuff the lettuce leaves with the lentil mixture.

Spoon spoonful of special tofu sauce and spread coriander and sprouts to taste.