1
Wash and dry produce.
Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes.
Core, deseed, and dice bell pepper into ¾-inch pieces. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Roughly chop cilantro. Trim and discard root end from lettuce; separate leaves.