Pickled Vegetables:

1. Add all of your julienned vegetables (or as many as you can fit!) to a 16 oz wide mouth mason jar.
2. Whisk the vinegar, water, sugar and salt in a liquid measuring cup and pour over the vegetables until your jar is full. Cover, shake and refrigerate while you prep the rest of the meal.

Tofu Crumbles:

1. Use paper towels to gently press water out of the tofu block. Flip onto its side, then halve to get two full-size (but shallow) rectangles. Slice each of these pieces into thirds (see photo above). Press more water out as able – the more dry, the more crispy it will get!
2. Heat canola oil over medium high in a cast iron skillet. Add tofu in a single layer, working in multiple batches if necessary. Fry until browned and crispy, about 5 minutes per side. Once tofu is done, transfer from skillet to a cutting board and chop into small crumbly pieces, turning heat down to medium. Add the crumbles back to the skillet and let sit to get a little bit more crispy. Season with salt and pepper.

Building the Wraps:

• Lay out your butter lettuce leaves and add: tofu crumbles, pickled vegetables, cilantro, mint, sliced jalapeño and spicy mayo.