6 oz. firm silken tofu, drained
2 tsp. plus 1 Tbsp. lemon juice, plus more to taste
1 tsp. Dijon mustard, plus more to taste
1∕8 tsp. plus ¼ tsp. table salt, plus more to taste
2 Tbsp. canola oil
2 tsp. chopped fresh dill (optional)
1 15-oz. can chickpeas, drained and rinsed
2 Tbsp. red onion, finely diced
¼ cup celery, finely diced
Pinch of white pepper
6 whole leaves romaine or bibb lettuce
1 Roma tomato, thinly sliced
1 oz. bean sprouts
• First, make the mayonnaise. Using an immersion blender, blend the tofu, 2 teaspoons lemon juice, mustard and 1∕8 teaspoon table salt until the ingredients are well combined. With the blender on, add the canola oil in a slow drizzle while gently moving the blender up and down until the mixture has the desired texture. Stir in the dill, if using. Taste, then add more lemon juice, mustard and dill as desired. Set the mayonnaise aside, or cover and refrigerate overnight.
• Pat the chickpeas dry with a clean towel and place in a large bowl. Use a potato masher to gently press and flake the chickpeas until they have the appearance of shredded chicken. Add ½ cup mayonnaise, the red onion, the celery, the remaining 1 tablespoon lemon juice, the remaining ¼ teaspoon table salt and the white pepper. Mix well.
• Lay the lettuce leaves on a work surface. Divide the tomato slices evenly among the leaves. Place ¼ cup chickpea mixture on top of the tomato slices. Garnish evenly with the bean sprouts. Roll the lettuce leaves from the bottom up, or fold the leaves in half, taco-style. Keep cool until ready to eat.