Put the tofu on a plate lined with paper towels and put a layer of paper towels on top of the tofu. Put a heavy pan or bowl on top and press the extra water out of the tofu. Change the paper towels if necessary.
Heat the oil or vegetable broth in a large iron skillet or non-stick pan on medium heat. When the oil is hot add the carrots, bell pepper, and red onion. Stir well to combine and cook for ten to fifteen minutes or until they’re soft. Add the garlic and tofu and use a potato masher to break the tofu down into crumbles.
Add the turmeric, cumin, coriander, ginger, chili powder, chili flakes (optional), teriyaki sauce, and lime juice and stir well. Salt to taste.
Cook the sofritas mixture for fifteen minutes or until the water has cooked out of the tofu and it has a dry texture.
Let cool to slightly warm and spoon into lettuce leave and top with fresh cucumber. Squeeze more lime juice on top if desired.
You can spoon chili sauce and/or soy sauce on top if desired.