Put all the ingredients for the pickled shallot in a bowl and set aside to pickle for at least 15 minutes and up to 1 hour, Drain, squeezing out the liquid.
Put all the ingredients for the orange sauce and 2tbsp water in a high-speed blender and blitz until smooth.
To make the tofu crisp, heat the olive oil in a large frying pan over a medium setting. Add the grated tofu and the paprika and fry for 5-8 minutes until starting to brown. Add the soy sauce and sesame seeds, then fry for 3-5 minutes until very crisp. Put on a plate and set aside.
Wipe the frying pan clean and put over a medium-high heat. Brush the cut sides of the lettuces with a little olive oil and sprinkle over some salt and pepper. Add the lettuce halves to the hot pan, cut-sides down, and cook for 4-5 minutes, pressing down on them to get an even char. When finished, slice each piece of lettuce in half again lengthways.
Pour the sauce on to a big plate or platter. Pile up the lettuce on top, followed by the pickled shallot and tofu crisp. Serve with the lemon wedges, to squeeze over.
Recipes and photography taken from Big Veg Energy by Cristina Soteriou, photography by Joe Woodhouse (Ebury Press, £26)
