Vegan Tofu Lettuce Wraps

Sometimes I hear people complain that tofu is boring and bland, but really, it depends on what you do with it. With a mixture of fresh vegetables and tasty sauce, these Vegan Tofu Lettuce Wraps are packed with flavor.

This is a meal you can have on the table in under half an hour. It works well as a main dish or appetizer and even if you’re not vegan, the flavor will draw you back for more.

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Tofu Lettuce Wraps

Serves: 3-4 as a main dish, 6 as an appetizer

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

1 lb/450g firm tofu, drained (pressed if desired)

1 medium/100g carrot, peeled and matchstick sliced

5-6 medium/85g radishes, matchstick sliced

2 large/30g green onions, thinly sliced

2 tbsp/30ml neutral oil

1-2 heads/150g butter lettuce (aka Boston lettuce), washed and dried

Sauce:

3 cloves/15g garlic, minced

2”/30g fresh ginger, peeled and minced

3 tbsp/45ml soy sauce (or tamari for gluten free)

2 tsp/10ml sesame oil

2 tsp/10ml rice vinegar

1 tbsp/12g brown sugar

1 tsp/2g ground black pepper

½ tsp/1g mustard powder

Optional: toasted sesame seeds to garnish

Directions

Cut off the base of the butter lettuce. Pull the leaves off and discard any that are not intact. Rinse leaves in cold water and drain. 

Cut tofu into ½”/12mm cubes. 

Peel and thinly slice the carrot into ¼”/6mm or thinner sticks no more than 2”/5cm long.

Cut radish into ¼”/6mm sticks.

Finely mince the ginger and garlic. If you have a garlic press, this is a good time to use it.

Mix all the sauce ingredients together. Set aside.

Heat oil in a large pan on medium.

Add the tofu and cook for 2 minutes, stirring regularly.

Add the chopped carrots and radish. Cook for 2 minutes, stirring regularly.

Pour in the sauce and cook for a final 2 minutes.

Serve a scoop or 2 in each lettuce leaf with a sprinkle of optional sesame seeds.

Best if served warm.