Tofu Lettuce Wraps
Layered with crispy peanut tofu, a spicy asian sauce and plenty of fresh herbs, these Tofu Lettuce Wraps are bright, easy and filling!
Equipment
Ingredients
FOR THE DIPPING SAUCE
- 1/4 cup oil I used avocado
- 2 tablespoons low sodium soy sauce
- 1 tablespoon vegan fish sauce optional
- 1 tablespoon agave or sub maple syrup
- 2 cloves garlic finely minced
- 2 tablespoons mint finely minced
- 2 tablespoons cilantro finely minced
- 1 shallot finely minced
- 1-2 serrano peppers diced, to taste
- 1 lime zested & 1/2 the juice
FOR THE TOFU
- 2 tablespoons oil
- 1 16-ounce block super firm tofu see notes
- 2 tablespoons nut butter peanut butter or almond butter work best
- 2 tablespoons low sodium soy sauce
- 1/2 lime juiced
FOR THE WRAPS
- 1 head butter lettuce
- green onions chopped
- cilantro chopped
Instructions
- Add all of the sauce ingredients to a bowl and mix to combine - reserve the other half of the lime for the tofu. Taste and adjust the seasonings as needed - I like mine on the spicy side, so I add 2 serrano peppers.
- Remove the tofu from the package, pat it dry and cut it into small cubes. Heat the oil in a skillet over medium heat. Add the tofu and cook until slightly browned on a couple of sides - this should take 5-7 minutes. Add 2 tablespoons of the pre-made sauce, the nut butter and the soy sauce. Toss until the sauce starts to caramelize on the tofu. Add the lime juice and remove from the heat.
- To serve, add tofu to each lettuce cup and top with the pre-made sauce, cilantro & green onion. Serve with lime wedges on the side.
Video
Notes
- I like to use super firm tofu for this recipe. You don't have to be as gentle with it and it doesn’t need to be pressed. If you use extra firm or firm tofu instead, be sure to drain and press it for 10 minutes before cubing it.
Nutrition
Calories: 442kcal | Carbohydrates: 14g | Protein: 22g | Fat: 34g