Tofu Lettuce Wraps

Updated: Aug 6, 2019

This recipe is my favorite thing in the world to serve to non-vegans. They always seem quite amazed by all the flavor and how filling it is for a lettuce wrap. My friend Paul kept forgetting it wasn’t chicken lettuce wraps, which I will go ahead and take for a complement! Another time I had this sitting as a left over in the fridge and my friend Leah and I had been out having a good time. She swore she needed some french fries and I after some convincing I got her to try this dish instead since all of the restaurants were closed and this recipe definitely changed her mind! I’m telling you, there is no bad time to have these shockingly delicious wraps! However, there are some odd steps I take to create these treats!

I start you off by adding all the diced veggies besides the garlic with some salt to one pan and the diced tofu with a pinch of salt to the other. The weird part is I do not add oil to either pan yet. Let me explain myself.

The first time I made this recipe it tasted good, great even! But it was more like a soup… and I found the vegtables I use in this recipe are very water heavy and once the veggies started to sweat, oil would just float on top of this little pool in my pan making it harder for water to evaporate. So I no longer include oil in the beginning which makes this recipe lower in fat… always a plus!

If your tofu gets stuck to your pan I just flip my spatula over belly up and scrape in a forward motion. This does the trick, even if it falls apart just a little, its fine.

Then my sauce recipe just required the ingredients and a microwave. Im sure you could make it on the stove but I don’t trust myself not to burn it, if using that method you might just add a bit of water. After the peanut butter is softened you can just mix it up and add chili flakes.

Mix the sauce in with the veggies and you are almost ready to serve it up!

I always top it with chopped green onion, and peanuts for an added crunch!

PS if someone doesn’t like mushrooms or onion, do not omit, they wont notice it at all. Those ingredients really help give it a “meaty” flavor! #sneaky

I really love that i can just throw the mix in a topper ware and bring it as an appetizer, use it as a family style main dish, or pack it up to go! I even bring it to my beach days.

Tofu Lettuce Wraps

1 white Onion, diced

2-3 tbsp. Garlic, minced

1 bell pepper

2 zucchinis , diced

2 large Portobello mushrooms, diced

1 package (1lb) Extra Firm Tofu

1 cup cooked brown rice

oil for cooking (I use peanut oil)

lettuce for serving

½ c crushed peanuts

3 green onions, chopped

For the Sauce:

½ cup teriyaki sauce

1/4thc. peanut butter

1/4thc. soy sauce- amminos for GF

1 tbsp. Siracha

1-2 tbsp. chili flakes (depending how spicy you prefer!)

Make rice

1. If you have a tofu press, press tofu for about 20-30 minutes, if not just dice the tofu and cook it with a pinch of salt and no oil on a small non stick pan, pressing the tofu into the pan with the underside of a spatula in order to squeeze out the water.

2. In a separate larger pan or wok, Sauté zucchini, onion, mushroom, and bell pepper, in a large pan or wok with a pinch of salt and NO OIL! Just allow them to sweat on medium-high heat. (you can rotate between tending to the vegetables and the tofu)

3. Once most of the water is evaporated from your veggies and tofu (as long as 15 minutes) add the garlic to the veggies along with a little peanut oil.

4. Once the garlic is aromatic, maybe 3 minutes, add cooked rice and tofu to the large pan of vegtables. Mix and turn off flame

5. In a microwaveable container add all the sauce and nook for about 30 seconds so that the peanut butter is soft enough

6. Whip the sauce until all of the ingredients are blended together and pour about half of the sauce over you tofu veggie mix.

7. Stir and top with chopped green onions, crushed peanuts and extra crushed red pepper (if you like it spicy). Serve!

Recipe notes: This recipe keeps well. Also it is very important to dehydrate the veggies and tofu in the beginning to avoid it coming out soupy. The rice also really helps with this so if you add more rice it could help if you made a mistake! This recipe I knew would be tough to explain, who sautés with out oil? But I just found it to work really well!