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These Tofu Lettuce Wraps are crunchy, flavorful, and are jam-packed with delicious goodness in each bite! They are super simple to make and would be great as low-carb appetizers or snacks. This meatless recipe uses tofu crumbles coated in a savory sauce, tossed with peanuts, bell pepper, and chestnuts, then nestled in crisp lettuce leaves for a yummy mix of flavors and textures.

completed Tofu Lettuce Wraps with Peanut Sauce on platter
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The Best Vegan Lettuce Wraps

Lettuce wraps are easy to make and are also considered a mobile dish, which is why they are so popular for parties, potlucks, and picnics. Making a vegan version is pretty easy by swapping the meat with tofu (check out this guide to tofu). This makes it a lighter, budget-friendly, and low-calorie version. They are also tummy-friendly because they are easier to digest.

This Tofu Lettuce Wraps recipe is quite versatile. If you like things a bit spicier, you can add some sriracha! If you want it ‘meatier’ and more substantial, you can also add some mushrooms to the mix. Serve these with our Peanut Sauce, Japanese Carrot-Ginger Salad Dressing, Chili Cashew Sauce, or any of your favorite spring roll dips.

Ingredients Needed

ingredients for Tofu Lettuce Wraps on a white surface

How to make the Tofu Lettuce Wraps

process shot showing noodles in strainer
process shot showing stirring sauce in bowl

Step 1: Cook the vermicelli noodles according to packet instructions. Run them under cold water in a colander and set aside.

Step 2: In a small bowl, mix the peanut butter, water, lime, soy sauce, sesame oil (if using), rice vinegar, sriracha or chili flakes (if using), sugar or other sweetener, ginger, and garlic.

process shot showing adding sauce to pan
process shot showing forming lettuce wraps

Step 3: Cook until all or most sides of the tofu cubes are golden. Then, add the peanut sauce to the pan. Cook until the tofu is fully covered with the sticky sauce.

Step 4: Divide the noodles evenly on top of the lettuce leaves. Make sure you do not overfill. Drizzle one tablespoon of dressing over the noodles, and top with the tofu – evenly distributing. 

Tips in Making Tofu Lettuce Wraps

  •  Make sure to press and drain your tofu before crumbling them. This Guide to Tofu Pressing will show you everything you need to know.
  • Use quality and fresh lettuce for the best results! The leaves should be crisp and bright-looking, and the cut end should be clean and green. They will hold their shape better and will be less likely to create a mess.
  • In case your lettuce leaves have wilted, an ice bath will work wonders in making them crisp again. Place the leaves in a bowl with water and ice and keep them there for about 20 minutes.
  • If you have a nut allergy, you can simply omit the peanuts or use pumpkin or sunflower seeds instead.
  • Place the filling in the lettuce right before serving them to prevent the leaves from being soggy. Or you can serve them separately and let your guests scoop the filling themselves.

Frequently Asked Questions about Tofu Lettuce Wraps

How do I keep the lettuce fresh and crisp in the fridge? 

The best way to keep them fresh longer is to wrap them in moist paper towels and keep them in the crisper drawer of your fridge.

What is a good substitute for hoisin sauce?

You can use dark soy sauce instead. It is a sweeter and thicker version of regular soy sauce.

Are lettuce wraps healthy?

Absolutely! This recipe is more so because we used tofu which is an excellent source of protein. Lettuce is loaded with antioxidants and vitamins too. This is a great dish for those looking to watch their calorie intake.

completed Tofu Lettuce Wraps with Peanut Sauce on platter

Serving Suggestions

  • If you want to make this into an all-in-one meal, you can add rice (like this fried brown rice, Mediterranean couscous, or lemon-garlic quinoa. It is the perfect weekday lunch or dinner that you can make in a pinch.
  • You can also use the tofu filling to make sandwiches (like in this tofu pesto sandwich), wraps (like in this cauliflower veggie wrap), or as toppings to your Buddha bowls.
  • Garnish the Tofu Lettuce Wraps with thinly sliced veggies like carrots, daikon, green onions, or cilantro. You can also sprinkle them with sesame seeds. To add some zest, you can add a squeeze of lemon juice before serving.

Storage Notes

Once the Tofu Lettuce Wraps have been assembled, they should be consumed as soon as possible to keep the lettuce crisp. In case of leftovers, you can store the filling and lettuce separately in an airtight container in the fridge for about 3 days. You can re-heat the tofu filling in the microwave or over the stovetop. Just assemble the lettuce wraps when you are ready to eat.

completed Tofu Lettuce Wraps with Peanut Sauce in storage container

Tofu Lettuce Wraps with Peanut Sauce

5 from 46 votes
Prep: 2 hours 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 8 to 10 small wraps
These Tofu Lettuce Wraps are crunchy, flavorful, and are jam-packed with delicious goodness in each bite! They are super simple to make and would be great as low-carb appetizers or snacks. This meatless recipe uses tofu crumbles coated in a savory sauce, tossed with peanuts, bell pepper, and chestnuts, then nestled in crisp lettuce leaves for a yummy mix of flavors and textures.

Ingredients 

  • 2 cups of cooked vermicelli noodles
  • ½ cup of crunchy or creamy peanut butter
  • cup of warm water
  • 1 lime, divided
  • ¼ cup of soy sauce
  • 2 tablespoons of sesame oil (optional)
  • 2 tablespoons of rice vinegar
  • 1-2 tablespoons of sriracha or chili flakes (optional)
  • 1 tablespoon of sugar or sweetener of choice
  • 1 tablespoon of ginger, minced
  • 4 garlic cloves, minced
  • 3 tablespoons of high heat oil
  • 1 (16-ounce) block of super firm tofu, dried and cubed
  • 1 head of butter lettuce, washed and dried
  • ½ cup cilantro, chopped, for garnish (optional)
  • cup chopped peanuts, for garnish (optional)
  • Sesame seeds, for garnish (optional)
  • Sriracha, for garnish (optional)
  • Lime, for garnish

Instructions 

  • Cook the vermicelli noodles according to packet instructions. Run them under cold water in a colander and set aside.
  • In a small bowl, mix the peanut butter, water, juice of 1/2 a lime (save the other half for serving), soy sauce, sesame oil (if using), rice vinegar, sriracha or chili flakes (if using), sugar or other sweetener, ginger, and garlic. Mix well until all ingredients are fully combined and creamy. Set aside.
  • Heat a large pan over high heat, add the oil, spread the oil all over the bottom of the pan and add the tofu. Cook until all or most sides of the tofu cubes are golden.
  • Add half of the sauce to the pan with the tofu, mix well, lower the heat to a medium-low, and cook until the sauce becomes sticky. Continue to cook and occasionally gently mix to prevent burning. Cook until the tofu is fully covered with the sticky sauce and some of the sauce is slightly browning and looking crispy. Remove from the heat and set aside.
  • Place 8 to 10 lettuce leaves on 1 or 2 platters or baking sheets. Place another lettuce leaf on top of each lettuce leaf. This will make a crunchier and more sturdy wrap.
  • Divide the noodles evenly on top of the lettuce leaves. Make sure you do not overfill. Drizzle one tablespoon of dressing over the noodles, and top with the tofu – evenly distributing.
  • Optionally, top with cilantro, chopped peanuts, and drizzle any remaining dressing.
  • Serve immediately with small wedges of lime.

Notes

  •  Make sure to press and drain your tofu before crumbling them. This Guide to Tofu Pressing will show you everything you need to know.
  • Use quality and fresh lettuce for the best results! The leaves should be crisp and bright-looking, and the cut end should be clean and green. They will hold their shape better and will be less likely to create a mess.
  • In case your lettuce leaves have wilted, an ice bath will work wonders in making them crisp again. Place the leaves in a bowl with water and ice and keep them there for about 20 minutes.

Nutrition

Calories: 492kcalCarbohydrates: 59gProtein: 13gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gSodium: 603mgPotassium: 214mgFiber: 3gSugar: 4gVitamin A: 378IUVitamin C: 3mgCalcium: 110mgIron: 2mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Terrence Paschal
Course: Dinner
Cuisine: Asian
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Terrence Paschal

Plant based food, micro brews, punk rock, and running are what I am about.

More about Terrence Paschal
5 from 46 votes (45 ratings without comment)

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