🥬 Vegan Tofu Lettuce Wraps
🍽️ Ingredients:
For the Filling:
- 14 oz (400g) firm or extra-firm tofu, pressed and crumbled
- 1 tbsp sesame oil (or any neutral oil)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 1 cup shredded carrots
- 1 cup diced mushrooms (optional, adds umami)
- 2 green onions, sliced
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp hoisin sauce (check vegan label) or maple syrup
- 1 tbsp rice vinegar or lime juice
- ½ tsp chili flakes or sriracha (optional for heat)
- Salt and pepper to taste
For Serving:
- 1 head butter lettuce, Bibb, or iceberg lettuce leaves, washed and separated
- Fresh cilantro, chopped (optional)
- Toasted sesame seeds (optional)
- Lime wedges
🔪 Instructions:
1. Prepare the tofu
- Press tofu for at least 15 minutes to remove excess water.
- Crumble tofu into small pieces resembling ground meat.
2. Cook the filling
- Heat sesame oil in a large skillet over medium heat.
- Add chopped onion and sauté for 3–4 minutes until soft.
- Stir in garlic and ginger; cook 1 minute until fragrant.
- Add crumbled tofu and cook, stirring frequently, for 5–7 minutes until lightly browned.
3. Add veggies and sauce
- Stir in shredded carrots, mushrooms, and green onions; cook another 3–4 minutes until veggies soften.
- Add soy sauce, hoisin (or maple syrup), rice vinegar, and chili flakes if using.
- Mix well and cook for 2–3 minutes to let flavors meld.
- Season with salt and pepper to taste.
4. Assemble wraps
- Spoon the tofu mixture into individual lettuce leaves.
- Garnish with chopped cilantro and toasted sesame seeds if desired.
- Serve with lime wedges on the side for squeezing over.
🌟 Tips:
- For extra crunch, add chopped water chestnuts or diced bell peppers.
- Substitute tempeh for tofu if you prefer a nuttier flavor.
- Serve with steamed rice or quinoa for a more filling meal.