Vegan Peanut Tofu Lettuce Wraps
by: claire cary
These vegan lettuce wraps are filled with crisp peanut tofu and are so easy to make. All you need is a few simple, pantry staple ingredients and less than 30 minutes for a quick dinner!
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4
Ingredients
- 1 16 ounce block extra firm tofu
- 1 tablespoon olive oil
- ¼ cup chopped green onion
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- ½ cup raw cashews
- 3/4-1 cup peanut sauce click for recipe
- Butter or romaine lettuce to serve
Instructions
- Remove the tofu from the package and wrap in a dish towel.
- Squeeze as much liquid out as you can. I usually just use my hands, but you can press it with a tofu press or use a heavy object such as a filled tea kettle.
- Cut into small cubes.
- Add to a large skillet with the olive oil and heat over medium/low heat.
- Use the back of a fork to mash some of the cubes so it looks a bit more like a scrambled egg texture. I keep some in cubes, and mash some. Anything works here!
- Cook over medium/low heat for about 5 minutes or until the tofu starts to brown.
- Add in the green onion, ginger, garlic and cashews.
- Saute for a few more minutes.
- Add in 3/4 cup of the peanut sauce and mix to combine. Taste and adjust flavors as desired.
- I usually like to add more peanut sauce so it's super flavorful, but you can also save some for drizzling on top of the wraps.
- Clean your lettuce leaves and scoop the tofu into the leaf. Drizzle with extra peanut sauce or top with crushed peanuts, red pepper flakes, cilantro and more scallions and enjoy!
- You can serve on top of some white rice or even use my peanut noodles as the base!
Notes
I prefer using butter lettuce, but romaine or green leaf lettuce will also work!
You can sub the cashews in the filling for peanuts if you prefer.
Serving: 2wraps / Calories: 325kcal / Carbohydrates: 18g / Protein: 17g / Fat: 16g / Fiber: 2g / Sugar: 7g
