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5 from 1 vote

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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Prep: 15 mins
Cook: 15 mins
Total: 30 mins
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

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