Vegan Lettuce WrapsOur recipe for vegan lettuce wraps tastes better than you’ll find in any upscale Asian restaurant, and using crumbled tofu keeps the wraps light and heart-healthy!
Our lettuce wraps use high-protein or extra-firm tofu to create a wonderfully spiced crumble that holds up to even the most discriminating tastes. We crumble the tofu into tiny pieces and saute with garlic, basil and ginger with soy sauce, coconut aminos, and rice vinegar.
Dorot Frozen Herb Cubes Make Cooking a Snap!
We love to use Dorot Gardens Frozen Herb cubes when cooking. The Dorot Gardens brand uses fresh herbs and freezes them in individual squares that you can take out of the freezer and drop into your recipes as needed. Dorot Gardens pre-portions garlic, onions and herbs so you can eliminate chopping and measuring, and you never have to throw out unused herbs again.
We use Dorot Gardens Basil, Ginger and Garlic for our lettuce wrap recipe and add in a touch of hoisin sauce for a touch of sweetness. Water chestnuts cut into small pieces give the filling a great crunch, and use the soft leaves of butter lettuce to make rolling easy. After cleaning and drying the lettuce leaves, add 2-3 tablespoons of the tofu stir fry to the middle of the lettuce and top with crushed peanuts, fresh scallions and shredded carrots for some freshness. Note: If you are using extra firm tofu, squeeze as much water out of the block as possible; it may need a longer cooking time than the high-protein tofu.
Other Vegan Asian Food Recipes
- Vegan Pad Thai Noodle Salad
- Vegan Thai Lettuce Cups with Peanut Sauce
- Thai Green Papaya Salad
- Thai Coconut Soup
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This post is sponsored by Dorot Gardens. All opinions are our own. Thank you for supporting the brands that keep the “May I have That Recipe” sisters cooking!
Our recipe for vegan lettuce wraps tastes better than you’ll find in any upscale Asian restaurant, and using crumbled tofu keeps the wraps light and heart-healthy!
- 8oz extra firm high protein tofu
- 2 tbsp neutral flavor oil (such as avocado or grapeseed)
- 3 cubes Dorot Gardens Ginger
- 2 cubes Dorot Gardens Basil
- 2 cube Dorot Gardens Garlic
- 6 scallions, green and white parts, sliced (save 2 for garnish)
- 3 tbsp vegetarian hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp coconut aminos ( see Note 1)
- 1 tbsp rice vinegar
- 1–8oz can sliced water chestnuts, diced
- Sriracha or your favorite hot sauce, to taste (optional, here we used green dragon sauce)
- 1/3 cup salted peanuts, chopped
- 1 head of lettuce ( we used butter lettuce ), leaves separated and thoroughly washed and dried
- 1/2 cup shredded carrots for garnish (optional)
- Place the tofu in the food processor and pulse a few times, until chopped very small. Set aside
- Heat the oil in a large nonstick skillet over medium-high heat. Add the ginger, basil, garlic and scallions and cook for about 30 seconds, stirring constantly. Add the tofu and cook for another 4-5 minutes, stirring often
- Add the hoisin sauce, soy sauce, coconut aminos, rice vinegar, water chestnuts, and hot sauce (if using) and continue cooking for about 4 minutes, stirring often
- Spoon over the lettuce leaves and sprinkle with chopped peanuts, reserved scallions, and shredded carrots (if using)
- If coconut aminos are not available, use an additional tablespoon of soy sauce instead
- Serving Size: 1 wrap
- Calories: 136
- Sugar: 2.9
- Sodium: 235.5
- Fat: 8.5
- Saturated Fat: 0.9
- Unsaturated Fat: 5.3
- Trans Fat: 0
- Carbohydrates: 9.2
- Fiber: 1.5
- Protein: 6.8
- Cholesterol: 0