Description
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!
Ingredients
Scale
- 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)
Instructions
- 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)
Notes
- If coconut aminos are not available, use an additional tablespoon of soy sauce instead
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: appetizer
- Method: stove top
- Cuisine: Vegan / Asian
Nutrition
- 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