Tofu Lettuce Wraps (Vegan and Gluten Free)

/in /by

Makes 3-4 servings

These tofu lettuce wraps combine classic Chinese flavors such as garlic and green onions to create a delectable dish. The sauce for this dish is one of my favorites because it is savory with a hint of sweetness from the hoisin sauce and rice vinegar. The tofu soaks up all of the flavors from the sauce and creates a hearty filling for the lettuce cups. Friendly City has a great variety of lettuce to choose from and I decided to use a head of super fresh, locally grown romaine lettuce for this recipe. They do a great job of holding the tofu filling and provide a refreshing taste and crunch to the dish. These tofu lettuce wraps are so flavorful and will satisfy vegans and non-vegans alike.

 

Sauce Ingredients:

2 tbsp. Bragg’s liquid aminos

2 tbsp. Hoisin Sauce

1 tbsp. Rice Vinegar

Other Ingredients:

1 tsp. Coconut Oil

12 oz. firm tofu

8 oz. baby bella mushrooms, chopped

1/2 cup green onions, sliced (plus ¼ cup for garnish)

8 oz. water chestnuts, sliced

1 clove garlic, minced

1 head lettuce, washed and separated into leaves

Directions:

  1. Prepare sauce by mixing all sauce ingredients in a small bowl until well combined. Set aside.
  2. On a clean surface, lay out a hand towel and put tofu on top of the towel. Get another hand towel and lay it over the tofu so the tofu is covered. Next, press down on the tofu so the excess water from the tofu comes out. Do this until the tofu is fairly dry and little water remains.
  3. Heat a large saucepan over medium-high heat and add in 1 teaspoon of coconut oil. When the pan is hot crumble the tofu into the pot and sauté for 5 minutes. Next, add in chopped mushrooms and sliced green onions. Sauté for 5 minutes, until mushrooms and green onions are tender. Next, add in sliced water chestnuts, minced garlic, and sauce mixture. Sauté for two minutes.
  4. Assemble tofu lettuce wraps by filling each lettuce leaf with 1/3 cup of tofu mixture. Garnish with sliced green onion and enjoy!

 

By Tiffany Wu / Guest Blogger

Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.