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Three Cashew Tofu Lettuce Wraps in a white bowl.

Cashew Tofu Lettuce Wraps

  • Author: Nisha Melvani
  • Total Time: 20 minutes
  • Yield: Serves 3 1x


Vegan Cashew Tofu Lettuce Wraps are high-protein & budget-friendly. Ready in 15-minutes. A healthy weeknight family dinner. Oil-free option. No chopping required.


Units Scale
  • 1 (14-ounce) packet extra-firm tofu, pressed, cut into 3/4-inch cubes
  • 1 tablespoon cornstarch, plus 1 teaspoon for sauce
  • 1/4 cup tamari or soy sauce
  • 2 tablespoons vegan hoisin sauce
  • 1 teaspoon sriracha
  • 1 teaspoon maple syrup
  • 1 tablespoon neutral cooking oil or vegetable broth
  • 6 green onions, chopped
  • 3/4-inch piece ginger
  • 1 small garlic clove
  • 1 cup cashews or to taste
  • 1 head iceberg or romaine lettuce, leaves separated
  • Sesame seeds for garnish (optional)


  1. Prepare tofu: Transfer the tofu to a large bowl. Toss with 1 tablespoon cornstarch until evenly coated.
  2. Make sauce: In a medium bowl, mix the tamari, hoisin sauce, sriracha, maple syrup, 1 teaspoon cornstarch, and 2 tablespoons water. Stir well to combine.
  3. Cook tofu: Heat the oil in a large nonstick skillet over medium-high heat. Cook the tofu for about 5 minutes, or until golden brown, stirring regularly.
  4. Cook aromatics: Add the scallions and cook one minute more. Grate the garlic and ginger into the skillet and cook for another 30 seconds.
  5. Combine: Add the cashews and cook for 1 minute, stirring constantly. Add the sauce plus 2 tablespoons water. Mix to combine. Cook for about 3 minutes, or until thickened enough to coat the tofu.
  6. For serving: Divide between lettuce leaves as desired.


For oil-free: Bake the coated tofu on a large baking sheet in a single layer at 425ºF for 15 minutes. Add to the skillet with the cashews.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Vegan

Keywords: vegetarian lettuce wraps, vegan lettuce wraps, tofu recipes, easy vegan recipe, kid-friendly vegan