Tofu Lettuce Wraps
Vegan Tofu Lettuce Wraps are high-protein & budget-friendly. Ready in 15 minutes. A healthy weeknight family dinner. Oil-free option. No chopping is required.
Servings: 3 people
Calories: 425kcal
Ingredients
- 14 ounces extra-firm tofu pressed, cut into ¾-inch cubes
- 1 tablespoon plus 1 teaspoon cornstarch divided
- ¼ cup tamari or soy sauce
- 2 tablespoons hoisin sauce vegan
- 1 teaspoon sriracha
- 1 teaspoon maple syrup
- 1 tablespoon neutral flavored cooking oil or vegetable broth
- 6 green onions chopped
- ¾- inch ginger
- 1 small garlic clove
- 1 cup cashews or to taste (optional)
- 1 head iceberg lettuce leaves or romaine, separated
- Sesame seeds for garnish (optional)
Instructions
- Prepare tofu: Transfer the tofu to a large bowl. Toss with 1 tablespoon cornstarch until evenly coated.
- 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.
- 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.
- Cook aromatics: Add the scallions and cook one minute more. Grate the garlic and ginger into the skillet and cook for another 30 seconds.
- 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.
- For serving: Divide between lettuce leaves as desired.
Video
Notes
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.
Nutrition
Calories: 425kcal | Carbohydrates: 31g | Protein: 21g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 1mg | Sodium: 680mg | Potassium: 841mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1043IU | Vitamin C: 14mg | Calcium: 122mg | Iron: 6mg