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Dishes of grated carrot, tofu vegetable filling, sauce and lettuce leaves.

Vegan Tofu Lettuce Wraps

Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 as a main dish

Ingredients

  • 1 inch ginger
  • 4 green onions
  • 1/2 cup cilantro
  • 1 cup cabbage (red or green)
  • 2 lbs firm tofu
  • 2 tsp salt
  • 2 tbsp cornstarch
  • 1 can sliced water chestnuts
  • 4 tbsp olive oil
  • 1 head butter lettuce
  • 1 cup carrot, grated (double if you can't find daikon)
  • 1 cup daikon, grated
  • 4 heads butter leaf lettuce (40 leaves) (or large leaf lettuce)
  • 1/2 cup rice wine vinegar
  • 4 tbsp sugar
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1-2 tsp Sriracha

Instructions

  1. To make the sauce I like to add the ingredients to a pint sized mason jar but a small bowl works as well. Add the 1/2 cup rice wine vinegar, 4 tbsp sugar, 2 tbsp lime juice, 2 tbsp fish sauce and either 1 or 2 tsp of Sriracha depending on how spicy you like it. If you're using the mason jar just put the lid on and shake it up and set aside. If you have a squirt bottle to serve this in, it makes adding it to each lettuce wrap a snap, otherwise spooning it over the wraps works great.

  2. Grate the daikon and carrot separately and set aside. Wash lettuce and separate leaves and set aside.

    Dishes of grated carrot, tofu vegetable filling, sauce and lettuce leaves.

  3. To prepare the tofu and vegetable filling a food processor makes it quick and easy but this can also be made by hand, it just takes a little more time.

  4. If using a food processor: Add the ingredients in stages so there's a bit of texture to each. You don't want to end up with a paste or puree. First add the 1 inch of fresh ginger, 4 green onions, 1/2 cup cilantro and pulse a few times to break the ginger and onions down into a smaller size, about 1/4 inch pieces. Then add the cabbage and pulse a few times until the cabbage roughly the size of peas. Add the tofu, 2 tsp salt, 2 tbsp cornstarch and can of sliced water chestnuts and pulse until combined.

  5. If you are preparing the ingredients by hand: grate the ginger, finely dice the green onions, cilantro, cabbage and water chestnuts and add to a large bowl. Add the salt, cornstarch and tofu. Mix all ingredients together breaking up the tofu as you mix it in so it's closer to the texture you'd get if using a food processor.

    Hand chopped tofu, herbs and vegetables in a bowl.

  6. Heat a nonstick skillet on high and add 2 tbsp of oil, then add half of the tofu mixture. It's hard to burn tofu so if you let it set until a good crust is formed, then stir, you'll get clumps of golden crusted tofu filling. Set aside and repeat this with the remaining 2 tbsp of oil and remaining tofu and vegetable mixture.

    Sautéing the tofu vegetable mixture in skillet until golden.

  7. Serve tofu vegetable mixture with grated carrot, daikon and sauce. To make each wrap grab a lettuce leaf, add a pinch of the carrot and daikon. Add a spoonful of the tofu vegetable mixture and top with a little of the sauce. For an extra spicy kick and color add a little more Sriracha and enjoy.