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–+ servings
vegan lettuce wraps with beefy crumbles

Tofu Lettuce Wraps

One of my favorite healthy dinner recipes. It's high in protein, full of flavor, and perfect for when you're craving something easy and fresh.
4.8 from 4 votes
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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 5 servings
Author: Sarah Sullivan

Ingredients

  • 1 (14-16 oz) block firm or extra-firm tofu
  • 2 tablespoons neutral vegetable oil
  • 1 small white onion diced
  • 2 sliced green onions white and green parts separated
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 (8 oz) can water chestnuts drained and diced
  • 2 tablespoons soy sauce
  • 1/4 cup vegan oyster or sub hoisin sauce if you can't find it
  • 1 tablespoon sambal chili paste optional
  • 1 head iceberg, butter, or romaine lettuce leaves separated, cleaned and patted or spun dry

Ideas for Toppings

  • shredded carrots
  • chopped roasted cashews or peanuts
  • fresh cilantro or scallions
  • crispy rice noodles
  • toasted slivered almonds

Instructions

Press the Tofu (optional but recommended)

  • If you can think ahead, I recommend pressing your tofu for about 15 minutes to help it brown faster and more evenly. You can use a tofu press, or simply wrap your block of tofu in a clean, lint-free kitchen towel and gently weigh it down with a heavy plate or small cutting board.

Brown the Tofu

  • Heat 1 tablespoon vegetable oil in a nonstick skillet or wok over medium-high heat. Crumble in the tofu and stir fry until golden brown (this can take anywhere between 5-10 minutes). It will brown faster if you pressed it ahead of time.
    Exact time will also vary depending on your stove/pan, so just keep an eye on it and stir it regularly until it browns and begins to crisp slightly.
    This step will improve the texture so the filling isn't mushy.
  • Once the tofu is browned to your preference, turn off the heat and transfer it into a bowl. Set aside.

Cook the Lettuce Wrap Filling

  • In the same pan/wok, heat 1 tablespoon vegetable oil over medium-high heat. Once oil is hot, add in the chili paste (careful: it may splatter a bit), diced onion, and white parts of the scallions. Stir fry for 2-3 minutes, or until onion is translucent. (This will go fast if using a thinner pan or carbon steel wok; it may take extra time if using a heavier pan.)
  • Add garlic and ginger and stir fry for another 1-2 minutes, until very fragrant.
  • Add back in the browned tofu, along with the diced water chestnuts, soy sauce, and vegan oyster sauce (or hoisin). Stir-fry for a few more minutes to distribute the flavor and to heat through. The sugars in the sauce may begin to caramelize slightly (this is good), but keep an eye on it and reduce the heat as needed so they don't burn.
  • Add in the green parts of the green onion and stir fry for 1 more minute to distribute.

Serve

  • To serve, scoop filling into lettuce leaves, top with your favorite garnishes, and enjoy!

Notes

Vegan oyster sauce: Check your local Asian market, as most of them carry a mushroom-based vegan oyster sauce alternative! This is a pantry staple for me. If you can't find it, you can use hoisin sauce (which is sweeter) or a stir fry sauce of choice. In a pinch, even teriyaki sauce can be used, though the flavor profile will be very different.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.