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    Home » Recipes » Recipes

    July 15, 2020 52 Comments

    Vegan Mushroom Tofu Lettuce Wraps

    5.2K shares
    Jump to Recipe

    Sweet-tangy tofu, juicy mushrooms, crisp lettuce, addictively delicious, these Vegan Mushroom Tofu Lettuce Wraps are a new favourite in my house! They're quick and easy to make, and the filling can be made ahead of time for easy meal prep... but you'll have to have very good discipline to not eat it all immediately. You have been warned!

    Vegan Mushroom Tofu Lettuce Wraps! These lettuce wraps are easy and quick to make and are incredibly delicious. Perfect for an appetizer or light meal. Meal prep friendly! #itdoesnttastelikechicken #veganrecipes #tofu

    I've been making my lentil lettuce wraps recipe from my cookbook (page 60) pretty regularly for years. To me, the umami flavours and the crunch of lettuce make for the perfect light meal. But when I ran out of lentils the other day, I decided to put the mushrooms and tofu I had in my fridge to use. Oh boy am I glad I did because these are seriously amazing.

    Vegan Mushroom Tofu Lettuce Wraps! These lettuce wraps are easy and quick to make and are incredibly delicious. Perfect for an appetizer or light meal. Meal prep friendly! #itdoesnttastelikechicken #veganrecipes #tofu

    The tofu is a tender and the mushrooms are juicy deliciousness, but the key to making these vegan mushroom tofu lettuce wraps is all in the sauce.

    The sauce is the perfect combo of sweet, salty, tangy and spicy, with the tiniest hint of creamy peanut butter deliciousness. (Doesn't peanut butter always make things better)?

    To Make Vegan Mushroom Tofu Lettuce Wraps:

    Mix up the simple sauce. Peanut butter is key!

    To prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.

    Make the sauce: Add all of the sauce ingredients to a small bowl and whisk to combine. Set aside.

    Sauté the onions, garlic, and ginger.

    Prepare the filling: In a large skillet or non-stick pan heat the oil over medium-high heat. Add the onion, ginger, and garlic. Sauté for about 5 minutes until the onions turn translucent and begin to brown.

    Brown the tofu.

    Reduce the heat to medium and use your hands to crumble the tofu into the pan. Cook for about 5 minutes until the tofu begins to brown. Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown.

    Add the mushrooms and continue to cook until the mushrooms are cooked through and darker in colour, about 5 minutes. Add all of the sauce to the tofu and mushrooms and stir to mix in. Remove from heat.

    Add the sauce and heat through.

    Assemble the lettuce wraps: Spoon a couple of tablespoons of the tofu filling into each lettuce leaf, and then garnishing with any toppings as desired.

    Vegan Mushroom Tofu Lettuce Wraps! These lettuce wraps are easy and quick to make and are incredibly delicious. Perfect for an appetizer or light meal. Meal prep friendly! #itdoesnttastelikechicken #veganrecipes #tofu

    Vegan Mushroom Tofu Lettuce wraps make for a beautiful appetizer or light meal. I love to pair these with baked spring rolls.

    Bon appetegan!

    Sam Turnbull.

    Print Recipe
    4.95 from 20 votes

    Vegan Mushroom Tofu Lettuce Wraps

    These lettuce wraps are easy and quick to make and are incredibly delicious. Perfect for an appetizer or light meal. Meal prep friendly!
    Lightly adapted from Well Plated and Joy Food Sunshine
    Prep Time30 mins
    Cook Time10 mins
    Total Time40 mins
    Course : AppetizerMain CourseSalad
    Cuisine : Chinese
    Servings: 4
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the Sauce:

    • 3 tablespoons soy sauce (gluten-free if preferred)
    • 3 tablespoons hoisin (gluten-free if preferred)
    • 2 tablespoons rice vinegar
    • 1 tablespoon peanut butter
    • 2 teaspoons Sriracha (optional for spice)
    • 1 teaspoon sesame oil

    For the Mushroom Tofu Filling:

    • 1 tablespoon light oil (such as canola or vegetable)
    • 1 yellow onion, chopped
    • 1 inch fresh ginger, minced
    • 3 cloves garlic, minced or pressed
    • 1 350g block extra-firm or firm tofu, drained and pressed (see step 1)
    • 8 oz button or cremini mushrooms, chopped

    To serve:

    • 1 head romaine or butter lettuce, leaves seperated
    • grated carrots, sesame seeds, chopped green onions, chopped peanuts, crushed red pepper flakes, or more Sriracha (optional for topping)
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    Instructions

    • To prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful. 
    • Make the sauce: Add all of the sauce ingredients to a small bowl and whisk to combine. Set aside.
    • Prepare the filling: In a large skillet or non-stick pan heat the oil over medium-high heat. Add the onion, ginger, and garlic. Sauté for about 5 minutes until the onions turn translucent and begin to brown.
    • Reduce the heat to medium and use your hands to crumble the tofu into the pan. Cook for about 5 minutes until the tofu begins to brown. Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown. Add the mushrooms and continue to cook until the mushrooms are cooked through and darker in colour, about 5 minutes. Add all of the sauce to the tofu and mushrooms and stir to mix in. Remove from heat.
    • Assemble the lettuce wraps: Spoon a couple of tablespoons of the tofu filling into each lettuce leaf, and then garnishing with any toppings as desired.

    Notes

    Oil-free: to make oil-free omit the sesame oil in the sauce. Use a good non-stick pan and use water or vegetable broth instead of the light oil to sauté the onions, ginger, and garlic. 
    Peanut Butter: sub another nut or seed butter if preferred. 
    Meal prep/ make ahead: prepared and cooled tofu mixture can be stored in an air-tight container in the fridge for 2 -4 days. Assemble the lettuce wraps just before serving.

    Nutrition

    Serving: 1serving (recipe makes 4 servings) | Calories: 227kcal | Carbohydrates: 20g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 992mg | Potassium: 750mg | Fiber: 6g | Sugar: 8g | Vitamin A: 13705IU | Vitamin C: 9mg | Calcium: 187mg | Iron: 3mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
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    Reader Interactions

    Comments

    1. Abigail says

      August 30, 2022 at 6:00 pm

      5 stars
      This was SO delicious! Thanks for a detailed and easy to follow recipe. This one’s going in the regular dinner rotation!

      Reply
      • Sam Turnbull says

        September 02, 2022 at 3:51 pm

        Yay! So happy you enjoyed it!!

        Reply
    2. Valerie V. Kurtz says

      November 07, 2021 at 5:01 pm

      5 stars
      This looks amazing! I'm planning to prep this a day ahead then take to a potluck. What is the best way reheat the filling? Or is it just as good served cold?? Thanks!!

      Reply
      • Sam Turnbull says

        November 11, 2021 at 9:13 am

        It's delicious served cold, but you could also reheat it in a pan over medium-low heat, or in the microwave. Enjoy!

        Reply
    3. Jenny says

      May 09, 2021 at 7:19 pm

      5 stars
      You are amazing. My husband said this is one of the best things I've ever made - and we're talking over 21 years here! So yummy, great texture - this will be in the regular rotation for sure!

      Reply
      • Sam Turnbull says

        May 13, 2021 at 10:00 am

        Aww that's wodnerful! Thank you Jenny!

        Reply
    4. Shannon says

      February 28, 2021 at 1:27 pm

      5 stars
      I keep making your recipes, expecting there to be maybe ONE I don't really like, but dear god woman all of your recipes are spectacular! I didn't have mushrooms so used some extra tofu and the results were still amazing. And this one has THE perfect sauce - sometimes with recipes the sauces don't taste quite right or there's too much of one thing but this is spot on, restaurant tastiness! Thanks for all the work you put in to create these easy and delicious recipes, Sam!

      Reply
      • Sam Turnbull says

        March 04, 2021 at 11:39 am

        Hahahaha! Thank you so much, Shannon 🙂

        Reply
    5. Courtney R says

      February 25, 2021 at 8:33 pm

      5 stars
      Delicious and easy. Im about to go make it for the 2nd time!

      Reply
      • Sam Turnbull says

        February 26, 2021 at 9:54 am

        Wonderful! Enjoy 🙂

        Reply
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