Vegan Mushroom Tofu Lettuce Wraps

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!

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.

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:

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.

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

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