Author: With sweet-tangy tofu, juicy mushrooms, and crisp lettuce, these vegan 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. They're perfect as a light dinner, appetizer, or lunch, and they come together in about 30 minutes!
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. It's 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)?
Why These Vegan Lettuce Wraps Work
- Big flavor: The sweet, savory, tangy sauce adds so much flavor to the tofu and mushrooms, making them crave-worthy.
- Light but satisfying: While the filling is protein-packed and hearty, serving it on a lettuce base makes this a light dinner.
- Great for meal prep: Make the filling ahead and assemble just before serving.
Ingredients for Vegan Lettuce Wraps
For the Sauce
- Soy sauce: Use tamari for a gluten-free option.
- Hoisin sauce: Sweet, savory, and one of the secrets to making Asian-inspired recipes taste like your takeout faves.
- Rice vinegar: To balance the sweetness and saltiness in the sauce.
- Peanut butter: This makes the sauce rich and creamy.
- Sriracha (optional): Add more or less depending on your heart preference.
- Sesame oil: Toasted sesame oil adds a nutty flavor.
For the Filling
- Extra-firm or firm tofu: Pressing it first helps it brown better and absorb more flavor from the sauce.
- Mushrooms: Button or cremini mushrooms both work.
- Yellow onion, garlic, and fresh ginger: These infuse savory flavor into the filling.
- Neutral oil: Like avocado or grapeseed oil.
To Serve
- Lettuce: Butter lettuce is more tender, while romaine will give your wraps a crunchy-crisp exterior.
- Optional toppings: Grated carrots, chopped green onions, sesame seeds, chopped peanuts, crushed red pepper flakes, or extra Sriracha.
How to Make Vegan Lettuce Wraps With Mushrooms and Tofu
- Make the Sauce: In a small bowl, whisk together the soy sauce, hoisin, rice vinegar, peanut butter, Sriracha, and sesame oil.
- Cook the Aromatics: Heat the oil in a large skillet over medium-high heat. Sauté the onion, garlic, and ginger until softened and fragrant.
- Brown the Tofu: Crumble the tofu directly into the skillet. Let it cook for a few minutes without stirring too often so it develops some golden-brown edges.
- Add the Mushrooms: Stir in the chopped mushrooms and continue cooking until they've released their moisture and become nicely browned. Pour in the sauce and stir until everything is evenly coated. Cook for another minute or two until the sauce thickens slightly. Spoon the filling into lettuce leaves and top with your favorite garnishes before serving.
Tips and Variations
- Don't skip pressing the tofu: Removing excess moisture helps the tofu brown better and absorb more flavor. It's so worth it!
- Let the tofu brown: Resist the urge to stir! Giving the tofu time to sit against the pan creates the best texture.
- Swap the peanut butter: Almond butter, cashew butter, or sunflower seed butter all work if you have an allergy.
- Make it oil-free: Omit the sesame oil from the sauce and sauté the vegetables in vegetable broth or water using a good non-stick skillet.
Storage and Meal Prep
- Refrigerator: Store the cooled tofu and mushroom filling in an airtight container in the refrigerator for 2 to 4 days.
- For meal prep: Keep the filling and lettuce separate, then assemble the wraps just before serving so the lettuce stays crisp.
More Easy Vegan Asian-Inspired Recipes
If you try this vegan lettuce wrap recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
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!
Servings:
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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)
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
MJ Murphy says
Absolutely delish! Added amino of cvopped water chestnuts and some fresh mushrooms to go with the dehydrated shiitake. Super duper recipe, too. Thanks, Sam!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi MJ! I'm so glad you enjoyed it! 😊 The water chestnuts and mushrooms sound like delicious additions. Thanks for sharing!