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
Kortneii says
This was my go to lunch during the summer. I can't get over how tasty this is! Thanks sam!
Sam Turnbull says
You're most welcome! Thrilled you loved it so much 🙂
Donna says
Another great recipe! Thank you. You are definitely my “go to”site for all my fave vegan recipes. I didn’t have lettuce and was craving carbs so I put it over brown rice ramen. . I want to share a tofu tip I stumbled upon. If you freeze the tofu and let it thaw in refrigerator, you can easily squeeze out all the water by hand over the sink. Saves the pressing tofu step and actually comes out drier. Now I always keep tofu in my freezer.
Sam Turnbull says
Aww so happy to hear that, Donna 🙂 Freezing tofu does change the texture of the tofu, some people love the texture, others don't, but if you enjoy it then perfect!
Shuana johnson says
I made this, only adding a little red bell peppers, and some sambal olek to the sauce. I hit with everyone, most of which are carnivores (except me!)!!
Sam Turnbull says
Amazing! So happy everyone enjoyed 🙂
Margie Minett says
This is the bomb! It took a little longer to get some browning but so worth it. A light, flavorful meal. Used kimchi, red cabbage shreds and toasted sesame seeds for garnishing. Fabulous.
Sam Turnbull says
Amazing! So happy you loved it, Margie 🙂
Heather Sawatzky says
This was so good! I was a bit short on mushrooms so I added a chopped zucchini. My 12 year old son said it was an 11 out of 10, to make it again and not change anything! So that says a lot! Thanks for the great easy yummy recipe 🙂
Sam Turnbull says
You're most welcome, I'm so happy you enjoyed!
Lynne says
OMG!! SoooOOOoo delicious + easy to make.
I substituted the lettuce with basmati rice. And the Hoisin Sauce with an extra Tablespoons of: (i) Peanut Butter x1 (ii) Soya Sauce x 2.
Thank YOU for this amazing recipe!
Sam Turnbull says
Yay!! Thrilled you loved it, Lynne 🙂
Lizzie Friedman says
These were great! And easy!
Sam Turnbull says
Glad you enjoyed!
Andie says
Delicious! The ratio of ingredients is spot on. You are my go to vegan website out of the ton of them out there. I have made several of your recipes and none have been duds - seriously! Thank for all your efforts, I can tell you really put your heart into it. Keep the recipes coming. Love being vegan and leaving the beautiful animals off my plate.
Sam Turnbull says
Aww thanks so much, Andie! Thrilled you enjoyed 🙂
Kortneii MacKenzie says
These are amazing! Just loved them. I added some corn off the cob as a topping. So great. Thanks much!
Sam Turnbull says
You're most welcome, Kortneii! Glad you enjoyed!
K C says
Made these minus the sriracha (don't like spicy), used dried ginger(did not have any fresh on hand) and garnished with green onion and sesame seeds. Served on romaine leaves. Delish! Will definitely make these again. I may try adding some chopped water chestnuts next time. Thank you for the recipe!
Sam Turnbull says
You're most welcome! So happy you loved them!
Lee says
made these for 3 people, did not alter recipe. Fantastic. Quick, filling and very flavorful. Was asked to make again!!
Sam Turnbull says
Amazing!! SO happy everyone enjoyed 🙂
Val says
Tried for the first time tonight. Substituted Quorn mince for tofu and it was delish! Rave reviews from the whole family ( all carnivores!)
Sam Turnbull says
Wonderful!
Angel Lynch says
OOH! These look AMAZING! I think I will try with korean gochujang instead of sriracha just because I like to get my spicy on. So excited for these!
Sam Turnbull says
I love gochujang! Enjoy!
Ximena says
OMG I made them today and OMG! So so yummy!!!! My husband ate 4 wraps! Loved loved this recipe!
Sam Turnbull says
Yay!! SO happy you loved them 🙂
Suzy says
Made this tonight and it was a real hit! I had some leftover brown lentils which I dumped into the mix for a bit of extra protein (@M above: they might work well as a substitute for the mushrooms). We struggled a bit eating on the romaine (roll? cut? - what's the best way to deliver this scrumptiousness to my tummy?). They'd be in regular rotation, especially during summer, except for the snow drift of sodium (ideas to reduce?). Thanks Sam! Five stars plus! 🙂
Sam Turnbull says
Hi Suzy, glad you enjoyed! I just fill romaine leaves and eat them like a taco 🙂 For sodium, you could try subbing a low sodium soy sauce and/or hoisin. 🙂
Gail says
I made a few variations (no peanut sauce because I'm not a fan - miso paste instead of hoisin - because I didn't have any hoisin) and it was absolutely delicious. I am still in the process of converting to full vegan but dishes like these would certainly get me converted much quicker.
Sam Turnbull says
Wonderful! Well I have a ton of easy vegan recipes like this and I post a new recipe weekly. Check out my recipe index for more 🙂
Ivy says
Yum! Super easy to make and full of flavor. I love that it's all basic ingredients. I only had to run to the store to get lettuce. A little messy to eat, but maybe just because I was trying to shovel it into my face so quickly. 🙂
Sam Turnbull says
Bahaha Love it!
Shannon says
Giving it five stars before even trying his. It looks amazing! I will make these this weekend with your baked spring rolls
Sam Turnbull says
Wonderful!! I hope you love them, Shannon 🙂
M says
This recipe looks great, but alas, my husband hates mushrooms of any type. What can I use instead of mushrooms in this recipe?
Sam Turnbull says
You can simply omit the mushrooms if you like, but eggplant, or zucchini would also be nice. Enjoy!
Leigh N says
Going to try tonight or tomorrow. I have an abundance of lettuce in my garden at the moment and would likes something other than salad. I know they will be great!
Sam Turnbull says
Oh lettuce wraps are perfect for using up extra lettuce! 🙂
Amrita Singh says
I rarely cook and this was a lot of fun to make. The best part were the reactions - we do a rating system every time I cook and this dish got a A:) The most common feedback on my cooking is I never put enough salt so the only change I made on the recipe was add salt when I was cooking the tofu. Tofu is pretty bland.
Sam Turnbull says
So happy you enjoyed Amrita 🙂