Vegan Lettuce Wrap Recipe with Tofu & Mushrooms | Video

This Tofu lettuce wraps recipe is very easy to make and is absolutely delicious. These are vegan, gluten-free and low-carb as well. The tofu filling is very tasty by itself. It has mushrooms and a yummy mix of Asian sauces that add tons of flavor.

PF Chang’s vegan lettuce wraps are the inspiration to this recipe. But these are so much tastier than the original and you won’t believe how easy they are to make. They are great to serve as an appetizer or as a light meal.

About the Recipe

I love recreating restaurant dishes right in my own kitchen. Like this 3 bean stew from Medieval times or this delicious Saravana Bhavan sambar.

Vegan Tofu lettuce wraps from PF Chang’s is one of my favorite. The crisp lettuce served with the savory tofu filling is absolutely delicious. But it is really easy to make it right in our homes. I think it tastes even better than the original because I know all the ingredients that are in it.

The filling is made with crumbled tofu, mushrooms and water chestnuts. Umami rich hoisin-soy sauce mixture adds tons of flavor. You will be very tempted to eat that filling right out of the hot pan by the spoonful. It is that good.

Once you have the filling made, the rest easy peasy. Just scoop it on crisp lettuce, top with grated carrot, chopped roasted peanuts!! I usually serve with store bought chili-garlic sauce, but you can also make either sriracha sauce or Thai peanut sauce and enjoy!!

Why I love this recipe

• Great to serve at room temperature.
• Easily adjust the recipe to make for 2 or 10 people.
• Perfect to pack for picnics.
• Tofu mixture is great to make ahead of time. Just refrigerate until ready to serve.
• Filling is also great on Asian style rice bowls or just to east as is.
• Even my mushroom hating husband loves this dish because they are chopped fine and all you get is their earthy flavor.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

This vegan lettuce wrap recipe has 2 components – the filling part, lettuce & topping part. Here’s what you need for each:

Main ingredients you need are:

• Tofu – I highly recommend using extra firm because it is easy to cook out the moisture. But if you only have firm, then that’s is OK too. You will have to cook it a little longer to brown the tofu.
• Mushrooms – I love using cremini or baby bella mushrooms. But you can use any variety you have on hand.
• Water chestnuts – add nice crunch to the filling. They are available canned in most well-stocked grocery stores. If you cannot find them, then substitute with regular chestnuts or with fresh jicama.
• Lettuce – Bib or butter or romaine lettuce are the best. Costco sells artisan romaine lettuce that is just perfect for this recipe. If not, inner leaves of regular romaine lettuce or butter lettuce work perfectly.
• Ginger, garlic, green onions, salt & pepper

For the sauces, you will need the below:

• Hoisin sauce
• Soy sauce – low sodium preferred
• Rice vinegar
• Sesame oil

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

This Asian flavored vegetarian lettuce wraps are very easy to make. Here is how to proceed with the recipe:

In a small bowl, combine hoisin sauce, soy sauce, rice vinegar and sesame oil. Whisk well and set aside.

Heat oil in a large nonstick pan on medium-high heat. Crumble the tofu and add to the pan. Crumble the tofu further as it cooks. Sauté until it starts to turn lightly golden, about 8~10 minutes.

Next add the mushrooms and cook till they start to cook down and the mixture is not wet anymore. Stir in the water chestnuts, ginger and garlic; cook till fragrant, about 1~2 minutes. Season with crushed red pepper flakes, salt and pepper.

Add half of the chopped green onions. Cook for 1~2 minutes. Pour the prepared sauce into the pan and stir to coat. Cook till the sauce starts to bubble and is warmed through, about 1~2 minutes. Turn off the heat and let the mixture cool slightly before serving.

To serve, spoon the mixture into individual lettuce leaves. Top with grated carrot, chopped peanuts and remaining chopped scallions. Serve right away with some chili garlic sauce for dipping.

Expert Tips & Substitution Ideas

• The filling can be made at least couple of days ahead of time. Store in an airtight container and refrigerate until ready to serve.
• Any small leave lettuce can be used – bib or butter or romaine lettuce are the best. Inner leaves of regular romaine lettuce or butter lettuce work perfectly.
• Water chestnuts can be replaced with regular chestnuts or with fresh jicama.
• Any variety of mushrooms can be used in the recipe. But I prefer using meat cremini mushrooms.
• Other ideas for plant based lettuce wraps with no tofu are:
  • shredded jackfruit
  • mashed cooked chickpeas
  • cooked lentils
  • meatless beef crumbles

Frequently Asked Questions

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Tofu Lettuce Wraps

Tofu Lettuce Wraps is a delicious dish, perfect to take for picnics or to serve as an appetizer or a light vegetarian meal. The filling with crumbled tofu, mushrooms, water chestnuts cooked in hoisin-soy sauce mixture is just amazing.

Author: Pavani

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Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Course: Appetizer, Side Dish, Snack

Cuisine: American, asian

Servings: 4 Servings

Ingredients

1x2x3x

• ¼ cup Hoisin Sauce
• 3 tablespoons Low sodium Soy sauce
• 2 tablespoons Rice vinegar
• 1 teaspoon Sesame oil
• 1 tablespoon Peanut or Canola Oil
• 1 14 oz. Container of Extra firm Tofu, drained and pressed
• 2 cups Cremini or baby bella mushroom (about 8 oz.), finely chopped
• 4 Green Onions, finely chopped
• 2~3 Garlic cloves, finely minced
• 1″ Ginger piece, finely grated
• 8 oz. Canned Water Chestnuts, rinsed, drained and finely chopped
• ¼ teaspoon Crushed Red Pepper flakes (optional)
• To taste Salt & Pepper
• 8~10 Large Lettuce Leaves, either Romaine or Butter lettuce leaves
• As needed Grated Carrot, for garnish (optional)
• As needed Roasted Peanuts, chopped, for garnish (optional)

Instructions

• In a small bowl, combine hoisin sauce, soy sauce, rice vinegar and sesame oil. Whisk well and set aside.
• Heat oil in a large nonstick pan on medium-high heat. Crumble the tofu and add to the pan. Crumble the tofu further as it cooks. Sauté until it starts to turn lightly golden, about 8~10 minutes. Stir in the ginger and garlic; cook till fragrant, about 1~2 minutes.
• Next add the mushrooms and cook till they start to cook down and the mixture is not wet anymore. Stir in the water chestnuts, crushed red pepper flakes and half of the chopped green onions. Cook for 1~2 minutes.
• Pour the prepared sauce into the pan and stir to coat. Cook till the sauce starts to bubble and is warmed through, about 1~2 minutes. Turn off the heat and let the mixture cool slightly before serving.
• To serve, spoon the mixture into individual lettuce leaves. Top with grated carrot, chopped peanuts and remaining chopped scallions. Serve right away.

Video

Notes

• The filling can be made at least couple of days ahead of time. Store in an airtight container and refrigerate until ready to serve.
• Any small leave lettuce can be used – bib or butter or romaine lettuce are the best. Inner leaves of regular romaine lettuce or butter lettuce work perfectly.
• Water chestnuts can be replaced with regular chestnuts or with fresh jicama.
• Any variety of mushrooms can be used in the recipe. But I prefer using meat cremini mushrooms.
• Other ideas for plant based lettuce wraps with no tofu are:
  • shredded jackfruit
  • mashed cooked chickpeas
  • cooked lentils
  • meatless beef crumbles
• If you want to make vegetarian lettuce wraps with no tofu. Substitute tofu with either canned jackfruit or cooked chickpeas or even brown lentils. Process 1 can of rinsed jackfruit until shredded. Mash the beans or lentils and use in the recipe.
• I usually serve them with store bought chili garlic sauce. But you can make either sriracha sauce or Thai peanut sauce.

Nutrition

Calories: 135kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 691mg | Potassium: 409mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1400IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg

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