Easy Vegan Lettuce Wraps with Tofu and Shiitake
These are the best and easiest vegan lettuce wraps ever, and the kind of recipe I come back to on busy nights. Everything starts with shiitake mushrooms sautéed until golden and crispy. Then I add tofu, and the whole thing comes to life with a sweet, spicy, umami sauce that you wrap up in crisp, cool lettuce. It takes about 20 minutes, the sauce has just a handful of ingredients you can play with, and the filling reheats beautifully so it is great for meal prep. Serve them with fried rice or a rice bowl and you have a light dinner everyone loves.
10 lettuce wraps
Calories: 133kcal
Ingredients
For the sauce:
- 3 tablespoons soy sauce or tamari
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce more to taste
- 1 teaspoon toasted sesame oil
For the filling:
- 1 tablespoon neutral oil like avocado
- 8 oz shiitake mushrooms stems removed and sliced
- 14 oz extra-firm tofu pressed and crumbled
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
To serve:
- 1 head butter lettuce or romaine leaves separated
- Toasted cashews
- Sliced scallions
- Sesame seeds
Instructions
- Make the sauce. In a small bowl, whisk together the soy sauce, hoisin, rice vinegar, sriracha, and sesame oil. Set it aside.
- Sauté the shiitakes. Heat the oil in a large skillet over medium-high heat. Add the sliced shiitakes and cook, stirring now and then, until they are golden and a little crispy, about 5 minutes.
- Add the tofu. Push the mushrooms to one side, add the crumbled tofu to the other, and let it sit for 2 minutes to brown before stirring everything together.
- Add the aromatics. Stir in the garlic and ginger and cook for 1 minute, until fragrant.
- Add the sauce. Pour the sauce over the tofu and mushrooms. Stir well and cook for 2 more minutes, until everything is glossy and heated through.
- Wrap and serve. Spoon the filling into the lettuce leaves and top with cashews, scallions, and sesame seeds. Serve right away.
Notes
- No lettuce? Serve the filling in red cabbage cups or over a bowl of rice. Both are delicious.
- Not a fan of shiitakes? Use white or cremini mushrooms, or a mix of all three.
- Always use extra-firm tofu and press it for at least 15 minutes to remove the extra water. I prefer organic, non-GMO.
- Play with the toppings. Cashews, peanuts, sesame seeds, scallions, or toasted rice all work beautifully.
- To make it gluten-free, use tamari instead of soy sauce and check that your hoisin is labeled gluten-free.
- The filling keeps in the fridge for up to 4 days and reheats well in a skillet. Assemble fresh lettuce cups right before serving.
Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 9g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Sodium: 335mg | Potassium: 298mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3842IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 2mg