Vegan Lettuce Wraps with Tofu

These easy to make vegan lettuce wraps will be loved by everyone, including meat eaters. The tofu provides a texture similar to ground chicken.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 188 Calories

Ingredients

• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 3 tablespoons soy sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 3 tablespoons minced fresh ginger root
• 1 (12 ounce) package extra-firm tofu
• 1 tablespoon Sriracha sauce
• 2 tablespoons grapeseed oil
• 2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
• 6 baby bella mushrooms, chopped
• 1 (8 ounce) can water chestnuts, rinsed and chopped
• 1 medium head bibb or Boston lettuce, separated into leaves
• 2 tablespoons shredded carrots, or to taste
• 0.5 medium onion, chopped

Recipe Instructions

Step 1

Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.

Step 2

Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.

Step 3

Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.

Step 4

Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.

Step 5

Serve with lettuce and garnish with green onions and carrots.