You’re going to love these Teriyaki Tofu Lettuce Wraps. High in protein, this sweet and salty teriyaki tofu is easy to make and great for dinner or takeaway lunch.
These Asian tofu lettuce wraps are a delicious, vegan, and gluten-free dish that the whole family will enjoy. Made with just a few simple ingredients and steps we get a fabulously tasty meal that’s light and filling.
This teriyaki lettuce wraps recipe is sure to be on your menus often because once sampled, it’s hard to forget.
What Are Lettuce Wraps?
Lettuce wraps are a simple way of replacing white flour tortillas in your favorite dish (tacos).
By using a leaf of green hearty lettuce you not only reduce the intake of a lot of carbs but you also add in another chance to add more green to your diet while giving you a crisp and delicious meal in turn.
The lettuce boats are easy little vessels to transport your favorite filling to your mouth.
Ingredients you’ll need for Tofu Lettuce Wraps
- Romaine lettuce
- Teriyaki sauce
- Tofu
- Large carrot
- Green onions
- Garlic clove
- Red bell pepper
- Cashews
- Sesame seeds
- Olive oil
- Soy sauce
For the exact amounts needed, please see the recipe card below.
How to Make Tofu Lettuce Wraps
Drain liquid from your tofu as best as possible and then dice into squares.
Add one tablespoon of olive oil into a skillet and then add the tofu to the pan.
Saute until golden and crispy on the outside.
Then set the tofu aside and return the pan to the stove.
Chop your carrot and bell pepper in julienne pieces.
Slice the white part off of the green onion but keep the green part for garnish.
Add one tablespoon of olive oil into a large skillet and add in your chopped veggies.
Saute for a couple of minutes until slightly soft but not mushy as you will be wanting some crispness when you bite into your wrap.
Next, add the sliced white part of the green onion and the minced garlic into the pan and stir for another 2 minutes until fragrant and soft.
Remove the pan from the heat and add the tofu back into the pan.
Stir in the teriyaki sauce, soy sauce, sesame seeds, and some slices of the green part of the green onion.
Stir in the cashews.
Wash and drain your lettuce leaves well before filling the wraps with this tofu filling.
Enjoy!
Recipe Tips
If you want to kick it up a notch and enjoy some spicy tofu lettuce wraps then add in some chili pepper flakes at step 4.
Your cashew nuts can be natural or roasted depending on what you prefer. You can also easily swap them out for roasted peanuts if desired.
FAQs
Is a lettuce wrap a sandwich?
A lettuce wrap can be viewed as an open faced sandwich that has had the bread replaced with lettuce. When assembled they could also appear to look a lot like a hard shelled taco but with lettuce greens instead of tortillas.
Do you serve vegan tofu lettuce wraps hot or cold?
You want the filling of your wrap to be warm and fresh from the skillet but you want the lettuce to still have a subtle chill from the fridge for a nicer contrast. That said, using room temperature lettuce won’t hurt and will keep it from chilling the filling before you finished your wrap.
What lettuce is the best for tofu lettuce wraps?
For your teriyaki lettuce wraps you will find that Romaine lettuce is the best for these kinds of recipes, but Boston, bibb, or even leaf iceberg lettuce would work in a pinch.
If you enjoy tofu then you may also like these other great tofu recipes like Crispy Air Fryer Tofu and Sweet Potato & Tofu Thai Curry Stew.
Teriyaki Tofu Lettuce Wraps
Delicious vegan, gluten-free tofu dish. High in protein, this sweet and salty teriyaki tofu is easy to make and great for dinner or takeaway lunch.
Ingredients
- 1 romaine lettuce
- ¼ cup teriyaki sauce
- 1 lb tofu, diced
- 1 large carrot
- 2-3 green onions
- 1 garlic clove
- 1 red bell pepper
- A hand full of cashews
- 2 tsp sesame seeds
- 2 tbsp olive oil
- 2 tbsp soy sauce
Instructions
- Drain the tofu as much as possible, then dice it. Add one tbsp of olive oil into a skillet. Add tofu and sauté until golden and crispy on the sides. Set tofu aside.
- Chop carrot and red bell pepper in julienne. Then slice the white part of the green onion, keep the green part for garnish.
- Add one tbsp of olive oil into a large skillet, add chopped veggies and sauté for a couple of minutes until slightly soft, but not much if you enjoy the texture of the veggies on your wraps. Next, add the sliced green onion (the white part) and minced garlic. Stir for 2 more minutes until fragrant and soft.
- Remove from heat and add tofu, teriyaki sauce, soy sauce, sesame seeds, and some slices of the green part of the green onion. Stir to combine.
- Wash and drain the lettuce leaves, fill your wraps and enjoy!
Notes
- For spicy wraps, add some chili flakes in step 4.
- Romaine lettuce is the best for these recipes, but Boston, bibb, or even leaf iceberg lettuce would work.
- Cashew nuts can be natural or roasted and easily replaced with roasted peanuts.
