Sweet-tangy tofu, juicy mushrooms, crisp lettuce, addictively delicious, these Vegan Mushroom Tofu 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. You have been warned!
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.
The sauce is 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)?
To Make Vegan Mushroom Tofu Lettuce Wraps:
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.
Vegan Mushroom Tofu Lettuce wraps make for a beautiful appetizer or light meal. I love to pair these with baked spring rolls.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Mushroom Tofu Lettuce Wraps
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
Nutrition
Dale Hajas says
What I love about all of your recipes - aside from the general deliciousness - is that you include Nutritional Information. I'm new to vegan cooking AND I need to watch my weight and I find that so many vegan sites omit the nutrition details.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing that, Dale!
Joan says
OMG! It’s was AMAZING! Even my non vegetarian friends LOVED this.
Jess @ It Doesn't Taste Like Chicken says
Yay! That's incredible news!
Moxie says
Easy, delicious, refreshing! This is going to be a go to recipe going forward, especially in the hot months of summer!
mary recio says
Love this recipe because it is so quick and easy. Thanks.
JoAnn says
I’m in love withthis recipe my favorite lettuce wrap I’ve ever had. I added chopped up water chestnuts, alittle extra crunch ❤️❤️
Tania Allan says
We love these wraps! Made them again last night. Topped with red cabbage, carrot, green onions, peanuts, and cucumber.
Suzanne Laravea says
This is a staple in our house now! Along with the baked spring rolls...It's my favorite lettuce wrap and so super easy to make. I even make extra tofu filling so I can have on hand for a quick lunch or snack.
Jake says
This is an exceptional simple recipe and a culinary delight. A must try meal!
Karen ML says
Winner winner for a quick and tasty dinner!
Robyn Darnell says
Another winner! I have yet to make any of your recipes that weren’t amazingly delicious! I did double the sauce as my pack of tofu was larger than the amount called for and also added chopped water chestnuts for more texture. Will be added to my rotation.
Jess @ IDTLC Support says
Fantastic!
Abigail says
This was SO delicious! Thanks for a detailed and easy to follow recipe. This one’s going in the regular dinner rotation!
Sam Turnbull says
Yay! So happy you enjoyed it!!
Valerie V. Kurtz says
This looks amazing! I'm planning to prep this a day ahead then take to a potluck. What is the best way reheat the filling? Or is it just as good served cold?? Thanks!!
Sam Turnbull says
It's delicious served cold, but you could also reheat it in a pan over medium-low heat, or in the microwave. Enjoy!
Jenny says
You are amazing. My husband said this is one of the best things I've ever made - and we're talking over 21 years here! So yummy, great texture - this will be in the regular rotation for sure!
Sam Turnbull says
Aww that's wodnerful! Thank you Jenny!
Shannon says
I keep making your recipes, expecting there to be maybe ONE I don't really like, but dear god woman all of your recipes are spectacular! I didn't have mushrooms so used some extra tofu and the results were still amazing. And this one has THE perfect sauce - sometimes with recipes the sauces don't taste quite right or there's too much of one thing but this is spot on, restaurant tastiness! Thanks for all the work you put in to create these easy and delicious recipes, Sam!
Sam Turnbull says
Hahahaha! Thank you so much, Shannon 🙂
Courtney R says
Delicious and easy. Im about to go make it for the 2nd time!
Sam Turnbull says
Wonderful! Enjoy 🙂