These Asian vegan lettuce wraps featuring tofu are perfect to have for lunch, as an in-between snack or appetiser.
They’re quick to make and light, yet filling at the same time!
You could also substitute or add other vegetables as the filling or use your lettuce of choice instead of iceberg. I’ve chosen iceberg as they form nice bowls.
If you’re gluten-intolerant or don’t include gluten in your diet, you can use a gluten-free soy sauce or tamari instead of regular soy sauce.
I love to garnish these vegan lettuce wraps with roasted peanuts, spring onions and sesame seeds as they add a lovely extra touch of flavour and texture but if you can’t get them or if you’re allergic to peanuts, you could of course leave them out.
Yields 3
Prep Time 10 min
Cook time 15 min
Total Time 25 min
Ingredients
- Sesame oil (or vegetable oil)
- 300g firm tofu diced
- 1/2 red capsicum diced
- 1 medium carrot spiralised or cut into matchsticks
- 3 tbsp agave
- 2 tbsp gluten-free soy sauce or tamari
- Black pepper
- Iceberg lettuce (or alternative lettuce)
- Roasted peanuts chopped
- Spring onions chopped
- Sesame seeds
Instructions
- Put the sesame oil in a hot pan and fry the diced tofu on medium to medium-high heat until golden brown.
- Add in capsicum and fry until just slightly cooked but still has a nice crunch.
- Add in the carrot and fry for around 1 minute. Add more oil if required.
- Add agave and let it caramelise the tofu and vegetables. Once the agave has almost disappeared, add the soy sauce and let everything absorb most of the sauce.
- Season with some pepper.
- Transfer the filling to the lettuce cups and garnish with the chopped peanuts, green onion and sesame seeds.
Delicious Recipe courtesy of:
Zhouer 🙂
Vegan Recipes
Vegan Recipes – Facebook Page
Products from this Recipe