Mushroom Tofu Lettuce Wraps
These quick and tasty Vegan Mushroom Tofu Lettuce Wraps are loaded with plant-based protein, fiber, and flavor. Perfect for a light meal or appetizer, they’re easy to assemble, customizable with toppings, and meal-prep friendly for busy weeks.
Equipment
- 1 large skillet or non-stick pan
- 1 Small Mixing Bowl
- 1 tofu press (or heavy weight for pressing tofu)
- Knife and cutting board
- Spoon or spatula
Ingredients
For the Sauce:
- 3 tbsp soy sauce gluten-free optional
- 3 tbsp hoisin sauce gluten-free optional
- 2 tbsp rice vinegar
- 1 tbsp peanut butter or other nut/seed butter
- 2 tsp Sriracha optional
- 1 tsp sesame oil
For the Mushroom Tofu Filling:
- 1 tbsp light oil canola or vegetable
- 1 medium yellow onion chopped
- 1 inch fresh ginger minced
- 3 garlic cloves minced or pressed
- 350 g firm or extra-firm tofu drained and pressed
- 8 oz button or cremini mushrooms chopped
To Serve:
- 1 head romaine or butter lettuce leaves separated
- Optional toppings: grated carrots sesame seeds, chopped green onions, chopped peanuts, crushed red pepper flakes, extra Sriracha
Instructions
- Press the Tofu for Best Texture: Start by preparing your tofu. Drain it thoroughly, then press it for 15–30 minutes to remove excess water. This step is essential because it allows the tofu to soak up more flavor from the sauce later and ensures it browns beautifully without becoming soggy. You can use a tofu press for convenience or wrap the block in a clean kitchen towel and place a heavy object on top for a DIY method.
- Prepare the Sauce Mixture: While the tofu is pressing, mix together the sauce. In a small bowl, whisk 3 tablespoons of soy sauce, 3 tablespoons of hoisin sauce, 2 tablespoons of rice vinegar, 1 tablespoon of peanut butter, 2 teaspoons of Sriracha (if you like spice), and 1 teaspoon of sesame oil. Stir until smooth and well combined. Set aside to allow the flavors to meld while you cook the filling.
- Heat the Oil in the Pan: Place a large skillet or non-stick pan over medium-high heat and add 1 tablespoon of light oil (such as canola or vegetable). Allow it to warm for about a minute until shimmering. Properly heated oil helps the onions, garlic, and ginger release their flavors and prevents sticking.
- Sauté Aromatics for Maximum Flavor: Add the chopped yellow onion, minced ginger, and pressed garlic to the skillet. Stir to combine and cook for about 5 minutes, or until the onions are translucent and just starting to brown at the edges. The aroma at this stage is a key foundation of flavor for the entire dish.
- Crumble and Cook the Tofu: Reduce the heat to medium. Using your hands or a fork, crumble the pressed tofu into small, bite-sized pieces directly into the skillet. Let the tofu cook undisturbed for 2–3 minutes to allow the bottom layer to brown. Then stir occasionally, cooking for an additional 3–4 minutes until the tofu develops a golden, slightly crispy exterior. Avoid constant stirring, as this prevents proper browning and flavor development.
- Cook the Mushrooms Thoroughly: Add the chopped mushrooms to the pan with the tofu. Stir to combine and continue cooking for about 5 minutes, or until the mushrooms release their moisture and become tender and deep in color. Cooking them fully ensures they develop a rich, earthy flavor that complements the tofu perfectly.
- Incorporate the Sauce: Pour the prepared sauce over the tofu and mushrooms, stirring thoroughly to coat every piece evenly. Reduce the heat to low and let it simmer gently for 2–3 minutes to allow the tofu and mushrooms to absorb the sauce. Taste and adjust seasoning if needed, adding more Sriracha for heat or a splash of soy sauce for saltiness.
- Prepare Lettuce Leaves for Assembly: While the filling simmers, gently separate the leaves from your head of romaine or butter lettuce. Rinse them under cold water and pat dry with a clean towel. Make sure the leaves are intact and flexible, as these will serve as the “cups” for your filling.
- Assemble the Lettuce Wraps: Take a lettuce leaf and spoon 2–3 tablespoons of the tofu-mushroom mixture into the center. Add your choice of optional toppings, such as grated carrots, sesame seeds, chopped green onions, crushed peanuts, or extra Sriracha for an added kick. Repeat until all the filling is used.
- Serve and Enjoy Immediately: Arrange the lettuce wraps on a serving platter. They are best enjoyed fresh, while the tofu is warm and the lettuce is crisp. If preparing ahead for meal prep, store the tofu filling in an airtight container in the fridge for 2–4 days, assembling the wraps just before serving to maintain the crunch of the lettuce.
Notes
- Tofu Pressing: Pressing tofu is essential for achieving a firm texture that absorbs more flavor. If you don’t have a tofu press, a DIY method using a towel and a heavy object works perfectly.
- Mushroom Choice: Cremini mushrooms add a deeper, earthy flavor, while button mushrooms are milder. Feel free to mix or substitute with shiitake for extra umami.
- Spice Level: Adjust Sriracha or chili flakes to your preference. For a milder dish, omit entirely; for heat lovers, add extra or drizzle on top before serving.
- Oil-Free Option: Use a non-stick pan and replace oil with vegetable broth or water to sauté aromatics, making this recipe completely oil-free.
- Meal Prep Friendly: The tofu-mushroom filling stores well in the fridge for up to 4 days. Assemble lettuce wraps just before eating to maintain freshness and crispness.
