Tofu Lettuce Wraps in a Bowl (vegan, healthy)
These tofu lettuce wraps in a bowl are savory, flavorful, and the perfect easy weeknight meal. It’s easy to serve and eat too, without getting your hands messy. These tofu lettuce wraps are a PF Chang’s copycat but made healthier, better, and cheaper!
If you hate getting your hands dirty while eating, these tofu lettuce wraps in bowl is for you! No more worrying about your lettuce breaking and everything fall off your lettuce cup. Just add everything to a bowl, mix, and eat!
PF Chang’s is known for their lettuce wraps and to be honest, I didn’t think they were anything special. I didn’t know what the hype was all about but decided to make my own PF Chang’s lettuce wraps at home. These turned out so much better, healthier, and more cost effective!
I love the flavors in this bowl. It’s savory, slightly sweet, and has a hint of spice (more if you add more sriracha). The cashews give it a nice, nutty crunch and I added rice to the bowls because it soaks up all that delicious sauce.
If you make these tofu lettuce wraps in bowl, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Tofu Lettuce Wraps in a Bowl (vegan, healthy)
Ingredients
- 3 Tbsp avocado oil, divided
- 16 oz block extra firm tofu, pressed
- 3 cloves garlic, minced
- 2 tsp ginger, minced
- 1/2 small onion, chopped
- 8 oz mushrooms, chopped
- 2 carrots, shredded
- 1 cup purple cabbage, sliced thinly and chopped
- 4 stalks green onions, chopped
- 1/3 cup cashews
sauce:
- 1/3 cup + 1 Tbsp vegan hoisin sauce
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp sriracha
- 2 tsp sesame oil
serving:
- butter lettuce
- rice
- shredded purple cabbage
- sesame seeds
- green onions, chopped
Instructions
- First make the sauce by adding all the sauce ingredients into a small bowl. Stir until well combined. Set aside until ready to use.
- In a large wok or skillet, heat 2 Tbsp of avocado oil over medium heat. Crumble pressed tofu into the wok. Sauté and cook until browned, stirring every few minutes. Remove tofu and set aside.
- In the same wok, add 1 Tbsp avocado oil over medium heat. Add the mushrooms, onion, garlic, and ginger. Sauté and cook until mushrooms release liquid and soften.
- Add the carrots, cabbage, green onions, and cashews. Sauté for 2-3 more minutes. Add the sauce over everything and sauté until well combined. Cook for another 2 minutes. Taste and adjust flavors if needed.
- Assemble lettuce wrap bowls. Add desired amount of lettuce, rice, tofu mixture, shredded purple cabbage, green onions, and sesame seeds in a bowl. Enjoy!
