These tofu lettuce wraps are what I make when I want something fast, crunchy, and filling. The tofu gets golden and savory in one pan, then gets loaded into crisp lettuce leaves with crunchy veggies and a drizzle of sauce. They’re weeknight-friendly, meal-prep friendly, and way better than takeout.
I bring these vegan lettuce wraps to every potluck, seriously!
I make these tofu lettuce wraps when I am hungry, cranky, and absolutely not in the mood to cook. Crispy tofu tucked into cool, crisp lettuce with a little crunch from cabbage and carrot and just enough sauce to keep it interesting. You can swap the sauces, throw in whatever’s in your fridge, and it still somehow tastes like way more effort than it is. This is very much a “use what you’ve got” dinner, and that’s exactly why it works.
By the time you spoon the filling into the lettuce and top with sesame seeds, dinner is ready before you can even think about takeout! And you can prep the filling ahead and just assemble when you’re hungry. Or hangry. No judgment.
Love easy lunch recipes? Check out my frozen vegetable stir fry, quick fried rice, and salt and pepper tofu.
Ingredients and why they matter
These tofu lettuce wraps feature crumbled extra-firm tofu sautéed with garlic, soy sauce, and hoisin for rich umami flavor. Shredded red cabbage and grated carrot add crunch and color, while sesame oil brings a nutty depth. It’s served in crisp butter lettuce leaves and topped with sesame seeds, so each wrap offers a fresh, flavorful bite!
Full ingredient list and detailed instructions are on the recipe card.
- Tofu: Extra-firm tofu holds up really well and gets a great texture when crumbled and cooked. If all you have is firm tofu, that works too—just be sure to press out as much moisture as you can so it doesn’t get soggy.
- Soy sauce: Swap with tamari or coconut aminos for a gluten-free option. I usually go for the low-sodium version, but the regular kind works just as well!
- Hoisin sauce: You can switch out the hoisin for teriyaki or even oyster sauce if you want to mix things up with a different flavor vibe.
- Garlic: Fresh garlic adds an aromatic flavor and depth to the dish. Garlic powder works in a pinch.
- Carrots: They bring a nice natural sweetness and a bit of crunch to the mix. Not a fan or just want to change it up? Bell peppers or zucchini work great too!
- Cabbage: Red cabbage adds a nice crunch and pop of color, but if that’s not what you have on hand, green or napa cabbage works just as well.
- More veggies: If you want to add more vegetables to the mix, some of my favorites are mushrooms, water chestnuts, and finely chopped cauliflower florets.
- Sesame Oil: Adds that rich, toasty aroma that really pulls everything together. You can use regular or toasted sesame oil—whatever you’ve got works!
TIPS & TRICKS
Shruthi’s top tips
- Drain all the liquid, and press the tofu for at least 15 minutes to remove moisture and help it crisp. You can use a tofu press or a heavy object. Better yet, freeze the tofu overnight if you can. The texture becomes almost meaty and it absorbs all the flavors so beautifully!
- Crumble tofu by hand or with a fork for better texture than diced cubes.
- Use high heat when sautéing to get the tofu golden, not soggy, and add sauces after tofu is browned to avoid steaming.
- Shred veggies thinly so they mix in easily without making the filling watery.
- Use butter lettuce for soft, flexible wraps or romaine for crunch and structure.
- Prep the filling ahead and store in the fridge—just reheat before serving.
- Layer a paper towel in storage containers to keep leftover lettuce crisp.
- Serve with chili crisp, sriracha, or red pepper flakes for extra heat.
How to make vegan lettuce wraps
- Heat sesame oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add crumbled tofu and cook for 5–6 minutes, stirring occasionally, until lightly golden and dry.
- Stir in soy sauce, hoisin sauce, shredded carrot, and red cabbage. Cook for 2–3 more minutes until the cabbage softens slightly. Remove from heat.
- Spoon warm tofu filling into individual lettuce leaves. Top with sesame seeds and any extra shredded veggies if desired. Serve immediately while the filling is warm and the lettuce is crisp.
How to serve lettuce wraps
These vegan lettuce wraps are perfect for meal prep or those busy weekdays when you want something quick, healthy, and still packed with flavor. Just spoon the filling into lettuce leaves and top them off with whatever you like—sliced green onions or cilantro, chopped peanuts, a drizzle of sriracha or chili crisp, or a squeeze of lime juice for a fresh kick.
Want to make it more of a meal? Serve them over steamed rice or noodles, or pair with something light like miso soup, daikon salad, or even a few vegan egg rolls on the side.
Storage suggestions
Store tofu filling in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave before assembling with the lettuce. Keep lettuce leaves fresh until ready to assemble and serve.
More easy tofu recipes
Want more easy tofu recipes in your dinner rotation? Here are some of the best you’ll ever try—flavor-packed, easy to make, and anything but boring!
Kung Pao Tofu
Gochujang Tofu
Slow Cooker Tofu Tikka Masala
Sheet Pan Bibimbap
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Tofu Lettuce Wraps
Ingredients
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 14 oz extra firm tofu, pressed and crumbled
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce, or your favorite stir-fry sauce
- 1 carrot, small grated
- 1 cup red cabbage, shredded
- 1 head butter lettuce, or romaine, separated into leaves
- 1 tablespoon sesame seeds, for garnish
Instructions
- Heat sesame oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add crumbled tofu and cook for 5–6 minutes, stirring occasionally, until lightly golden and dry.
- Stir in soy sauce, hoisin sauce, shredded carrot, and red cabbage. Cook for 2–3 more minutes until the cabbage softens slightly. Remove from heat.
- Spoon warm tofu filling into individual lettuce leaves. Top with sesame seeds and any extra shredded veggies if desired.
- Serve immediately while the filling is warm and the lettuce is crisp.
Notes
- Use butter lettuce for soft wraps or romaine for more crunch.
- For extra heat, drizzle with sriracha or add chopped chili.
- Crumble tofu by hand or with a fork for a better texture than dicing.
- Store tofu filling in an airtight container in the fridge for up to 4 days. Reheat before assembling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is SO GOOD! When I had seconds I skipped the lettuce because I just want to eat the filling straight.
Thanks for sharing!!