These Cashew Tofu Lettuce Wraps are packed full of flavor and topped with a creamy and delicious tahini sauce.
These Cashew Tofu Lettuce Wraps are a great nutritious weeknight dinner option, packed with flavor, and are simple and easy to make.
How to make Cashew Tofu Lettuce Wraps:
Mushrooms
- Heat 2 tbsp of oil in a large skillet over medium-high heat. Add shiitake mushrooms and cook for 3-4 minutes, stirring frequently until they start to take on a golden color. Add garlic and shallot. Cook for an additional 2-3 minutes until shallot is soft and both are fragrant, stirring constantly. The goal is to get the mushrooms a nice dark golden brown without burning the garlic or shallot. Adjust heat, as needed.
- Add mushrooms to a bowl and top with foil to keep warm. Set aside.
Crumbled Tofu
- To the same cast iron skillet, heat 2 tbsp oil over medium-high. Crumble the tofu into the pan. Tofu is very prone to sticking, so stir frequently and add a tbsp of water, if needed. Cook for about 4-5 minutes until most of the moisture has left the tofu. There should be less moisture if you are using extra-firm and pressed the tofu beforehand.
- Once the tofu starts to take on a golden color, add the soy sauce, tahini, sesame oil, rice vinegar, juice from ½ lime. Stir well to combine.
- Add the chopped cashews and cook for 2 minutes to lightly toast the nuts. Stir in green onion whites and take skillet off the heat.
Tahini Sauce
- Whisk together all ingredients until creamy. Set aside.
Assembly
- To assemble the lettuce wraps, take a butter lettuce leaf and add cooked rice, a generous scoop of tofu mixture, a few shiitake mushrooms, and optional, but highly encouraged, additional toppings: carrot matchsticks, green onions, fresh mint, fresh cilantro, drizzle of tahini, and sprinkle of salt.
Why you’ll love these Cashew Tofu Lettuce Wraps:
- Easy & simple to make.
- Nutritious and oh so delicious!
- Perfect weeknight dinner.
- Perfect meal prep idea.
Can I make this recipe nut-free?
Sure! Just omit the cashews.
Can I make the components ahead of time?
Definitely. You can prepare and cook the mushrooms and tofu and store separately in an airtight container in the fridge for up to 5 days.
What lettuce do you recommend for the wraps?
I recommend butter lettuce, as the leaves are a great shape for forming into a wrap. Any sturdy large lettuce leaf will work great!
If you’re looking for more plant-forward dinner recipes, you’ll also love this 30-minute Thai Red Curry, this Creamy Vegan Mac n’ Cheese, and this Sticky Tofu & Broccoli Stir Fry.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
These Cashew Tofu Lettuce Wraps are packed full of flavor and topped with a creamy and delicious tahini sauce.
- 2 tbsp neutral, high-heat oil (such as avocado or grapeseed)
- 4 oz. shiitake mushrooms, halved
- 2 cloves garlic, minced
- ½ shallot, minced
- 2 tbsp neutral, high-heat oil (such as avocado or grapeseed)
- 1-14 oz. package extra-firm tofu, pressed and drained
- 2 tbsp dark soy sauce
- 2 tbsp tahini
- 2 tsp sesame oil
- 2 tsp rice vinegar
- Juice from ½ small lime
- ¼ cup roughly chopped toasted cashews
- 2 tbsp whites of a green onion
- ¼ cup tahini
- 2 tbsp unsweetened, plain non-dairy milk or water
- 2 tbsp sesame oil
- 1 tsp maple syrup
- Juice from ½ lime
- ½ tsp kosher salt, or to taste
- 6-8 butter lettuce leaves
- 2 carrots, cut into matchsticks
- 3-4 green onions, chopped
- 2 tbsp fresh mint, chiffoned
- ¼ cup fresh cilantro, roughly chopped
- Cooked short-grain rice
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Heat 2 tbsp of oil in a large skillet over medium-high heat. Add shiitake mushrooms and cook for 3-4 minutes, stirring frequently until they start to take on a golden color. Add garlic and shallot. Cook for an additional 2-3 minutes until shallot is soft and both are fragrant, stirring constantly. The goal is to get the mushrooms a nice dark golden brown without burning the garlic or shallot. Adjust heat, as needed.
-
Add mushrooms to a bowl and top with foil to keep warm. Set aside.
-
To the same cast iron skillet, heat 2 tbsp oil over medium-high. Crumble the tofu into the pan. Tofu is very prone to sticking, so stir frequently and add a tbsp of water, if needed. Cook for about 4-5 minutes until most of the moisture has left the tofu. There should be less moisture if you are using extra-firm and pressed the tofu beforehand.
-
Once the tofu starts to take on a golden color, add the soy sauce, tahini, sesame oil, rice vinegar, juice from ½ lime. Stir well to combine.
-
Add the chopped cashews and cook for 2 minutes to lightly toast the nuts. Stir in green onion whites and take skillet off the heat.
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Whisk together all ingredients until creamy. Set aside.
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To assemble the lettuce wraps, take a butter lettuce leaf and add cooked rice, a generous scoop of tofu mixture, a few shiitake mushrooms, and optional, but highly encouraged, additional toppings: carrot matchsticks, green onions, fresh mint, fresh cilantro, drizzle of tahini, and sprinkle of salt.
