Cashew Tofu Lettuce Wraps

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, simple and easy to make.

How to Make Cashew Tofu Lettuce Wraps:

  1. Heat 2 tbsp of oil in a large cast iron 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.
  2. Add mushrooms to a bowl and top with foil to keep warm. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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!

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Cashew Tofu Lettuce Wraps
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

These Cashew Tofu Lettuce Wraps are packed full of flavor and topped with a creamy and delicious tahini sauce.

Course: Main Course
Keyword: 30-minute meals, easy vegan dinner recipe, tofu lettuce wraps
Servings: 4 servings
Author: Taavi Moore
Ingredients
Mushrooms
  • 2 tbsp grapeseed oil (or other high heat oil)
  • 4 oz. shiitake mushrooms, halved
  • 2 cloves garlic, minced
  • ½ shallot, minced
Crumbled Tofu
  • 2 tbsp grapeseed oil (or other high heat oil)
  • 1-14 oz. package extra-firm tofu, pressed and drained
  • 2 tbsp dark soy sauce
  • 1 ½ tbsp tahini
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • Juice from ½ small lime
  • ¼ cup roughly chopped cashews
  • 2 tbsp whites of a green onion
Toppings
  • 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
  • Tahini for drizzling
Instructions
  1. Mushrooms

  2. Heat 2 tbsp of oil in a large cast iron 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.

  3. Add mushrooms to a bowl and top with foil to keep warm. Set aside.

  4. Tofu

  5. 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.

  6. 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.

  7. 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.

  8. Lettuce Wrap Assembly

  9. 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.

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