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Home » Recipes » Main Dish

Cashew Tofu Lettuce Wraps (Vegan!)

Jun 12, 2023 by Kaitlin · 2 Comments

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This easy Cashew Tofu Lettuce Wraps recipe is drizzled with a delicious Thai-style peanut sauce. It's so light and refreshing, yet satisfying and protein-rich! (Vegan, gluten-free, refined oil-free.)

Vegan cashew tofu lettuce wraps on a white plate topped with peanut sauce

These easy Cashew Tofu Lettuce Wraps are so fresh and delicious!

We combine crispy lettuce leaves with a cashew-tofu mixture that's tossed in a flavorful hoisin-tamari sauce. Then top it with a creamy peanut sauce and fresh toppings!

It's the perfect combination of light and refreshing, but still satisfying and protein-rich. (Plus it's another way to enjoy my homemade Peanut Sauce that I love so dearly.)

These wraps are great as an appetizer, lunch, or light dinner (especially in summer)!

Tofu, cashews, ginger, garlic, tamari, hoisin sauce, and vinegar ingredients laid out on a metal tray

Ingredients for Tofu Lettuce Wraps

For this recipe you'll combine:

  • Extra-firm tofu: You'll need a 14-ounce block tofu for this recipe. We'll press it first, so use a tofu press if you have one. If not, simply press between paper towels to remove the excess moisture. (I find pressing the tofu helps better absorb the savory sauce!)
  • Cashews: I use raw, unsalted cashew pieces (or halves) for this recipe, but roasted work great too. These add delicious, tender crunch to the tofu mixture. If your cashews are whole, feel free to lightly crush them first. (However see below for a cashew-free option.)
  • Green onion
  • Fresh garlic: We'll use 3 cloves minced garlic, but you can add even more if you enjoy the flavor.
  • Fresh ginger
  • Hoisin sauce: Be sure to use gluten-free if needed. (San-J brand makes a gluten-free option.) To make this recipe completely oil-free, also ensure your hoisin sauce does not include oil.
  • Tamari: Or you can substitute soy sauce, but I use tamari for gluten-free.
  • Rice vinegar: I use unseasoned which doesn't contain added sugar or salt.
  • Pure maple syrup: This adds a hint of natural sweetness to help balance the flavors. Feel free to add more if you prefer a sweeter sauce.
  • Butter lettuce leaves: PF Chang's uses iceberg lettuce, but I like the texture and flexibility of butter lettuce leaves like Bibb or Boston lettuce. You can use either green or red butter lettuce. Romaine lettuce could also work.
  • Peanut sauce: This easy homemade Thai-Style Peanut Sauce is absolutely delicious drizzled over these wraps. I like to make it ahead of time and store it in the refrigerator so it's ready to go.
Crumbled tofu, green onions, garlic, and ginger cooking in a skillet with stirring spoon

Customizing

Cashew-free: Substitute water chestnuts or finely diced mushrooms instead of cashews if desired. It's nice to add some tender, hearty texture to compliment the soft tofu in this dish. (Mung bean sprouts for serving also work great for crisp texture!)

No peanut sauce: If you prefer to omit the peanut sauce for serving, you can add 1 Tbsp. peanut butter to the tofu sauce mixture for peanut flavor if desired. (I've prepared it this way as well, and it's tasty. Though I much prefer the peanut sauce addition!)

Other vegetables: Stir in other veggies as you see fit. Try radish, celery, carrot, bell pepper, onion, or whatever else sounds good.

Make it spicy: This recipe is mild as written. For a spicy version, add chili sauce, red pepper flakes, or sriracha to taste.

Toasted sesame oil: I prepare this dish oil-free, however toasted sesame oil can add great flavor. Simply add a teaspoon or two in the skillet to sauté the tofu.

Tips for Success!

Lettuce leaves: Be sure your leaves are fresh and crisp so they don't fall apart. They can be fragile, so handle them gently when rinsing.

Filling: Don't overstuff the wraps with filling (which is tempting to do!) as this makes them harder to fold and remain intact.

Bowls: If you find the wraps too messy, you can also serve this dish "deconstructed" in a bowl. Start with a bed of lettuce or mixed greens, then spoon on the tofu mixture, peanut sauce, and toppings.

Cashew tofu mixture with savory sauce cooking in a skillet with wooden spatula

Serving

Garnish these with your favorite toppings before serving. I highly recommend mung bean sprouts which add delightful crispy crunch! You can also sprinkle sesame seeds, crushed peanuts or slivered almonds, sliced green onions, fresh cilantro, shredded carrot, or diced cucumber.

Storing

It's best to store the lettuce, tofu mixture, and peanut sauce all in separate containers in the fridge. Then assemble fresh when ready to enjoy. The tofu mixture keeps well in a sealed container for about 2-3 days.

Vegan cashew tofu lettuce wraps topped with peanut sauce on a white plate

For more inspiration, also browse all vegan tofu recipes or easy vegan dinner recipes.

Vegan cashew tofu lettuce wraps on a white plate topped with peanut sauce

Cashew Tofu Lettuce Wraps (Vegan!)

These easy, flavorful lettuce wraps are drizzled with a creamy peanut sauce. It's the perfect combination of light and refreshing, yet satisfying and protein-rich!
5 from 2 votes
Print Recipe Pin Recipe Comment
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Appetizer, Main Dish
Cuisine: Asian-Inspired, Gluten-Free Option, Oil-Free, Vegan
Servings: 3

Ingredients

For the cashew-tofu mixture:

  • 14 oz. block extra-firm tofu (pressed*)
  • 1/2 cup cashew pieces
  • 4 green onions
  • 3 cloves garlic
  • 1 tsp. ginger, freshly grated

For the hoisin-tamari sauce:

  • 1/4 cup hoisin sauce (gluten-free if needed)
  • 2 Tbsp. tamari
  • 1 1/2 Tbsp. rice vinegar
  • 2 tsp. pure maple syrup

For serving:

  • Bibb/butter lettuce leaves
  • Peanut Sauce (for drizzling)
  • Garnish (optional): mung bean sprouts, sesame seeds, green onions, crushed peanuts

Instructions

  • Make the sauce: Add hoisin, tamari, rice vinegar, and maple syrup to a small bowl and whisk to combine. Set aside.
  • Prepare tofu mixture: Slice green onions, mince garlic, and grate ginger. Crumble/tear tofu into small pieces.
  • Cook: In a non-stick skillet over medium heat, add crumbled tofu. Sauté for 6-7 minutes until slightly golden, stirring occasionally to prevent sticking. Then add cashews, green onions, garlic, and ginger. Stir and sauté for 2-3 minutes.
  • Add sauce: Reduce heat to medium-low. Add the hoisin-tamari sauce and cook for 1-2 minutes or until warmed through.
  • Assemble wraps: Scoop mixture down the center of butter lettuce leaves. (Try not to overfill them.) Drizzle with peanut sauce. Top with mung bean sprouts, sesame seeds, crushed peanuts, or other desired toppings.

Notes

*Pressing tofu: Use a tofu press for about 15-20 minutes (or longer) or simply press between paper towels to remove excess moisture.
Yield: Recipe makes about 2.5 cups of the cashew-tofu mixture.
Make it spicy: Add chili sauce, red pepper flakes, or sriracha to taste.
For gluten-free: Use GF tamari and hoisin sauce. (San-J brand makes a vegan/GF hoisin.)
For oil-free: Ensure your hoisin sauce does not contain oil. (San-J's brand is oil-free.)
Nutrition: Estimated nutritional content is calculated without peanut sauce and optional toppings.

Nutrition Per Serving (Estimate)

Nutrition Facts
Cashew Tofu Lettuce Wraps (Vegan!)
Amount per Serving
Calories
273
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
6
g
Cholesterol
 
1
mg
0
%
Potassium
 
468
mg
13
%
Carbohydrates
 
25
g
8
%
Fiber
 
2
g
8
%
Sugar
 
12
g
13
%
Protein
 
16
g
32
%
Vitamin A
 
161
IU
3
%
Vitamin C
 
4
mg
5
%
Calcium
 
81
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this vegan cashew tofu lettuce wraps recipe with peanut sauce, also check out:

  • Spring Roll Bowl with Peanut Sauce
  • Thai Quinoa Salad
  • Asian Kale & Tofu Salad

Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Jennifer says

    June 23, 2024 at 5:31 pm

    5 stars
    Well, today in Calgary we finally got some warmer summer weather, 25°C, and for us that means a lighter dinner. This recipe fit the bill! Everything came together easily and the flavours are so delicious!! Used some homegrown lettuce for the wraps, too! This recipe is a keeper!! Thank you so much for sharing such amazing recipes with the rest of us!

    Reply
    • Kaitlin says

      June 24, 2024 at 10:21 am

      Homegrown lettuce, YES! So fun to hear that. Summer's been hitting hard here too (90°F/32°C) this week. It's always great to have light, simple meals in your back pocket for hot summer evenings. Thrilled this one worked for you, Jennifer!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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