Flavorful vegan Cashew Tofu Lettuce Wraps drizzled with a Thai-style peanut sauce! It's a light & refreshing meal... yet satisfying and protein-rich. (Vegan, gluten-free, oil-free.)
These easy Cashew Tofu Lettuce Wraps are so delicious and made with crisp, refreshing textures! (Plus it's another way to enjoy my homemade Peanut Sauce that I love so dearly.)
We combine crispy lettuce leaves with a tender 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.
They're so great as an appetizer, lunch, or light dinner (especially in summer!)
Ingredients for Tofu Lettuce Wraps
For this recipe you'll combine:
- Extra-firm tofu: You'll need one 14-ounce block tofu for this recipe. We'll press it before using, so use a tofu press if you have one. If not, simply press between paper towels to remove the excess moisture. (I find pressing tofu helps to 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!
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.
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.
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.
Cashew Tofu Lettuce Wraps (Vegan!)
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
- Bibb/butter lettuce leaves
- Peanut Sauce (for drizzling)
- Garnish (optional): mung bean sprouts, sesame seeds, green onions, crushed peanuts
- 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.
Nutrition Per Serving (Estimate)
Sodium: 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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