Go Back
This image shows a close-up of vegan lettuce wraps filled with a savory tofu, mushroom, and water chestnut mixture, garnished with grated carrots and green onions, ready to be served as a fresh and healthy appetizer.

Vegan Lettuce Wraps

Vegan lettuce wraps filled with a savory mix of crumbled tofu, mushrooms, and water chestnuts, all tossed in a flavorful hoisin-soy sauce. Topped with grated carrots and green onions, these wraps are a fresh, healthy, and satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 169 kcal

Equipment

  • Mixing bowl
  • Wooden spoon
  • Nonstick Skillet
  • Paper towels

Ingredients
  

  • ¼ tsp red pepper flakes
  • 1 packages extra-firm tofu do not use silken
  • 8 oz finely chopped baby bella cremini mushrooms
  • 2 tbsp grapeseed oil or canola oil
  • 4 green onions thinly sliced, divided
  • 1 can water chestnuts drained and finely chopped
  • 2 cloves garlic minced
  • 8 large inner leaves romaine lettuce from a romaine heart
  • 2 tbsp freshly grated ginger
  • 3 tbsp hoisin sauce
  • 1 tsp sesame oil
  • Optional for serving: grated carrots additional red pepper flakes
  • 2 tbsp rice vinegar
  • 3 tbsp reduced-sodium soy sauce

Instructions
 

  • In a small bowl, mix together the hoisin, soy sauce, rice vinegar, and sesame oil, then set aside.
    This image shows a small bowl with hoisin sauce, soy sauce, rice vinegar, and sesame oil being mixed together to create a flavorful sauce for the tofu filling in the vegan lettuce wraps.
  • Press the tofu between paper towels to remove as much moisture as possible.
    This image shows extra-firm tofu being pressed between layers of paper towels to remove excess moisture, preparing it for crumbling and cooking in the vegan lettuce wraps.
  • Refresh the paper towels and press again.
  • Heat 2 teaspoons of canola oil in a large nonstick skillet over medium-high heat.
  • Once the oil is hot, crumble the tofu into the skillet, breaking it into small pieces as it cooks.
  • Cook for 5 minutes, then add the diced mushrooms.
  • Continue cooking until the remaining tofu liquid evaporates and the tofu begins to turn golden, about 3 more minutes.
    This image shows crumbled tofu and finely chopped baby bella mushrooms being sautéed in a nonstick skillet, turning golden brown as the liquid evaporates.
  • Add the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions, cooking until fragrant, about 30 seconds.
    This image shows water chestnuts, garlic, ginger, red pepper flakes, and green onions being added to the tofu mixture, enhancing the flavors before the sauce is poured in.
  • Pour the prepared sauce over the tofu mixture, stirring to coat.
    This image shows the hoisin-soy sauce mixture being poured over the tofu and mushrooms in the skillet, coating the filling with a rich and savory flavor.
  • Cook until you hear bubbling and the sauce is heated through about 30 to 60 seconds.
  • Serve by spooning the tofu mixture into individual lettuce leaves.
    This image shows the tofu and mushroom mixture being spooned into large romaine lettuce leaves, ready to be topped with grated carrots and green onions.
  • Top with the remaining green onions, grated carrots, and extra red pepper flakes if desired.
    This image shows the finished vegan lettuce wraps filled with tofu, mushrooms, water chestnuts, and hoisin sauce, topped with grated carrots and green onions, and served on a platter.

Notes

  • For added crunch, consider sprinkling chopped peanuts or toasted sesame seeds on top of the lettuce wraps just before serving.