Vegetarian Lettuce Wraps

Vegetarian lettuce wraps were a huge hit with my daughter.  She use to always enjoy our chicken lettuce wraps, so when I made them for us I felt guilty she wouldn’t eat them. I went on the search for a vegetarian version and this recipe was perfect! Actually, we all loved them. They taste just like PF Changs, I kid you not.

Vegetarian Lettuce Wraps - These wraps taste just like PF Changs! So fresh, easy and healthy!

 

These wraps are just as quick and easy to prepare as the chicken wraps. Super easy weeknight meal. Prepare the veggies and tofu. Mix up the sauce.

Vegetarian Lettuce Wraps - These wraps taste just like PF Changs! So fresh, easy and healthy!

Saute the tofu for about 5 minutes. Add in the mushrooms and cook until all moisture has evaporated. Stir in the water chestnuts, garlic, red pepper flakes and half of the onions. Saute for another 1 minute or so. Pour the sauce over and cook for another minute until bubbling.

Vegetarian Lettuce Wraps - These wraps taste just like PF Changs! So fresh, easy and healthy!

Spoon into the lettuce wraps, top with shredded carrots and onions, serve.

Vegetarian Lettuce Wraps - These wraps taste just like PF Changs! So fresh, easy and healthy!

I’m not a vegetarian but I love these wraps and would make them over and over again. My daughter was in HEAVEN!  Vegetarian lettuce wraps would be a great option for Meatless Mondays. Quick, easy, healthy and absolutely to die for!

5.0 from 1 reviews
Vegetarian Lettuce Wraps
 
Prep time
Cook time
Total time
 
Vegetarian lettuce wraps are quick, easy, healthy and are absolutely heavenly.
Author:
Serves: 4 servings
Ingredients
  • 3 tablespoons hoisin sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon sriracha (or more if desired)
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons canola oil
  • 1 (12 to 14-ounce) package extra firm tofu (do not use silken)
  • 8 ounces cremini mushrooms (baby bella), finely chopped
  • 1 (8-ounce) can water chestnuts, drained and finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • ¼ teaspoon red pepper flakes (optional)
  • 4-5 green onions, finely sliced green tops, divided
  • 8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves
  • ½ cup grated carrots
Instructions
  1. In a small bowl, stir together the hoisin, soy sauce, teriyaki sauce, sriracha, rice vinegar, and sesame oil. Set aside.
  2. Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again.
  3. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks.
  4. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more.
  5. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
  6. Pour the sauce over the top of the mixture and stir to coat. Cook just until it's bubbling and the sauce is warmed through, about 1 minute.
  7. Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions and grated carrots.
  8. Serve and enjoy!

Vegetarian Lettuce Wraps - These wraps taste just like PF Changs! So fresh, easy and healthy!

 

Recipe inspired by WellPlated

 

Comments

  1. Reply

    I just love a great Lettuce Wrap and this looks delicious, thanks so much for sharing it with us. Have a great week and come back to see us at Full Plate Thursday real soon!
    Miz Helen

  2. Reply

    I wanted to make lettuce wraps this week and now have your great recipe to try! Thanks-printing!

    1. Reply

      Thank you, Heidi! I hope you enjoy the recipe. 🙂

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