PF CHANG'S TOFU LETTUCE WRAPS
So similar to a family favorite, Lali's "PF Chang's Chicken Lettuce Wraps", that my family was more than happy to eat tofu -- always a good sign!
Provided by SAHS7930
Categories Soy/Tofu
Time 1h
Yield 8 wraps, 4 serving(s)
Number Of Ingredients 21
Steps:
- Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
- Cut tofu into tiny cubes (about 1/4" thick) and arrange in a lidded dish to be marinaded. Combine brown sugar, soy sauce and rice vinegar in a small bowl. Pour over tofu. Let sit in the refrigerator for at least an hour; I usually leave it overnight.
- Heat olive oil in a skillet over medium-high heat. Add tofu, water chestnuts, mushrooms, onion, and garlic and cook until vegetables are tender.
- Dissolve 1 Tsp brown sugar in 1 Tsp soy sauce and add to pan. Saute until well mixed and heated through. Spoon mixture into lettuce leaf "bowls".
- For the sauce, combine sugar, water, soy sauce, rice vinegar, ketchup, lemon juice, sesame oil, mustard and garlic in a bowl; pour over lettuce wraps and serve.
Nutrition Facts : Calories 726.1, Fat 27.1, SaturatedFat 3.4, Sodium 4139.6, Carbohydrate 106, Fiber 27.4, Sugar 66.8, Protein 33.3
THAI TOFU LETTUCE WRAPS
I couldn't keep this yummy, light lunch under wraps. The original recipe featured chicken, but I modified it for my vegetarian husband. Now both of us prefer the Thai-style tofu version. -Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- For dressing, in a blender, combine the first 11 ingredients; cover and process until smooth. Stir in 1/4 cup cilantro., In a large bowl, combine the tofu, onions, carrots, red pepper, 1/2 cup peanuts and remaining cilantro. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
Nutrition Facts : Calories 507 calories, Fat 43g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 558mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.
TOFU LETTUCE WRAPS WITH MUSHROOMS RECIPE BY TASTY
Here's what you need: water, soy sauce, sesame oil, garlic, fresh ginger, brown sugar, sriracha, rice wine vinegar, scallions, tofu, sesame oil, medium yellow onion, mushroom, garlic, water chestnuts, scallions, canola oil, rice noodle, iceberg lettuce
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 19
Steps:
- Remove the tofu from its packaging and drain. Wrap tofu in a kitchen towel and find a heavy object to place on top of tofu, leave it there for 10-20 minutes, until tofu feels more tender.
- Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions, and stir. Set ½ cup (120 ml) of the sauce aside.
- Crumble the tofu into the marinade, cover, and refrigerate for 1 hour.
- In a medium wok or skillet over medium heat, add the sesame oil and onion, and cook 3 minutes, until onions are translucent. Add the mushrooms and garlic and cook for about 5 minutes, or until the mushrooms are tender.
- Add the marinated tofu to the pan and cook until the majority of marinade cooks off. Add the water chestnuts and scallions. Pour in the reserved sauce. Toss to coat and cook until just heated through. Transfer the tofu mixture to a medium bowl.
- Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil. Fry the rice noodles for about 30 seconds, until puffed up. Transfer the fried noodles to paper towels to drain.
- Slice the core off the head of lettuce and separate into individual leaves.
- Serve with leaves of lettuce, rice noodles, and drizzle remaining sauce over top.
- Enjoy!
Nutrition Facts : Calories 762 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 4 grams, Protein 17 grams, Sugar 21 grams
LETTUCE WRAPS
Steps:
- In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
- Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. 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. 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. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
- Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
- Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 169 kcal, Carbohydrate 21 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Fiber 4 g, Protein 11 g, Sugar 8 g, UnsaturatedFat 4 g
RESTAURANT-STYLE TOFU LETTUCE WRAPS
I looked high and low for tofu lettuce wrap recipes and could not find one single recipe on the web that hit the spot, so I made up my own. This is delicious and, although it takes a little preparation, it's totally worth it. Serve with some Chinese-style hot mustard.
Provided by hillarymvaughan
Categories Appetizers and Snacks Wraps and Rolls
Time P1DT3h55m
Yield 8
Number Of Ingredients 26
Steps:
- Place tofu in an airtight container and freeze for 24 hours. Remove from container and thaw, at least 3 hours. Squeeze out excess moisture with your hands or place tofu on paper towels and lay a heavy cutting board on top.
- Whisk 1/4 cup soy sauce, brown sugar, 1 tablespoon rice wine vinegar, and sherry together in a bowl to make the cooking sauce.
- Whisk water, white sugar, 3 tablespoons soy sauce, hoisin sauce, oyster sauce, 1 tablespoon rice wine vinegar, and chile-garlic sauce together in a small saucepan over medium-low heat. Add 1/4 teaspoon cornstarch at a time and whisk until thickened, 3 to 5 minutes. Store special sauce in the refrigerator until ready to serve.
- Chop tofu roughly into small pieces. Heat 1 teaspoon sesame oil in a large skillet over high heat. Add tofu when oil is hot; stir-fry until tofu is browned, about 5 minutes. Set tofu aside in a bowl.
- Heat remaining sesame oil in the skillet over high heat. Saute onion and garlic until browned and any excess liquid is absorbed, about 2 minutes. Add mushrooms, water chestnuts, and bamboo shoots. Cook over medium-high heat until any excess liquid is absorbed, 2 to 3 minutes. Add cooking sauce to the skillet and stir. Add tofu to the skillet. Cook until sauce is thickened and all vegetables are tender, 2 to 3 minutes more. Remove from heat.
- Place radicchio, bean sprouts, noodles, peanuts, carrot, and green onions in individual bowls. Place tofu mixture in a serving bowl. Arrange lettuce leaves on a large plate. Put special sauce in a serving bowl with a spoon. Assemble by placing 2 to 3 lettuce leaves on a plate, topping with tofu and garnishes, and drizzling the special sauce on top.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 41.6 g, Cholesterol 0.1 mg, Fat 10.2 g, Fiber 6.6 g, Protein 13.3 g, SaturatedFat 1.7 g, Sodium 1284 mg, Sugar 17.2 g
VEGETARIAN LETTUCE WRAPS
Steps:
- Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.) Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic if using. Pile mixture into romaine hearts, then add sliced of avocado. Fold up and chow down!
VEGAN LETTUCE WRAPS WITH TOFU
These easy-to-make meatless lettuce wraps will be loved by everyone, including meat eaters. The tofu provides a texture similar to ground chicken. And the combination of mushrooms, water chestnuts, and hoisin sauce make this dish come to life. You're not going to believe how much flavor is packed in these easy-to-make vegan wraps. Serve with Thai peanut sauce for dipping.
Provided by CookingWithShelia
Categories Appetizers and Snacks Wraps and Rolls Lettuce Wraps Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
- Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
- Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
- Serve with lettuce and garnish with green onions and carrots.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 18.8 g, Cholesterol 0.2 mg, Fat 10.1 g, Fiber 3.9 g, Protein 9.2 g, SaturatedFat 1.2 g, Sodium 704.6 mg, Sugar 6.5 g
TOFU LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a nonstick skillet over medium-high heat. Throw in the tofu and break it up into very small pieces. Cook until much of the liquid cooks off and the tofu starts to turn golden, for several minutes.
- Add the chili powder and some salt and pepper, then stir. Throw in the green onions and corn and cook for a few minutes (the corn can remain crunchy). Add the soy sauce and cook until most of the liquid has been absorbed. Turn off the heat and stir in the balsamic vinegar.
- Pile the mixture into individual romaine lettuce leaves, then add slices of avocado. Fold up and chow down!
TOFU LETTUCE WRAPS
discovered tofu lettuce wraps years ago at PF Changs and boy were they tasty! Most recently for the past two years I've been visiting the True Food Kitchen near me in Virginia and they have the most amazing tofu lettuce wraps. I finally just got around to creating my own and I'm in love. TIP - make sure to use the tofu that comes vacuum sealed like the Wildwood brand or Trader Joes also has this and has new sriracha flavor. This tofu is not in water and is very firm, so easy to chop into small pieces.
Provided by dishedanddressed
Categories Soy/Tofu
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl mix soy sauce and vinegar and set aside.
- Lightly coat a skillet with the oil and warm over medium heat, then add tofu. Saute 5 minutes, stirring occasionally, until lightly browned all around.
- Add garlic and cook for 1 minute. Stir in soy sauce and vinegar mixture.
- Add water chestnuts, cashews, and scallions and cook 3-4 minutes.
- Add cilantro and squeeze lime juice over the mixture. Stir to combine and remove from heat.
- Spoon mixture into lettuce cups and garnish with avocado slices and sriracha and serve.
- Top with sriracha and avocado slices.
Nutrition Facts : Calories 417.9, Fat 32.7, SaturatedFat 5.4, Sodium 1743.3, Carbohydrate 22.4, Fiber 2.6, Sugar 4.4, Protein 14.5
More about "tofu lettuce wraps food"
VEGETARIAN LETTUCE WRAPS RECIPE - EATINGWELL
From eatingwell.com
4.5/5 (3)Total Time 40 minsCategory Healthy Lettuce Wrap RecipesCalories 178 per serving
- Combine vinegar, hoisin, soy sauce, sesame oil and crushed red pepper in a small bowl; set aside.
- Cut tofu in half horizontally. Press the tofu slices between paper towels to squeeze out as much liquid as possible. Crumble the tofu. Heat canola oil in a large nonstick skillet over medium-high heat. Add the crumbled tofu; cook, stirring and breaking into smaller pieces, until starting to brown, about 5 minutes. Add mushrooms; continue cooking and stirring until any liquid has evaporated, about 3 minutes. Stir in daikon, garlic, ginger and scallions. Add the reserved sauce; cook, stirring, until well combined and heated through, about 2 minutes.
CRISPY TOFU LETTUCE WRAPS WITH PEANUT SAUCE - MINIMALIST ...
From minimalistbaker.com
5/5 (17)Calories 160 per servingCategory Appetizer, Entree
- Begin by pressing tofu: Either wrap in a clean towel and set something heavy on top or use a tofu press. Press for a total of ~30 minutes.
- PEANUT SAUCE: In the meantime, prepare peanut sauce by adding all ingredients except water to a small mixing bowl (starting with the lesser quantity of each ingredient). Whisk to combine then add a little water at a time and whisk until creamy, smooth, and pourable. Taste and adjust flavor as needed, adding more tamari or coconut aminos for saltiness, maple syrup for sweetness, chili garlic for heat, or lime for acidity. Set aside for serving.
- TOFU: Once pressed, slice tofu into ~3/4-inch cubes and add to a large mixing bowl or Tupperware with a lid. Add the tamari, chili garlic sauce, sesame oil, and maple syrup (reserve the cornstarch for later). Seal with the lid and toss gently to combine. Let marinate for 15 minutes.
- At this time, heat your oven to 400 degrees F (204 C), and line a baking sheet with parchment paper.
TOFU LETTUCE WRAPS - FOOD WITH FEELING
From foodwithfeeling.com
Reviews 1Total Time 25 minsCategory DinnerCalories 203 per serving
- In a small bowl, mix together the hoisin, soy sauce, vinegar, and sesame oil. Combine and set aside.
- If you haven’t done so, lightly press the tofu (see my guide on pressing tofu HERE). Dry it off with a towel or paper towels.
- Heat the canola/ olive oil in a large skillet over medium heat. Once the oil is hot, crumble the block of tofu into small pieces directly into the skillet. Using a spatula, continue to break up the tofu as it sautees and cook for 5 minutes, stirring frequently.
- Add in the mushrooms and cook for 3 additional minutes. The liquid from the mushrooms should mostly cook off and the tofu will start to turn a lightly golden brown. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onion. Cook for 1 additional minute.
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From themodernproper.com
Ratings 4Servings 6Cuisine ThaiTotal Time 25 mins
- Grind the toasted rice in a food processor or high speed blender until it is the texture of a fine powder
- Add the crumbled tofu and sauté until it is warmed through, about 5 minutes.Add powdered, toasted rice (if using), brown sugar, lime juice, zest, salt, and chili paste
PRESSED TOFU LETTUCE WRAPS RECIPE - GOOP
From goop.com
Servings 4-6Category Dinner Recipes
- Cut the tofu in half crosswise and then slice each half into thirds to create 6 even planks. Line a small baking sheet with paper towels or a clean kitchen towel. Place the tofu on the towel and cover with another layer of towels. Place another baking sheet on top of the tofu and weight it down with a few cans or a heavy pot. Let sit for 30 minutes. This step removes extra water from the tofu, allowing it to get super crispy in the pan.
- Working in batches, lay the tofu in the pan, away from you to avoid getting splattered with oil. Gently shake the pan to prevent the tofu from sticking. Fry until the edges begin to brown and turn golden, about 2 minutes, and then flip. Fry for an additional 2 minutes on the other side, or until evenly golden. Remove from the pan and place on a baking rack or paper towels and season with salt. Repeat until all the tofu is fried.
FIRECRACKER VEGAN LETTUCE WRAPS RECIPE - PINCH OF YUM
From pinchofyum.com
4.8/5 (104)Calories 397 per servingCategory Dinner
- Soak your noodles in a bowl of lukewarm water for at least 30 minutes while prepping the rest of the recipe. You want the noodles to be soft and flexible.
- Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
- Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces. Heat a little oil in a nonstick skillet. Add your tofu. Stir-fry until golden brown. I usually let it sauté for at least 15 minutes. Add about half of the sauce to the pan. Stir-fry for another 3-5 minutes. As the sauce browns, it will form small crispy pieces around the tofu. Yum! Transfer tofu to a bowl.
- Drain and rinse your noodles. Add another swish of oil to the pan and plop the noodles in. Add about half of the remaining sauce. Stir fry for just a minute or two until coated. Add a splash of water if it’s too sticky. Remove from heat immediately and toss with the tofu.
TOFU LETTUCE WRAPS (VEGAN, GLUTEN-FREE, HEALTHY) – HONEY ...
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- Heat a nonstick wok on medium heat. Once hot, add oil, followed by dry red chilies. Saute for 30 seconds.
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VEGAN MUSHROOM TOFU LETTUCE WRAPS • IT DOESN'T TASTE LIKE ...
From itdoesnttastelikechicken.com
5/5 (17)Total Time 40 minsCategory Appetizer, Main Course, SaladCalories 227 per serving
- To prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.
- Make the sauce: Add all of the sauce ingredients to a small bowl and whisk to combine. Set aside.
- Prepare the filling: In a large skillet or non-stick pan heat the oil over medium-high heat. Add the onion, ginger, and garlic. Sauté for about 5 minutes until the onions turn translucent and begin to brown.
- Reduce the heat to medium and use your hands to crumble the tofu into the pan. Cook for about 5 minutes until the tofu begins to brown. Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown. Add the mushrooms and continue to cook until the mushrooms are cooked through and darker in colour, about 5 minutes. Add all of the sauce to the tofu and mushrooms and stir to mix in. Remove from heat.
TOFU LETTUCE WRAPS YOU CAN PREPARE AT HOME
From tofubud.com
5/5 (7)Estimated Reading Time 6 minsServings 6Total Time 25 mins
- Once pressed and drained, crumble your block of tofu into a bowl. The best way to do this is to crumble the tofu by hand. Set aside.
- Toast your rice in a skillet with no oil until it begins to brown. Once browned, place your toasted rice into a food processor and blend until you have smaller rice grains.
- Next, chop your shallots, and heat up a drizzle of oil in a skillet on the stovetop. Fry your chopped shallots in the oil until they start to soften.
EASY TOFU LETTUCE WRAPS - SARAH'S VEGAN KITCHEN
From sarahsvegankitchen.com
5/5 (27)Total Time 35 minsServings 4-6
- Heat sesame oil over medium-high heat in a nonstick skillet or wok. Stir-fry diced onion with chopped mushrooms until mushrooms have released their excess liquid and shrunk considerably, about 8-10 minutes.
- Add white parts of green onion, garlic, minced ginger and chili-garlic paste. Stir-fry for a few minutes, until fragrant and slightly tender.
- Add diced water chestnuts, oyster sauce and the green parts of the green onions and stir-fry 1-2 more minutes.
ASIAN TOFU LETTUCE WRAPS | CAIT'S PLATE
From caitsplate.com
Estimated Reading Time 3 mins
- In a small mixing bowl combine hoisin sauce, soy sauce, water and cornstarch. Whisk to combine and set aside.
- In another small mixing bowl, combine minced garlic, grated ginger, 1 teaspoon of olive oil and red pepper flakes. Stir to combine and set aside.
- To a large non-stick skillet over medium heat, add a drizzle of olive oil. Once the olive oil is shimmering, add bell peppers and crumbled tofu. Saute for several minutes until bell peppers begin to get tender and tofu is lightly browned.
- Lower heat to medium low and use a spoon or spatula to make a hole in the center of the pan and add the garlic/ginger mixture. Mash it into the pan and let cook until fragrant (~30 seconds) then stir into the tofu/bell pepper mixture. Push the mixture to the sides of the pan making another small well in the center.
TOFU LETTUCE WRAPS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (5)Total Time 22 minsCategory Appetizer, MainCalories 313 per serving
- Place the shiitake mushrooms in a small bowl and add hot water to cover completely. Let rehydrate for 15 minutes, or until the mushrooms turn soft throughout. Squeeze out the extra liquid and mince them into small pieces.
- Heat the peanut oil in a large nonstick skillet over medium-high heat. Add the diced tofu and spread it out as much as possible. Cook without moving for 1 minute, or tunil the bottom turns pale yellow. Then use your spatula (a silicone spatula works great) to gently flip and separate the tofu. Cook until most of the sides turn golden and crispy, about 5 minutes.
- Move the tofu to one side of the pan. Add the water chestnuts, shiitake mushrooms, and green onion whites to the other side. Cook and stir on that side for 1 minute.
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VEGETARIAN LETTUCE WRAPS (COPYCAT PF CHANGS) | A MIND ...
From amindfullmom.com
5/5 (3)Category Appetizer, Main CourseCuisine AsianTotal Time 40 mins
- If using dried mushrooms, place the dried mushrooms into a heat-safe bowl and cover with boiling water. Let soak for 20-30 minutes.
- Place the block of tofu between thick paper towels and place onto a plate and top with a heavy skillet or plate and let sit for 20 minutes, changing out the paper towels after 10 minutes if needed.
- In a small bowl, stir together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil, garlic, and ginger.
- Chop up the dried tofu into small ½ inch chunks, alternatively, you can crumble up the tofu into small bits.
TERIYAKI TOFU LETTUCE WRAPS – LOTUS FOODS WEBSITE
From lotusfoods.com
5/5 (1)Category Main Course
- Heat oil in a nonstick pan over medium high heat. Add the tofu and cook for ~5 mins or until golden brown on both sides.
- Stir in the teriyaki sauce and cilantro, mix to combine and cook until sauce becomes sticky and everything is nicely coated (~2 mins).
VEGAN LETTUCE WRAPS - MY PLANT-BASED FAMILY
From myplantbasedfamily.com
5/5 (1)Category Main Dish RecipesServings 4Total Time 55 mins
- Put tofu on a baking sheet covered with parchment. Bake at 400 degrees for 20 minutes. Then flip tofu and bake for 15 more minutes.
BAKED SESAME TOFU LETTUCE WRAPS | RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (1)Total Time 40 minsCategory Main DishCalories 349 per serving
- To make the tofu, first wrap the block of tofu in a dish towel on a plate or baking tray and place a few heavy objects on top of it. A stack of cookbooks or cast-iron pan does the trick. Let it sit for 30-60 minutes.
- Whisk together the marinade ingredients in a shallow dish, loaf pan or roasting pan. Once the tofu is done pressing, cut it into strips and place the strips in the marinade. Let sit for 30-60 minutes, up to overnight. Every 10 minutes or soon, carefully stir and spoon the marinade over the tofu so all the pieces are getting coated. When you’re getting close to baking time, pre-heat the oven to 350 F and either line a baking try with parchment paper or spray it with some non-stick coconut oil cooking spray.
- When the tofu is done marinating, mix in the cornstarch and sesame seeds then place the tofu strips on a baking sheet in a single layer.
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- Crispy Tofu Wrap with Homemade Tortillas & Avocado Mayo | Elephantastic Vegan. Recipe for a vegan crispy Tofu Wrap with homemade wheat tortillas, avocado mayo, salad and cucumbers.
- Cajun Tofu Wraps - The Live-In Kitchen. Cajun tofu wraps are a high protein vegetarian lunch idea for taking to work or school. Crisp baked tofu and creamy cajun ranch dressing are irresistible.
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