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!
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
VEGETARIAN TOFU LETTUCE WRAPS
My best attempt at recreating my most favorite dish of tofu lettuce wraps.
Provided by Prelude2Chaos
Categories Appetizers and Snacks Wraps and Rolls
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Slice tofu into 1/4- to 1/2-inch thick slices. Lay them on a clean towel covered with 2 layers of paper towels. Place a baking sheet on top and place a heavy weight on the baking sheet. Let sit for at least 30 minutes.
- Remove lettuce core and soak, bottom down, in a bowl of cold water, about 1 hour. Remove from water and allow to drain. Remove the leaves carefully, working from the outside in. Use scissors to cut leaves into more shapely "bowls," if you like.
- Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
- Mix soy sauce, vinegar, peanut butter, honey, water, and chile-garlic sauce together in a microwave-safe bowl. Heat in the microwave until warmed, 20 to 30 seconds. Stir peanut sauce until smooth.
- Dip tofu slices in peanut sauce and place on the prepared baking sheet. Reserve remaining sauce. Spray tofu with cooking spray.
- Bake in the preheated oven until dry, 45 to 60 minutes, flipping once or twice. Cool until safe to handle and chop into cubes.
- Heat oil in a wok over medium heat. Add onion and cook until slightly softened, about 3 minutes. Add mushrooms; cook until onion is translucent, about 3 minutes more. Add garlic and ginger; cook until fragrant, about 1 minute more. Add tofu cubes and reserved sauce. Cook until heated through, about 3 minutes more. Add water chestnuts and green onions. Remove from heat.
- Spoon hot tofu mixture into lettuce leaves.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 21.6 g, Fat 9.2 g, Fiber 4.1 g, Protein 13.8 g, SaturatedFat 1.4 g, Sodium 623.8 mg, Sugar 8.9 g
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
BUFFALO TOFU WRAP
One of the dining halls at my university is well known for their delicious weekly buffalo chicken wraps. It's become an event we call Buffalo Chicken Wednesday. I'm a vegetarian, so I would ask for everything but the chicken and order a veggie burger to put in instead. They must have caught on to this because they started offering buffalo tofu wraps along with the chicken. Here's my recipe for wraps that I make at home. Enjoy!
Provided by BB2011
Categories Lunch/Snacks
Time 15m
Yield 1 Wrap, 1 serving(s)
Number Of Ingredients 8
Steps:
- Cut the tofu into cubes and fry it until the outside is firm and crispy.
- Add the buffalo sauce to the tofu and fry for about a minute more.
- Lay out the wrap and spread the ranch or bleu cheese dressing in a circle in the middle.
- Place the lettuce and tomato in the center of the wrap.
- Put the buffalo tofu on top of the veggies.
- Sprinkle the cheese on top of the hot tofu.
- Add hot sauce if you like it spicy.
- Wrap it up and enjoy!
Nutrition Facts : Calories 368.9, Fat 30.3, SaturatedFat 9.5, Cholesterol 39.6, Sodium 533.3, Carbohydrate 9, Fiber 2.9, Sugar 4.3, Protein 18.9
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
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
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5/5 (1)Total Time 25 minsCategory AppetizerCalories 136 per serving
- Heat the oil in a large nonstick skillet over medium-high heat. Add the ginger, basil, garlic and scallions and cook for about 30 seconds, stirring constantly. Add the tofu and cook for another 4-5 minutes, stirring often
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5/5 (1)Total Time 25 minsCategory Main CourseCalories 128 per serving
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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.
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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.
TOFU LETTUCE WRAPS (VEGAN, GLUTEN-FREE, HEALTHY) – HONEY ...
From honeywhatscooking.com
5/5 (10)Total Time 47 minsCategory Appetizer, Main CourseCalories 107 per serving
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- Heat a nonstick wok on medium heat. Once hot, add oil, followed by dry red chilies. Saute for 30 seconds.
THE BEST 37 VEGAN TOFU RECIPES (SIMPLE AND HEALTHY!) | THE ...
From thegreenloot.com
5/5 (2)Published 2020-12-08Estimated Reading Time 6 mins
- Garlic Teriyaki Tofu. Don’t fall into a takeout rut! Some things are easy to make at home, like Garlic Teriyaki Tofu. Throw together some store-bought teriyaki glaze, garlic and soy sauce.
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From delishknowledge.com
5/5 (1)Total Time 1 hr 20 minsCategory DinnerCalories 119 per serving
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5/5 (1)Category Main Dish RecipesServings 4Total Time 55 mins
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EASY VEGETARIAN LETTUCE WRAPS WITH JERK GRILLED TOFU ...
From foodfaithfitness.com
Reviews 48Category Main CourseCuisine CaribbeanTotal Time 45 mins
- In a small food processor (mine is 3 cups), combine the chili, red onion, ginger, garlic, thyme, cinnamon, allspice, nutmeg, coconut sugar, soy sauce, lime juice, oil and a pinch of salt and pepper. Blend, scraping the sides down every so often, until a slightly chunky paste forms. Set aside.
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From cleangreensimple.com
5/5 (1)Total Time 15 minsEstimated Reading Time 2 mins
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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.
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5/5 (4)Total Time 30 minsCategory Main CourseCalories 238 per serving
- Heat sesame oil in a skillet over medium-high heat. Break the tofu into chunks and add to the skillet. Use a spatula to continue breaking the tofu down into a crumbly mixture. Cook tofu until browned, about 10 minutes.
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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.
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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.
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VEGETABLE LETTUCE WRAPS WITH CRISPY TOFU - SHARE THE SPICE
From sharethespice.com
5/5 (2)Servings 4Cuisine AsianCategory Lunch, Main Course
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VEGETARIAN LETTUCE WRAPS RECIPE | EATINGWELL
From eatingwell.com
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.
VEGAN TOFU LETTUCE WRAPS (GF & LOW CARB) - BEAUTY BITES
From beautybites.org
Cuisine Low CarbTotal Time 20 minsCategory MainCalories 225 per serving
- Crumble tofu and cook it in a non-stick pan at medium-high with olive oil for 2 minutes until the moisture is reduced. Stir in the onion and cook for another 2 minutes.
- Next, stir in one Tbsp tamari sauce and crushed red pepper, so that the tofu is well-covered. Add the minced garlic and cook for 2-3 more minutes.
- Stir in the carrot, cabbage and broccoli, cooking for a few more minutes. Lastly, simply stir in the scallion. Add sesame oil and take off heat.
- Put a tbsp of the mixture in a lettuce leaf, making small lettuce wraps. Add sesame seeds, avocado, greens and sauce of your choice (if desired).
PF CHANG'S INSPIRED VEGETARIAN LETTUCE WRAPS - DRIVE ME HUNGRY
From drivemehungry.com
Ratings 15Category Appetizer, Salad, SidesCuisine Asian, Chinese, ThaiTotal Time 20 mins
- Heat a nonstick pan over high heat and add the oil. Crumble the tofu into the pan so it resembles ground tofu. Saute the tofu over high heat until the tofu starts to turn a light golden brown color. About 6 minutes.
- Lower to medium high heat. Add the mushrooms, onions, water chestnuts, bamboo shoots, and garlic. Saute for 1 - 2 minutes until the onions start to soften.
- Add the sauce ingredients into the pan and saute for another 1 - 2 minutes. Taste and season for salt & pepper.
- Layer two leaves of lettuce on top of each other and spoon the tofu filling in the center. Garnish with shredded carrots, cilantro leaves, and sprinkle on sesame seeds.
20 MINUTE VEGAN LETTUCE WRAPS - HEALTHY & DELICIOUS! - THE ...
From thecheekychickpea.com
Reviews 4Category MainsCuisine AsianTotal Time 20 mins
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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.
FIRECRACKER VEGAN LETTUCE WRAPS RECIPE - PINCH OF YUM
From pinchofyum.com
4.8/5 (102)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 - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (4)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.
18 EASY VEGAN TOFU WRAP RECIPES - GLORIOUSLY VEGAN
From gloriouslyvegan.com
- Thai Tofu Wrap | MyRecipes. Learn how to make Thai Tofu Wrap. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
- Green Goddess Tofu Wraps | The Fitchen. Loaded with tofu, chickpeas, greens, and tomatoes, these wraps are a healthy and filling lunch option.
- Crunchy Asian Tofu Peanut Wraps | She Likes Food. These Crunchy Asian Tofu Peanut Wraps are packed with veggies, tofu and a delicious and flavorful homemade peanut sauce!
- Southwestern Tofu Wrap | House Foods. Fresh veggies like bell pepper, zucchini, and onions are mixed with crispy tofu and creamy cubes of avocado in this wrap.
- 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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