Vegan Recipe: Tofu Lettuce Wraps

Vegan Tofu Lettuce Wraps

By Vicki Brett-Gach, a Certified Vegan Lifestyle Coach

These flavorful lettuce wraps transform plain tofu into delicious – whether served as a light meal, or an adorable appetizer. The tofu mixture is very easy to prepare, and can be ready in just a few minutes. Leftovers for tomorrow’s lunch are pretty outstanding, too. For extra color and variety, mix and match these wraps with prepared brown rice, or garnish with fresh vegetables, and serve along with Spicy Peanut Sauce (recipe below).


1 package extra firm tofu, crumbled
3 tablespoons Bragg’s Liquid Aminos (or soy sauce or tamari)
2 tablespoons rice wine vinegar
2 teaspoons vegan Worcestershire Sauce
2 stalks celery, diced
3/4 cup red cabbage, thinly slice
2 teaspoons fresh ginger, minced
1/4 teaspoon red pepper flakes
1/4 cup fresh cilantro, chopped (or to taste)

Lettuce leaves

Optional garnishes and additions: 

  • shredded carrots
  • diced cucumbers
  • brown rice
  • hot sauce
  • Spicy Peanut Sauce * (see recipe below)


Heat a large wok or heavy skillet, and add tofu to the pan. Brown slightly, stirring occasionally. If needed, add a little water to prevent sticking to the pan. Mix in Bragg’s Liquid Aminos, rice wine vinegar, and Worcestershire Sauce, and continue to saute until slightly browned. Add celery, red cabbage, fresh ginger, and red pepper flakes, and continue cooking until mixture is golden and almost crispy.

Turn off heat, and stir in fresh cilantro.

Serve tofu mixture in lettuce leaves, along with optional garnishes and Spicy Peanut Sauce (if desired).

* Spicy Peanut Sauce

1/4 cup natural peanut butter
1/4 cup natural Bragg’s Liquid Aminos (or soy sauce or tamari)
2 tablespoons rice vinegar, unseasoned
1 tablespoon fresh minced ginger
2 tablespoons agave
1 teaspoon of a “mild” hot sauce (such as Cholula)
Sea salt to taste
Juice? of one fresh lime

In a small saucepan, mix peanut butter, soy sauce, rice vinegar, ginger, agave, and hot sauce. Cook over medium heat, stirring until mixture is smooth. Serve alongside lettuce wraps.

Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, a Certified Personal Chef through Wellness Forum Health, and a graduate of the Plant-Based Nutrition Certificate program through the T. Colin Campbell Center for Nutrition Studies. She coaches clients, teaches heart-healthy vegan cooking classes, and is featured in THE VEGAN FRIENDS COOKBOOK, a collaborative collection of recipes by vegan chefs around the world. Connect with her on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes as soon as they are published.

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