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Peanut Tofu Lettuce Wraps (Vegan, Gluten Free)

These tofu lettuce wraps are the perfect light meal for a warm summer night. Tofu and mushrooms are sautéed, then drenched in creamy peanut sauce before served on crunchy lettuce!

tofu lettuce wraps

If you’ve been here before, you know I absolutely love peanut sauce. I make it all the time for a variety of meals, and pretty much always have the ingredients on hand. These tofu lettuce wraps were basically just another vehicle to satisfy my peanut sauce cravings, but now this is one of my favorite summertime recipes!

It’s tough to turn on the oven during the summer, so I am all about quick meals that require minimal heat. For these tofu lettuce wraps, you only need one pan and only need to turn on the stove for about 10 minutes! You’ll sauté green onion, mushrooms, tofu, and water chestnuts together until browned. Then just pour on delicious homemade peanut sauce and mix together!

In this recipe, you’ll crumble the tofu, rather than slicing it into cubes. This gives the tofu a meatier texture, and ensures the peanut sauce gets into all the nooks and crannies!

tofu lettuce wraps

How to Make Tofu Lettuce Cups

  • Press a block of extra firm tofu between two plates for at least 10 minutes to remove excess water.
  • Chop up half a box of mushrooms and sauté them with sliced green onion.
  • Use your hands to crumble tofu into small, bite size pieces, and add them to the pan.
  • Cook until tofu is browned.
  • Toss tofu mixture with water chestnuts and homemade peanut sauce.
  • Scoop tofu into whole lettuce leaves, and sprinkle with green onions, fresno chilis, and chopped peanuts.

Main Ingredients + Some Nutrition Notes

  • Tofu: Tofu is a soy-based product that is a staple for vegetarian diets. It is one of my favorite protein sources because it is inexpensive and versatile. Tofu is low in saturated fat, and is also a good source of iron, magnesium, and calcium! Tofu tastes very plain on its own, but soaks up any sauce or dressing you add beautifully.
  • Mushrooms: Mushrooms are another staple for vegetarian diets, because they have a meaty texture and savory, umami flavor profile. Unlike other fruits and vegetables, mushrooms are a good plant-based source of vitamin D, a nutrient many Americans do not get enough of!
  • Ginger: Ginger has been used for ages to treat a variety of ailments. It is effective in fighting nausea, and contains powerful antioxidants. It also has antibacterial properties, so it can be used to help fight infections.
  • Water Chestnut
  • Butter Lettuce
  • Peanut Butter
  • Lime Juice
  • Garlic
tofu lettuce wraps

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Peanut Tofu Lettuce Wraps (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 3 1x
  • Category: main dish

Description

These tofu lettuce wraps are the perfect light meal for a warm summer night. Tofu and mushrooms are sautéed, then drenched in creamy peanut sauce before served on crunchy lettuce!


Scale

Ingredients

  • 1 tbsp avocado oil
  • 1 block extra-firm tofu, pressed for at least 10 minutes
  • 2 cups mushrooms, chopped
  • 4 green onions, sliced
  • 1 can sliced water chestnuts, drained and rinsed
  • 1 head of butter lettuce, leaves removed, washed, and dried
  • 1/4 cup crushed peanuts
  • 1 fresno chili, sliced thin

Peanut Sauce

  • 1 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp low sodium tamari
  • 1 tbsp cold water
  • Juice of half a lime
  • 1 tbsp rice vinegar
  • 12 tsp chili paste
  • 1 tbsp mauka honey
  • 1 clove garlic, grated
  • 1 inch piece fresh ginger, peeled and grated
  • 2 tbsp creamy natural peanut butter

Instructions

  1. Heat avocado oil in a large skillet on medium heat.
  2. Add mushrooms and half of the green onions to the skillet, cooking for 2-3 minutes until mushrooms begin to release their liquid.
  3. Use your hands to crumble the tofu into small chunks directly into the skillet. Continue cooking for 5-8 minutes, stirring occasionally, until tofu begins to brown nicely and mushrooms are cooked through.
  4. Meanwhile, prepare the peanut sauce by whisking together all peanut sauce ingredients in a small mixing bowl until smooth and creamy.
  5. Once tofu is done, remove from heat. Stir in water chestnuts and peanut sauce until everything is evenly coated.
  6. Scoop about 1/4 cup of tofu mixture into each lettuce leaf. Top each lettuce wrap with a sprinkle of the remaining green onion, crushed peanuts, and fresno chili slices.


Notes

  • If you can’t find butter lettuce, any sturdy leafy vegetable will work. Try romaine or cabbage!

Keywords: tofu lettuce cups, vegan, peanut sauce, gluten free, tofu

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broccoli salad with thai peanut dressing Featured

Broccoli Salad with Thai Peanut Dressing (Vegan, Gluten Free)

This lettuce-free salad is still full of green goodness, thanks to one of my favorite vegetables. Broccoli is the crunchy base for this delicious salad, and it’s the perfect vehicle for a creamy Thai peanut dressing!

broccoli salad with thai peanut dressing

I’ve said it before, and I’ll say it again – peanut sauce makes everything better. I’m always looking for new ways to add it to my meals. This salad was inspired by the Raw Broccoli salad I had at one I had at one of my favorite NYC restaurants, Emily. My sister and I dined there on one of my last nights living in the city and shared a meal. I left the restaurant equally as excited about their broccoli salad as I was their pizza!

This broccoli salad includes dried cherries and peanuts, just like at Emily. I also added edamame for an added boost of plant-based protein! Everything is coated in the creamiest blanket of peanut dressing. This dish is also a great meal prep recipe. It’s quick and easy to make, and it holds up well in the fridge for a few days.

Broccoli and Cruciferous Vegetables

Broccoli just might be my all-time favorite vegetable. One reason I love it is because it holds onto sauces and dressings so well. It also has so many health benefits! Broccoli is part of the cruciferous vegetable family, which also includes kale, cauliflower, cabbage and Brussels sprouts. Cruciferous vegetables are rich in fiber, so they help keep us full. They are also excellent sources of many vitamins and minerals, including folate, and vitamins A, C, and K. Cruciferous vegetables also contain phytonutrients called glucosinolates. These compounds have antioxidant effects, lowering inflammation in our bodies. Glucosinolates have been associated with preventing certain types of cancer. I strive to include 1-2 cruciferous vegetables in my diet each week!

broccoli salad with thai peanut dressing

A Few Recipe Notes

  • Blanching broccoli keeps it crunchy and crisp, while bringing out the vibrant green color we love to see.
  • Dry your blanched broccoli very well so the sauce coats everything evenly – don’t skip this step!
  • Other dried fruit, such as raisins, cranberries, or chopped dates, would work well to replace dried cherries.
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broccoli salad with thai peanut dressing

Broccoli Salad with Thai Peanut Dressing (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Side Dishes

Description

A lettuce-free salad that still packs a nutritional punch, thanks to broccoli. Paired with the best peanut dressing, this salad is addicting!


Scale

Ingredients

  • 2 heads broccoli, cut into florets
  • 1 cup frozen edamame
  • 2 scallions, sliced
  • 1/3 cup dried cherries
  • 1 tbsp sesame seeds

Peanut Dressing

  • 1 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp low sodium tamari
  • 2 tbsp cold water
  • Juice of half a lime
  • 1 tbsp rice vinegar
  • 12 tsp chili paste
  • 1 tbsp mauka honey
  • 1 clove garlic, grated
  • 1 inch piece fresh ginger, peeled and grated
  • ¼ cup creamy natural peanut butter

Instructions

  1. Bring a large pot of water to a boil. Blanch the broccoli by boiling for 2 minutes, then immediately drain plunge it into an ice bath.
  2. Bring a small pot of water to a boil. Add edamame and cook for 5 minutes. Drain and rinse with cold water.
  3. Whisk together all peanut dressing ingredients until smooth and well combined.
  4. Use a clean dish towel to dry broccoli as much as possible.
  5. Mix together broccoli, edamame, scallions, dried cherries and sesame seeds. Add 2/3 of the peanut dressing and toss to coat evenly (save remaining dressing for another dish).

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broccoli salad with thai peanut dressing
rice noodle bowls with peanut tofu and pickled vegetables Featured

Peanut Tofu Vermicelli Rice Noodle Bowls with Quick Pickled Vegetables (Vegan, Gluten Free)

 

What do you prefer, noodle bowls or rice bowls? I usually go for rice bowls (I love how rice soaks up sauces), but there’s one noodle bowl I absolutely love! I first had a Vietnamese Bun noodle bowl years ago, and instantly loved the fresh flavors and thin rice noodles. It’s a light meal, but still very filling. It doesn’t leave you feeling like you need a nap like some other noodle dishes.

The Vietnamese Bun noodle bowls I’ve had are served with nuoc cham, a sweet/salty/acidic sauce that really adds a delicious flavor. They are also served with fresh vegetables like carrots and cucumbers. I wanted to combine both of these elements by pickling my vegetables! The acidity plus a little sweetness of the apple cider vinegar shines though. I encourage you to prepare the pickled vegetables at least a day in advance to allow them to really pick up flavor. If you are unable to make the pickled vegetables, this meal would also be delicious with crunchy raw chopped vegetables!

You guys know I love peanut sauce, so peanut tofu was a natural choice for me to add to this bowl. With all these amazing flavors working together, I could eat this bowl every day! This meal was also boyfriend approved, so we’ll definitely keep this in our regular meal rotation. This meal serves 4-5.

 Ingredients

Pickled Vegetables

  • 1 cucumber, thinly sliced
  • 1 large carrot, scrubbed and thinly sliced I used a julienne peeler)
  • ½ cup apple cider vinegar
  • ½ cup water
  • 1 tbsp maple syrup

Bowls

  • 1 block firm tofu
  • Avocado oil spray
  • 1 head romaine lettuce, thinly shredded
  • 1 package vermicelli rice noodles
  • 1 cup mung bean sprouts
  • 1-2 Fresno chilis, sliced
  • ½ cup crushed peanuts
  • Fresh mint and/or cilantro

Peanut Sauce

  • 1 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp low sodium tamari
  • 1 tbsp cold water
  • Juice of half a lime
  • 1 tbsp rice vinegar
  • 1-2 tsp chili paste
  • 1 tbsp mauka honey
  • 1 clove garlic, grated
  • 1 inch piece fresh ginger, peeled and grated
  • ¼ cup creamy natural peanut butter

Instructions

  1. Pack sliced cucumbers and carrots into two jars. Heat the apple cider vinegar, water and maple syrup in a saucepan, stir and bring to a boil. Pour hot liquid into vegetable jars so that vegetables are fully covered. Cover and place in refrigerator. Prepare the pickled vegetables one day in advance if possible, or at least 30 minutes before eating.
  2. Preheat oven to 415 degrees F. Line a baking sheet with parchment paper.
  3. Drain and press tofu to remove excess water.
  4. Cut tofu into 1 inch cubes, spray with avocado oil spray and bake for 25-30 minutes, until edges are golden brown and crispy.
  5. Prepare peanut sauce by whisking all ingredients together in a bowl until well combined. Toss tofu in peanut sauce to coat.
  6. Prepare vermicelli noodles according to package instructions.
  7. Arrange portions of lettuce, noodles and tofu in bowls. Top with mung bean sprouts, chilis, crushed peanuts, fresh herbs and pickled vegetables.

If you try this recipe, tag @daisybeet on Instagram so I can see your creations!

 

Tofu Summer Rolls with Peanut Dipping Sauce (Vegan, Gluten Free)

What’s your favorite take-out cuisine? For me, I’ll always choose any restaurant that offers fresh summer rolls. When I lived in Providence, there was a great Thai and sushi restaurant down the street. They had the most delicious summer rolls with the best peanut dipping sauce. Honestly, give me anything drizzled with peanut sauce and I’ll be happy!

I love to experiment with healthier alternatives to my favorite restaurant and take-out meals in my cooking. By preparing food for yourself, you have total control over all the ingredients you add. Restaurants liberally add salt, oils and other fats to their cooking because, well, it makes their food taste delicious! But, you can still enjoy the vibrant flavors without taking in a day’s worth of sodium or saturated fat. I really love Asian cuisine, so I’ve developed some delicious sauces, like a stir fry and sesame ginger sauce.

I think I’ve finally perfected a peanut sauce I’ve been working on for a while, so I had to share it with you guys! I was also craving summer rolls and decided to just make a meal out of it! Why must we limit them to appetizer course? I paired these vegan rolls with some steamed + lightly salted edamame for a better-than-take-out meal. This sauce is not just for dipping; you can use it as a salad dressing, drizzled over avocado toast or tossed in a stir fry.

Ingredients:

Peanut Sauce

  • 1 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp low sodium tamari
  • 1 tbsp cold water
  • Juice of half a lime
  • 1 tbsp rice vinegar
  • 1-2 tsp chili paste
  • 1 tbsp mauka honey
  • 1 clove garlic, grated
  • 1 inch piece fresh ginger, peeled and grated
  • ¼ cup creamy natural peanut butter

Summer Rolls

  • 1 block firm tofu, water pressed out for 10 minutes
  • 2 tsp Trader Joe’s Mushroom & Company seasoning (or just salt and pepper)
  • 1 tbsp avocado oil
  • 1 cup baby spinach, stems removed
  • Large handful of fresh mint leaves
  • 7 spring roll brown rice paper wrappers
  • 1 cup thinly sliced red cabbage
  • 2 carrots, peeled and thinly sliced lengthwise, or peeled with julienne peeler
  • Half an avocado, thinly sliced
  • Half a small cucumber, thinly sliced lengthwise

Instructions:

  1. Preheat oven to 400 degrees F. Slice tofu into thin steaks, season with TJ’s Mushroom & Company, toss in avocado oil and place on parchment paper lined baking sheet. Bake for 20-30 minutes, flipping halfway through, until browned and crispy.
  2. While tofu is cooking, prepare peanut sauce. Whisk together avocado oil, sesame oil, tamari, lime juice, vinegar, chili paste, honey, garlic and ginger. Then whisk in peanut butter until smooth. Add more chili paste if you like heat!
  3. Prepare veggies and avocado as outlined.
  4. When tofu is done cooking, slice each piece in half lengthwise.
  5. Set up a little assembly line on your countertop: start with rice paper wrappers, then spinach and mint, veggies, avocado and tofu.
  6. Fully submerge 1 rice paper wrapper in water, then place on a clean plate.
  7. Arrange about 5-7 spinach leaves and 2 mint leaves in the center of the wrapper, and then top with the remaining ingredients.
  8. I found it easiest to fold in the sides of the wrapper first, then roll the front edge away from you to form the wrap.
  9. Place finished rolls on another clean plate. You can leave them whole or slice in half with a sharp knife.
  10. Serve with peanut dipping sauce!

These will keep in the fridge for 1-2 days, just bring them to room temperature before eating so the wrappers soften.

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations! 🙂