The first time I saw a lettuce wrap with tofu filling at PF Chang. Their Asian tofu lettuce wraps had a great umami flavor, and was so easy to eat.
I wanted to make my own so now I’m working my way through all 17 of my different Tofu Marinades. Ultimately I want 3 unique and fresh recipes for each. Today I’m sharing this fast, healthy, & Tangy Cilantro Lime Tofu Lettuce Wrap. Healthy and light High Protein lunches can be tough sometimes.
To make Cilantro Lime Tofu Lettuce Wraps, take a block of tofu marinated in Cilantro Lime dressing and assemble in a single piece of lettuce with red onion, sliced almonds, and sesame seeds. Garnish with the remaining marinade, or a peanut butter or hot sauce of your choice.
I love a fresh salad or budda bowl, but sometimes I want it in a different form. That’s where these lettuce wraps, or as I also like to call them Tasty Tofu Tacos.
Most recipes I see for Lettuce wraps use butter lettuce, but my grocery store doesn’t’ always have it when not in season. So I use Romaine. Available year round almost everywhere, Romaine has a long lettuce leaves great crunch, is easy to obtain, and is also easy to wrap tofu and hold all the ingredients for dipping
It’s almost like a long and narrow tortilla wrap that holds all the ingredients in place.
What I love about this dish
This goes together so fast. It’s just like assembling a sandwich. You can prepare the tofu ahead of time – think weekly meal prep, and then just pull the ingredients out of the fridge and put together.
You don’t have to use the Chili Oil that I do, instead you could use a peanut sauce, chili garlic sauce, or even Hoisin sauce.
Also you don’t have to heat or cook the Tofu. It has a great flavor after marinading, and can be eaten cold.
But for a “better” experience, I like to make my tofu slightly crispy by pan frying it for a few minutes before I assemble.
The Special Detail
The lime squeeze at the end gives a brightness to the flavor.
I also like to garnish with my super spicy chili oil. It’s a type of chili-garlic sauce that just brings heat, no other “flavor”
Lightly frying the tofu in a part of the marinade sauce. This makes a slightly crunch tofu with tons of flavor. Use a hot pan , and fry for a couple of minutes to make a little bit of crunchy tofu.
Hint: if you need to make crisp lettuce, prepare a bowl with some ice water. Take individual leaves from the head of lettuce and soak the individual lettuce leaves for a few minutes, then shake off excess water and pat dry with a kitchen towel.
Substitutions and Alterations
I’ve prepared this lunch wrap with Almonds instead of peanuts.
This is a naturally low sodium meal, but the addition of Soy Sauce instead of chili oil is a decent substitution.
Change the red onion for bell peppers
If you have a nut allergy use water chestnuts for that crunch
- Gluten Free option – This recipe is gluten free, and low carb, too!
- Vegan Option – These are 100% vegan lettuce wraps
- Carnivore Option – Substitute ground meat or lean chicken instead of a block of tofu.
Fresh fruit cup
Cilantro Lime Tofu Lettuce Wrap
- 1 Tofu Lime Marinade
- 1 Block Firm or extra-firm Tofu
- ¼ c Avocado Oil
- 1 head Romaine lettuce butter, or iceberg also OK
- ¼ c Almonds chopped
- 1 tsp black sesame seeds
- ¼ c red onion sliced
Prepare the Tofu Marinade
- Prepare and Marinade the Tofu – Let sit for 20 minutes
- To a nonstick skillet over medium-high heat, add the avocado oil.
- Once that is hot add the tofu mixture. Don't dump everything from the marinade in pan, instead place the pieces into the pan.
- Save the remaining marinade and pour into a small bowl as a dipping sauce.
- Cook the Tofu until golden brown on all sides. 5-7 minutes
- Remove and place on paper towels.
Assemble the vegetarian lettuce wraps
- Put a piece of crisp lettuce on a plate.
- Add-3-4 pieces of tofu
- place 3-4 pieces of cut red onion on top
- Sprinkle sliced almond and black sesame seeds
- squeeze fresh lime juice over the wrap just before eating.
Did you make this Tofu Lettuce Wraps Recipe? What is the best part for you? How did you prepare it? Was it as I did, or did you add some rice noodles or bean sprouts?
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