Best 5 Tofu Cabbage Or Lettuce Wraps Recipes

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Tofu and cabbage or lettuce wraps are a great way to enjoy a healthy and delicious meal. Tofu is a plant-based protein that is packed with nutrients, while cabbage and lettuce are low in calories and high in vitamins and minerals. Together, they make a flavorful and satisfying dish that can be enjoyed for lunch, dinner, or a snack. Whether you are looking for a vegetarian or vegan option, or simply want to add more plant-based meals to your diet, tofu and cabbage or lettuce wraps are a perfect choice. In this article, we will provide you with a few of our favorite recipes for tofu cabbage or lettuce wraps, so you can find the perfect one to suit your taste and dietary needs.

Check out the recipes below so you can choose the best recipe for yourself!

RESTAURANT-STYLE TOFU LETTUCE WRAPS



Restaurant-Style Tofu Lettuce Wraps image

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

1 (12 ounce) package extra-firm tofu, drained
¼ cup soy sauce
3 tablespoons brown sugar
1 tablespoon rice wine vinegar
1 tablespoon dry sherry
¼ cup water
¼ cup white sugar, or to taste
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste
1 teaspoon cornstarch, or as needed
2 teaspoons sesame oil, divided, or to taste
1 large white onion, chopped
2 cloves garlic, chopped
1 (15 ounce) can straw mushrooms, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 (8 ounce) can bamboo shoots, drained and chopped
1 medium head radicchio, chopped
1 (8 ounce) package bean sprouts
1 (5 ounce) can fried noodles (such as La Choy®)
chopped peanuts
½ cup chopped carrot
½ cup green onions, chopped
1 (10 ounce) bag romaine lettuce leaves

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

TOFU CABBAGE OR LETTUCE WRAPS



Tofu Cabbage or Lettuce Wraps image

Tasty tofu recipe I came up with when tofu was on sale and I'd bought a bunch. Even Confirmed Tofu Hater (DD) likes this. A good way to drain tofu is to swaddle it in lots of paper towels and then rest something heavy on top for at least 20 minutes to press all the water out.

Provided by little_wing

Categories     Lunch/Snacks

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 13

1 head napa cabbage or 1 head lettuce
1 (14 ounce) package extra firm tofu, drained and diced small
2 cups chopped shiitake mushrooms
2 -3 green onions, chopped
1 cup carrot (chopped, sliced or shredded)
3 tablespoons garlic, chopped
1 1/2 tablespoons ginger, chopped
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
1 -2 tablespoon tamari or 1 -2 tablespoon soy sauce
1/2 tablespoon lime juice
salt
pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine tofu with with salt, pepper, red pepper flakes,lime juice and 1tbs soy sauce.
  • Spread evenly onto a greased baking sheet.
  • Bake for 35-45 minutes at 350.
  • When that is almost done, heat up wok or frying pan and throw in the chopped up garlic and ginger.
  • Cook for about 5-7 minutes until they are softer.
  • Throw in the shiitakes, onions and carrots. At this time you can add more soy sauce , usually about 7 or 8 shakes. Also, if you'd like, add some more salt, pepper and red pepper flakes.
  • Cook about another 10 -12 minutes, then add the tofu and finish up the cooking - about 2-5 minutes.
  • Wash and dry the lettuce/cabbage and pull off pieces about the size of your palm.
  • Spoon the mixture into the leafs and roll them up!

Nutrition Facts : Calories 245.9, Fat 13.3, SaturatedFat 2.5, Sodium 570.5, Carbohydrate 17.7, Fiber 4.6, Sugar 4.5, Protein 19.2

TOFU LETTUCE WRAPS



Tofu Lettuce Wraps image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

2 teaspoons peanut oil
1 package firm tofu (12- to 14-ounce size)
1/4 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper
3 green onions, sliced
2 ears fresh corn, kernels cut off the cobs
1/4 cup soy sauce
1 teaspoon balsamic vinegar
6 large inner leaves romaine lettuce (from a romaine heart)
2 avocados, sliced

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!

VEGAN LETTUCE WRAPS WITH TOFU



Vegan Lettuce Wraps with Tofu image

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

3 tablespoons hoisin sauce
3 tablespoons soy sauce
3 tablespoons minced fresh ginger root
2 tablespoons rice vinegar
1 tablespoon Sriracha sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1 (12 ounce) package extra-firm tofu
2 tablespoons grapeseed oil
½ medium onion, chopped
6 baby bella mushrooms, chopped
1 (8 ounce) can water chestnuts, rinsed and chopped
1 medium head bibb or Boston lettuce, separated into leaves
2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
2 tablespoons shredded carrots, or to taste

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 WITH MUSHROOMS RECIPE BY TASTY



Tofu Lettuce Wraps with Mushrooms Recipe by Tasty image

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

1 cup water
½ cup soy sauce
¼ cup sesame oil
6 cloves garlic, minced
1 tablespoon fresh ginger, minced
¼ cup brown sugar
2 tablespoons sriracha
¼ cup rice wine vinegar
⅓ cup scallions, sliced
14 oz tofu, 1 package
1 tablespoon sesame oil
1 medium yellow onion, diced
2 ½ cups mushroom, chopped, such as shiitake
1 tablespoon garlic, minced
8 oz water chestnuts, 1 can, sliced, drained and finely chopped
⅓ cup scallions, sliced
½ cup canola oil
7 oz rice noodle
1 head iceberg lettuce

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

Tips:

  • Choose the right tofu: For best results, use firm or extra-firm tofu. This type of tofu holds its shape well and absorbs the flavors of the marinade.
  • Press the tofu: Before cooking, press the tofu to remove excess water. This will help the tofu absorb the marinade better and result in a crispier texture.
  • Marinate the tofu: Marinating the tofu for at least 30 minutes, or up to overnight, will infuse it with flavor. Use a flavorful marinade that includes soy sauce, vinegar, oil, and your favorite spices.
  • Cook the tofu: You can cook the tofu in a variety of ways, including pan-frying, baking, or grilling. Be sure to cook the tofu until it is heated through and slightly crispy.
  • Assemble the wraps: Place the cooked tofu in lettuce or cabbage wraps, and top with your favorite fillings. Some popular fillings include shredded carrots, cucumber, bell peppers, and avocado.
  • Serve immediately: Tofu lettuce wraps are best served immediately, while the tofu is still warm and crispy.

Conclusion:

Tofu lettuce wraps are a delicious, healthy, and versatile dish that can be enjoyed as an appetizer, lunch, or dinner. With a variety of fillings to choose from, there is sure to be a tofu lettuce wrap that everyone will enjoy. So next time you are looking for a quick and easy meal, give tofu lettuce wraps a try. You won't be disappointed!

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