Restaurant Style Tofu Lettuce Wraps

Cool, fresh, protein packed, filling, & delicious. You can see why these remind me of my hubby… 😉



Ever since I can remember my love and I have had this Sunday night ritual of going out to a nice restaurant and having a date night before saying goodbye to our weekend. It’s a really lovely idea if you think about it because we actually never have the Sunday night blues. We give ourselves a chance to enjoy every precious weekend until the very last minute. So almost every Sunday night you can find us at either Seasons 52 or PF Changs enjoying somewhat of a last meal together. We drink wine or go crazy and order Diet Coke (our guilty pleasure) We order appetizers and entrees and sometimes desserts if we’re feeling extra frisky. I’ve truly fallen in love with this tradition.

The only thing I ever make on Sunday nights are reservations. (I had to)

Where was I going with this?…  Ah yes, appetizers. At PF Changs we always order the tofu lettuce cups! They’re such a guilt-free treat and so yummy I couldn’t resist replicating them at home so I could get some Sunday night feels whenever I want!

Definitely give this one a try! But not on a Sunday night, that’s reserved for dining out!

P.S. I used purple cabbage because it’s prettier and crunchier but you can use any lettuce you want or even try this all chopped up as a salad with your favorite greens.



Restaurant Style Tofu Lettuce Wraps

  • Servings: 12 – 16 Wraps or 3 – 4 Servings
  • Difficulty: easy
  • Print



14 oz Extra Firm Tofu
8 oz Cremini Mushrooms
1 Red Bell Pepper
1.5 cups Cashews (or your favorite nut)
3 – 4 Scallions
2 tsp crushed garlic
1 tsp coconut oil
1 tsp seasame oil
2 tbsp liquid aminos or soy sauce
1 tbsp sriracha
1 tbsp agave or maple syrup
Salt & Pepper to taste

1 medium cabbage or 1 head of lettuce

Peanut Sauce for dipping
Carrots and more scallions for topping


1. Start by prepping all your ingredients. Peel the leaves off your cabbage or lettuce to create little bowls or boats for the tofu stuffing. Dice all your ingredients into very small pieces.

2. In a large nonstick skillet, heat coconut oil over high heat. Add tofu and cook until golden brown, about 7 – 8 minutes.

3. Add soy/liquid aminos, sesame oil, sriracha, and agave and mix well.

4. Add mushrooms & crushed garlic and mix well. Saute for about 3 minutes until the mushrooms are browned and have shrunk down.

5. Add bell pepper and green onions and mix well. Cook about 3 – 5 minutes more. Season with Salt & Pepper.

6. You can serve this immediately in a platter with the lettuce cups on the side or assemble and leave topping and dipping sauce on the side. I love added matchstick carrots and scallion for an extra crunch and bite.

enjoy it veganly much!


I love trying new unique sauces for dipping and these Ayara Thai sauces were PERFECT for this dish. The Thai Peanut was the best pairing in my opinion and these are so concentrated with flavor that I even diluted it with a splash of water. You can buy them here if you’re feeling saucy and want to try something new!



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