Vegan Cashew Tofu Lettuce Wraps
I made these cashew tofu lettuce wraps last week they were INCREDIBLE! I love a rice bowl with crispy tofu and these lettuce wraps are essentially that, but in cute lil cups of lettuce. They’re the perfect filling yet light spring dinner that combines all the best elements of a rice bowl and a salad!
I’ve talked about it a few times on my Instagram but PlantX is my new favourite place to stock up on all the best plant-based products, including the coconut aminos from Coconut Secret that I used in this recipe. The selection + prices on PlantX are incredible and they have SO many hard-to-find items and brands. You can use my code “KULASKITCHEN15” for 15% off your first order if ya wanna browse and try a few things.
These vegan cashew tofu lettuce wraps are filled with jasmine rice, crispy tofu (my fave), roasted broccoli and oyster mushrooms (or whichever veg you love) and plenty of delicious sesame sauce. The coconut aminos give the sauce a really subtle sweetness that is perfection, and they are a great alternative to soy sauce or tamari. Hope you love this one!
Vegan Cashew Tofu Lettuce Wraps
Ingredients
For the sauce:
1/4 cup coconut aminos
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey
1 tbsp cashew butter (can sub another nut butter)
1/2 tsp garlic powder
pinch of salt
pinch of chili flakes
For the lettuce wraps:
1 block extra-firm tofu, pressed for 20-30 minutes to remove excess moisture
1/3 cup raw cashews
1 medium head of broccoli, cut into small florets
300g oyster mushrooms, torn
2 tbsp coconut aminos, divided
2 tbsp sesame oil, divided
1 heaping tbsp cornstarch
1/2 tsp garlic powder, divided
1/2 tsp sea salt, divided
Cooked jasmine rice
Red or green leaf lettuce
Kimchi
Chopped cilantro
Sesame seeds
Method
Preheat your oven to 400 degrees and line 2 baking sheets with parchment.
Make your sesame sauce by whisking or blending all of the ingredients until very smooth. Set aside.
Cut your pressed tofu into 1-inch cubes (it should feel pretty dry) and place them in a bowl, then sprinkle with 1/4 tsp garlic powder and 1/4 tsp sea salt. Add 1 tbsp coconut aminos and 1 tbsp sesame oil and toss to evenly coat. Add the cornstarch and toss again, making sure the starch gets on every tofu piece. Spread the cubes on your baking sheet.
In a medium bowl, toss your broccoli florets and oyster mushrooms with 1 tbsp coconut aminos, 1 tbsp sesame oil, 1/4 tsp garlic powder and 1/4 tsp sea salt, making sure they get coated. Spread the veggies out on your other baking sheet.
Place both sheets into the oven and bake for 15 minutes, then flip tofu cubes and veg and bake for another 15 minutes. Remove from the oven, then add your cashews and 3 tbsp of the sesame sauce to the tofu cubes and toss to evenly coat everything. Return your pans to the oven for another 5-8 minutes, or until the sauce has thickened on the tofu/cashews, and the broccoli/mushrooms are browned and crispy. Remove and let everything cool.
When ready to serve, fill lettuce leaves with a spoonful of rice, a few pieces of the tofu + cashew mixture, some broccoli and oyster mushrooms and chopped kimchi (or other desired toppings). Add a big spoonful of the remaining sesame sauce to each wrap, top with sesame seeds and enjoy!
Serves 2-3
