Vegan Thai Lettuce Wraps
These wraps are a serious weeknight win — vibrant, fresh, and packed with so much texture and flavor that you won't miss meat for a single second. Crumbled tofu gets pan-seared until golden and crisp, then tossed with earthy cremini mushrooms, crunchy red bell pepper, and shredded purple cabbage in a savory tamari-sesame sauce that smells absolutely incredible while it's cooking. The whole filling comes together in one skillet, which means less cleanup and more time enjoying dinner. Butter lettuce cups hold everything together beautifully, and the finishing touches — fresh cilantro, mint, chopped peanuts, and sliced green onions — take each bite from good to genuinely restaurant-worthy. The creamy peanut-lime dipping sauce, sweetened with maple syrup instead of honey, is completely plant-based and dangerously good. This recipe serves four, making it a great option for a casual dinner with friends or a meal-prep situation where you want something exciting to look forward to. Every ingredient earns its place here, and the result is a dish that feels indulgent while staying entirely rooted in whole, clean food.
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Learn more →Ingredients
4 servings
For the filling
- 1 block (14 oz) extra-firm tofu, pressed and crumbled into small pieces
- 8 oz cremini mushrooms, finely chopped
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, finely diced
- 1 cup shredded purple cabbage
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp chili garlic sauce
For the dipping sauce
- 3 tbsp natural peanut butter
- 2 tbsp tamari
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp maple syrup
- 1 tsp chili garlic sauce
- 2–3 tbsp warm water
For serving
- 1 head butter lettuce, leaves separated
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- ¼ cup roasted peanuts, roughly chopped
- 2 green onions (green tops only), thinly sliced
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the peanut butter, tamari, lime juice, maple syrup, chili garlic sauce, and warm water until smooth and pourable. Set aside.
- 2
Heat 1 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the crumbled tofu in a single layer and cook, undisturbed, for 4–5 minutes until the underside is golden and crisp. Stir and continue cooking for another 3–4 minutes until most sides are golden. Transfer to a plate.
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