Vegan Mushroom-Tofu Lettuce Wraps with Peanuts and Cilantro Recipe

I have a real love of lettuce wraps, especially in the summer. Heaping a tasty pile of yum into a cool, crisp lettuce leaf and enjoying that crunch and the flavor, it’s just the best thing ever. And it’s incredibly easy to make a very flavorful, healthy version at home and enjoy it any time you want! The only fiddly part is the chopping, which when you’re doing mushrooms can get a little tedious, but the rest of it all comes together so quickly that it’s not that big a deal.

If you aren’t very familiar with tofu, never fear. Tofu tends to take on the flavor of what you cook with it, so it’s a lovely little culinary chameleon and makes for a great addition to many dishes. Most times, you’re going to want to drain the tofu thoroughly, which means you’ll remove it from the packaging and wrap in a clean tea towel. Place a plate on top of the wrapped tofu and maybe a can of beans for a little extra weight. Give it about 10 minutes, and then upwrap and continue as usual. Pressing the extra water out of the tofu allows it to take up the flavors of the dish better.

A perfect lettuce wrap always involves a little crunch to it. Most times that includes water chestnuts, but I have to confess I am not a fan. I’ve used celery for this recipe, and then for an extra bit of crunch I’ve got crushed honey roasted peanuts for garnish and it is really satisfying and goes so well with the other flavors. I hope you enjoy it as much as I do!

Ingredients:

For the Sauce-
Juice of one orange
1/8 C soy sauce
1 teaspoon granulated garlic
2 Tablespoons rice vinegar
1 Tablespoon agave nectar (can sub honey)

1 12 oz package extra firm tofu, drained and pressed
1 teaspoon sesame oil
24 ounces baby portobello mushrooms, diced fairly small
1 celery stalk, leaves removed, cut in half length-wise, and then thinly sliced
6-8 leaves Romaine or Buttercrunch lettuce
1/3 cup honey roasted peanuts, crushed into small pieces
Fresh chopped cilantro

Instructions:
Add the diced mushrooms to a hot non-stick pan (med-high to high heat). Sauté until they release their water, and let cook till all the water has cooked off.

While the tofu is draining & mushrooms are cooking, combine all the sauce ingredients and whisk thoroughly. Set aside.

Once the mushrooms are done, remove them from the pan and place in large mixing bowl. Reduce heat to medium and cook the sliced celery until softened slightly. Remove and add to mushrooms when done.

Cut the tofu into small, roughly quarter-inch cubes. Add the sesame oil to the medium-heat pan, and then add the tofu. Mix to coat the tofu cubes with the sesame oil. Sauté the tofu until it turns slightly golden on the sides. Remove from the pan and add to the mushrooms & celery.

Take the sauce and add it to the bowl with the sautéed mushroom/celery/tofu. Combine thoroughly.

Add scoops of the mixture to the lettuce leaves and top with the crushed honey roasted peanuts and chopped cilantro. Enjoy!

Serves 4

Print Recipe

4.50 from 2 votes

Vegan Mushroom-Tofu Lettuce Wraps with Peanuts and Cilantro Recipe

Servings: 4

Author: Generations of Savings

Ingredients

• Ingredients:
• For the Sauce-
• Juice of one orange
• 1/8 C soy sauce
• 1 teaspoon granulated garlic
• 2 Tablespoons rice vinegar
• 1 Tablespoon agave nectar can sub honey
• For the wraps-
• 1 12 oz package extra firm tofu drained and pressed
• 1 teaspoon sesame oil
• 24 ounces baby portobello mushrooms diced fairly small
• 1 celery stalk leaves removed, cut in half length-wise, and then thinly sliced
• 6-8 leaves Romaine or Buttercrunch lettuce
• 1/3 cup honey roasted peanuts crushed into small pieces
• Fresh chopped cilantro

Instructions

• Add the diced mushrooms to a hot non-stick pan (med-high to high heat).
• Sauté until they release their water, and let cook till all the water has cooked off.
• While the tofu is draining & mushrooms are cooking, combine all the sauce ingredients and whisk thoroughly. Set aside.
• Once the mushrooms are done, remove them from the pan and place in large mixing bowl.
• Reduce heat to medium and cook the sliced celery until softened slightly. Remove and add to mushrooms when done.
• Cut the tofu into small, roughly quarter-inch cubes.
• Add the sesame oil to the medium-heat pan, and then add the tofu. Mix to coat the tofu cubes with the sesame oil. Sauté the tofu until it turns slightly golden on the sides. Remove from the pan and add to the mushrooms & celery.
• Take the sauce and add it to the bowl with the sautéed mushroom/celery/tofu. Combine thoroughly.
• Add scoops of the mixture to the lettuce leaves and top with the crushed honey roasted peanuts and chopped cilantro. Enjoy!
• Serves 4

Author: Amy

Amy is a homeschooling mom of two teens that just relocated to a small neighborhood close to downtown Birmingham, AL. She enjoys gardening, travel, crochet, embroidery, and exploring a more urban lifestyle. To contact Generations of Savings for sponsorship, reviews, giveaways, press trips, or general information please email [email protected] View all posts by Amy