Cashew Tofu Lettuce Wraps

Quick and delicious, Cashew Tofu Lettuce Wraps offer a satisfying crunch filled with sautéed tofu, crunchy cashews, and fresh veggies all wrapped in crisp lettuce leaves.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Asian, Vegan

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

14 oz firm tofu, drained and cubed Use firm tofu for the best texture.
1 cup raw cashews, roughly chopped Can substitute with sunflower seeds for a nut-free version.
1 head of lettuce (preferably butter or romaine leaves), washed and separated into cups Use fresh leaves for the best texture.
1/2 cup sun-dried tomatoes, chopped Adds a rich flavor.
3 cloves garlic, minced Enhances the overall flavor.
1/4 cup soy sauce (or tamari for gluten-free) Adjust to taste.
1 tablespoon sesame oil Used for sautéing.
2 pieces green onions, sliced For garnish and flavor.
2 medium carrots, shredded Adds crunch and sweetness.
to taste fresh cilantro, chopped for garnish Enhance flavor with fresh herbs.

Method

Preparation

Wrap the tofu in a clean kitchen towel and press it with a weight for about 15 minutes to remove excess moisture.
Heat sesame oil in a large skillet over medium heat.

Cooking

Add cubed tofu to the skillet and cook until golden brown on all sides, about 10 minutes.
Stir in minced garlic and chopped sun-dried tomatoes, cooking for an additional 2-3 minutes until fragrant.
Add the chopped cashews and drizzle with soy sauce. Cook for another 2-3 minutes to blend flavors.
Remove from heat and mix in green onions and shredded carrots. Taste and adjust seasoning if necessary.

Assembly

Spoon the tofu mixture into each prepared lettuce leaf, garnish with fresh cilantro, and serve immediately.

Notes

Store any unused filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to maintain texture.