Tofu Lettuce Wraps ~ Low-Calorie

Tofu Lettuce Wraps

vegan ~ dairy-free ~ gluten-free

Makes: about 10 Wraps
Total Time: 30 minutes  
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Tofu Lettuce Wraps ~ Low-Calorie! These tofu lettuce wraps are so flavorful. I made two versions of this recipe for Instagram, but the low-calorie version is documented below. After creating the recipe, I felt that it needed a touch of sweetness to balance out the spiciness and salt. If you prefer, you can add a little raw cane sugar. You might also consider adding maple syrup to taste during the mushroom step. As a note, I did not use sugar in this recipe below. However, for the second version, I created a traditional wrap. Utilizing the same recipe below, I added a touch of raw cane sugar and used a Sundried Tomato wrap. Making the two versions was beneficial. It allowed me to use the smaller lettuce pieces for the Sundried Tomato Wrap. I utilized all the remaining ingredients listed below to serve the Sundried Tomato Tofu Wrap. Whichever version you prefer is definitely worth a try. Enjoy!

These Tofu Lettuce Wraps are so light and fresh. At 132 calories each, they are perfect for a low-calorie or 1200 calorie per day diet.

Sundried Tomato version:

Ingredients:

1 head Bibb/Butter Lettuce, leaves removed

2 Tbsp Extra Virgin Olive Oil (or frying oil, if preferred)

1 block Super Firm Tofu

2 Tbsp Liquid Coconut Aminos

2 Tbsp Teriyaki Sauce (if making a gluten-free recipe be sure the sauce is GF)

3 Tsp Sriracha Sauce, divided (reserve some for topping)

1 1/2 Tbsp Cornstarch

3 Scallions, chopped/sliced

1/4 to 1/2 Tsp Crushed Red Pepper Flakes

1 Cup Shiitake Mushrooms, chopped (about 3.5oz)

1 Tbsp Grated Fresh Ginger, grated

2 Tbsp Chipotle Salsa (store-bought)

1 to 2 Fresh Radishes, cut into matchsticks

1 Cup Carrots, matchstick (about 2oz)

1/4 of an English Cucumber, cut into matchsticks

2 Tbsp Sunflower Seeds, hulled/unsalted

Directions:

For the Tofu:

-Remove excess liquid and pat dry.
-Slice tofu into small cubes. To do this, I first slice the tofu into six slabs, then cut into strips. Next, dice into small cubes.

-In a medium bowl, add tofu, sriracha, liquid aminos, and teriyaki sauce. Toss all ingredients to combine.
-Next, add the cornstarch and toss again to coat.
-In a non-stick sauté or frying pan – heat oil over medium-high heat. -Add the tofu and cook for about three to four minutes. I continue stirring to avoid the tofu from sticking.
-Remove tofu onto paper towel to drain any excess oil. Set it aside.
-To the same pan, add the crushed red pepper flakes, mushrooms, scallions, ginger and stir to combine over medium-high heat. Allow this to cook for another one to two minutes. (Note: if using a sweetener, add it to this step).
-Next, add the tofu back to the pan and toss both mixtures (tofu/mushroom) to combine.
-Add the tofu mixture back to the bowl and toss in the chipotle salsa.

-For the toppings and wrap:
-Julienne or cut the veggies into matchsticks for the carrots, cucumbers, and radishes. You can prepare these in advance and set it aside.
-For the lettuce, remove the lettuce leaves then rinse, pat dry, and set aside.
-Next assemble your wrap – onto a piece of lettuce, add the tofu mixture, radishes, cucumbers, additional scallions, carrots and sunflower seeds. You can top with additional sriracha to serve.

-Enjoy!