Tofu Lettuce Wrap

Tofu Lettuce Wrap

Cook Time: 30 minutes

Yield: 12 wraps


  • For the wrap:
  • 2 14oz packages firm or extra firm tofu
  • 2 heads butter lettuce
  • 1 1/2 cups hummus or edamame hummus (optional)
  • 3 cups grated vegetables (ex: 1 cup each of grated purple cabbage, carrots)
  • 1 bunch green onions
  • For the sauce: (It’s a yummy sauce, I’d recommend doubling for dipping!)
  • 2 tablespoons vegetable oil or sesame oil
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon rice vinegar or lemon juice
  • 1 teaspoon maple syrup or honey
  • 1 garlic clove minced w/ knife or garlic press
  • 1/2” piece of ginger grated
  • 1/2 teaspoon red pepper flakes (optional)


  1. Pre-heat oven to 350 degrees. Open tofu package and drain the tofu. Slice the tofu block in half and put between paper towels or clean dish rags. Rest a plate on top of the covered tofu, put heavier items such as cans on top of the plate to release moisture from tofu. Allow tofu to rest like this for 15 minutes at least.
  2. While tofu is releasing moisture, grate the vegetables.
  3. Put tofu in a shallow baking dish. Drizzle with 2-3 tablespoons oil and a pinch of salt. Bake for 30 minutes, flipping @ 15 minutes. (If you don’t have much time, tofu can bake for as little as 15 minutes, it will just be less crispy.
  4. While tofu is in the oven, prepare the sauce. (For a longer prep time, make the sauce prior to putting the tofu in the oven & marinate the tofu in the sauce for 15-30 minutes before baking).
  5. Remove tofu from oven and let cool.
  6. On a plate or cutting board, arrange the lettuce wrap. Lay out leaves of butter lettuce. Spread hummus if using. Top with veggies, tofu, and sauce. Wrap, and enjoy!