Tofu and Mushroom Lettuce Wraps

Tofu-and-Mushroom-lw-wb
These wraps are powered with protein. Light, healthy, and delicious, they are perfect for an appetizer or quick meal.

Ingredients

 1 tablespoon olive oil
 14-ounces baked tofu, diced
 8 ounces mushrooms, diced
 1 medium onion, diced
 ¾ cup water chestnuts, drained and diced
 ¾ cup celery, diced
 ½ cup chopped, dry roasted cashews
 ½ cup teriyaki sauce
 2 tablespoons rice vinegar
 ¼ cup vegetable stock
 1 head iceberg or butter lettuce, core removed, leaves separated
 Gluten-free tamari or soy sauce for serving

Instructions

1

In a large skillet, heat oil over medium heat. Sauté tofu, mushrooms, onion, water chestnuts, and celery 2 to 3 minutes until soft.

2

Reduce heat to medium, and stir in cashews, teriyaki sauce, vinegar, and vegetable stock. Simmer 2 to 3 minutes.

3

Spoon tofu mixture into the center of each piece of lettuce leaf and drizzle with tamari or soy sauce, if desired. Wrap the lettuce around the filling and eat like a taco.

Note
The tofu filling is equally delicious in a corn or flour tortilla.

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Ingredients

 1 tablespoon olive oil
 14-ounces baked tofu, diced
 8 ounces mushrooms, diced
 1 medium onion, diced
 ¾ cup water chestnuts, drained and diced
 ¾ cup celery, diced
 ½ cup chopped, dry roasted cashews
 ½ cup teriyaki sauce
 2 tablespoons rice vinegar
 ¼ cup vegetable stock
 1 head iceberg or butter lettuce, core removed, leaves separated
 Gluten-free tamari or soy sauce for serving

Directions

1

In a large skillet, heat oil over medium heat. Sauté tofu, mushrooms, onion, water chestnuts, and celery 2 to 3 minutes until soft.

2

Reduce heat to medium, and stir in cashews, teriyaki sauce, vinegar, and vegetable stock. Simmer 2 to 3 minutes.

3

Spoon tofu mixture into the center of each piece of lettuce leaf and drizzle with tamari or soy sauce, if desired. Wrap the lettuce around the filling and eat like a taco.

Note
The tofu filling is equally delicious in a corn or flour tortilla.

Tofu and Mushroom Lettuce Wraps