Baked Thai Tofu Lettuce Wraps
Baked Thai Tofu Lettuce Wraps- baked tofu cubes are tossed in tamari and served in crisp lettuce leaves with a peanut-ginger-lime sauce. Light, satisfying and only takes 35 minutes to make! (vegan, gluten-free and grain-free)
Hello! I hope you all had a nice long holiday weekend.
I took a few days off from the blog so that I could disconnect and spend time with my family while we were in Florida. It was fun while it lasted but I’m very happy to be home. I missed you guys! And Coco, of course.
Actually there was a girl traveling with a larger dog on our flight which she had registered as an Emotional Support Animal. She didn’t buy a seat for it or anything, it just laid right underneath her feet. I had no clue they allowed that but you can bet I’m going to research how to get Coco registered. I may have a slight case of separation anxiety. ;)
Anyways, I’m not sure if it was the same for you guys but it felt like this weekend brought summertime right along with it. Florida was ridiculously hot and then as soon as we got home a heat-wave hit Northern California.
Warmer weather instantly puts me in the mood for light and easy meals like these Baked Thai Tofu Lettuce Wraps. The cold lettuce with crisp vegetables, baked tamari tofu and peanut-ginger-lime sauce tastes so refreshing and delicious together. But my favorite part is that they only take about 35 minutes and two bowls to make.
The cubed tofu bakes for 25 minutes which gives you plenty of time to chop the vegetables and prepare the peanut sauce. When it’s done baking, you toss it with a little tamari and sesame oil in a large bowl so that it absorbs those flavors while it’s still warm. Then everything is ready to serve!
If you’re in the mood for something light and refreshing that will still leave you feeling satisfied then you are going to love these wraps. I hope you enjoy them!
Baked Thai Tofu Lettuce Wraps
Yield: 8 wraps
Prep Time: 10
Cook Time: 25
Total Time: 35
Ingredients:
- 14 ounces super firm tofu, pressed and cut into 1-inch cubes
- 1/4 cup tamari
- 2 teaspoons sesame oil
- 1 head of lettuce or cabbage
- 2 large carrots, thinly sliced
- 1 red bell pepper, thinly sliced
- 6 green onions, thinly sliced
- crushed peanuts and cilantro for topping
Peanut Sauce
- 1/3 cup creamy peanut butter
- juice of 2 limes
- 2 tablespoons tamari
- 1-inch knob fresh ginger
- 1 garlic clove
- 1/4 cup water
- pinch of crushed red pepper or 1 teaspoon chili garlic sauce (optional)
Directions:
- Preheat the oven 400°F then line a baking sheet with parchment paper. Add the tofu cubes to the baking sheet and bake in the oven for 25 minutes, stirring halfway through, until the tofu is crisp and light golden brown.
- In a large bowl, combine the 1/4 tamari with 2 teaspoons sesame oil, whisk together and set aside.
- Meanwhile make the sauce by combining 1/3 cup peanut butter, juice of 2 limes, 2 tablespoons tamari, 1-inch fresh ginger (peeled), 1 garlic cloves and 1/4 cup water in the bowl of a food processor. Blend on high until smooth, adding more water if needed to thin and crushed red pepper or chili garlic sauce, if desired. Alternatively, you can mince the garlic and ginger then stir everything together by hand in a small bowl. Taste-test and adjust seasonings as needed.
- Once the tofu is done, carefully transfer it the large bowl with the tamari and sesame oil. Toss until each piece is evenly coated.
- Serve tofu warm with lettuce/cabbage leaves, carrot, bell pepper, green onions, crushed peanuts, cilantro and peanut sauce.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
That tofu looks so deliciously crispy and these lettuce wraps are packed with veggies and flavor :) Pinning!
Where is the recipe on ingredients and how to prepare? ??
I totally forgot to add the code that makes the recipe display in the post! It must be the vacation brain. ;)
It’s all there now! Thanks for letting me know!
Ahh I want to bring Layla with me everywhere I go–I can’t decide whose separation anxiety is worse, mine or hers. And how did you know I have tofu that STILL needs to be used? I found it in the back of my fridge the other day and it’s still good, so this should probably happen!
Glad you had a good time in Florida! That peanut sauce looks delicious. I had chicken lettuce wraps for dinner last night and I’d forgotten how fun lettuce wraps can be!
I love tofu. You just gotta know what to do with it. Many people don’t hence the anxiety.
One of my friends has her dog registered as an emotional support animal and from what she said, the process isn’t too difficult! Hopefully you can bring Coco with you on your next trip :) Yeeees it’s bleeding hot here – what a change-up from just a week ago! I’m up for everything light and crisp and these lettuce wraps look like perfection. So happy you had a good time in FL, and welcome home!
I totally used to have sep anxiety with our furbabies… how wonderful to be able to travel with your dog, right next to you! Welcome back, Sarah! Good for you for taking a bit of a break. *So important! And these lettuce wraps? We were hot for weeks, but now it’s cool again – normal for us. Soup is on the ready, but I’m still craving light and delicious food like this! That sauce? Can I just drink it? !
Book marked!! I have a similar recipe on my blog actually – i’m a huge fan of tofu wraps!
I have suchhhh separation anxiety with Emma!! Even when I’m looking forward to a trip I get upset before we leave her!! haha So I understand! Loving these wraps! It got sooo hot by us lately and I am definitely all about anything lighter!
Great minds think alike, because I had Thai tofu lettuce wraps on my list of recipes to test in the next week or two! Instead I’ll probably just make yours :) And yes, it totally feels like summer all of a sudden. I just got back from Mexico where it was obviously hot, and today it feels warm in my house & 75 degrees in my pool… which means that summer is here! Well enjoy being home lady! And yes, I totally saw a big (not at all service) dog on a flight recently and was wondering how they pulled it off… The only problem is that Harley is too friendly and will be trying to say hi to everyone the whole time! Ha.
Yeah, that’s the thing with Coco too. She’s so curious, she’d be all up in everybody’s business! :)
I hope you had an amazing time in Mexico!
It’s gotten toasty warm here too – thank goodness! I was seriously needing it after a long, chilly spring.
This looks like my kind of meal. I love all the flavours in this!
Lettuce wraps are the perfect summer meal!! I cook tempeh more than tofu, but as long as it’s cooked right, I’m in. :) You definitely got it right with this recipe. So fresh!
This looks delicious, will try to make tonight. When you bake the tofu, do you drizzle with any oil? Or just cut them up and lay them out to bake?
Nope! As long as you are using parchment paper you don’t need any oil. You can lay them directly on the paper to bake. :)