Tofu Lettuce Wraps.


Our ritual on Tuesdays is not to eat meat and eggs because of our dedication to Hanumanji, the God of Strength. So, I find a way to make us a hearty meal with tofu. We love tofu lettuce wraps, but sometimes, we just eat it with a roti or whatever we are in the mood for. When we were younger, my Mom used to make tofu burgers and they were amazing. On that note, here’s the recipe for the tofu filling for lettuce wraps. I’m sure if you wanted to, you can use ground chicken or whatever in the same exact way.

Extra firm tofu

Soy sauce
Sriracha sauce
Chopped Onions
Chopped Ginger
Chopped Garlic

Optional: Peanut Butter & Chopped Peanuts


1. When you purchase your tofu, put it in the freezer for the texture that will not be soggy. If you just buy the tofu, and you’re wanting to prepare the dish, then let it freeze at least 2 hours, and then thaw at room temperature (try not to thaw in the microwave).

2. When thawed, crumble, and squeeze out all the access water until completely dry.

3. In a pan or pot, sautee onions, ginger, and garlic together until brown and carmelized at about medium heat.

4. Turn heat down to medium-low (almost low). Add soy sauce until carmelized mixture is covered. Add 1 tbsp of Sriracha sauce (but be aware that it is extremely spicy!)

5. If you want peanut flavor, add a tbsp of peanut butter and allow it to melt in with the mixture.

6. Add the textured tofu in, and stir until tofu appears covered with all flavors. Allow it to brown just a little on low heat.

7. Add the optional chopped peanuts and cilantro.

8. If you’re making lettuce wraps, I would use Romaine lettuce. Lay lettuce leaf flat and fill with tofu mixture and roll up and serve!

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