Baked Tofu Shiitake Mushroom Lettuce Wraps

Baked tofu lettuce wraps on a white plate.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Courses: ,
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Description

Tender baked tofu and earthy shiitake mushrooms are nestled inside crisp lettuce leaves, creating a delicious combination of hearty, fresh, and vibrant flavors. Light yet satisfying, they deliver the perfect balance of crunch, texture, and savory comfort.

Perfect for a light lunch, easy dinner, or shareable appetizer, these lettuce wraps feel both refreshing and filling. Their fresh presentation and bold flavor make them a great choice for entertaining or adding something a little different to your weekly meal rotation.

Simple, wholesome, and packed with feel-good ingredients, they’re a delicious way to enjoy a fresh take on everyday dining.

Ingredients
    The Sauce:
  • 1 teaspoon sesame oil
  • 1/4 cup teriyaki sauce
  • 1/4 cup dry white wine (can substitute with veggie broth)
  • 2 tablespoons pure maple syrup
  • pinch red pepper flake
    • The Filling:
  • 1 tablespoon extra virgin olive oil
  • 1 cup mushrooms (cut thin, and roughly chopped)
  • 2/3 cup red bell pepper (small dice)
  • 1 cup fresh or frozen corn
  • 1 1/2 cups baked tofu (small dice)
  • 2 tablespoons pine nuts
  • 1 head bibbed lettuce (8 full leaves)
  • 1 avocado (pitted and diced)
Instructions
  1. 1
    The Sauce

    Combine all of the sauce ingredients in a small saucepan and bring to a simmer over medium heat. Reduce the heat and simmer gently for 3 to 5 minutes, stirring occasionally. Remove the sauce from the heat and set it aside.

  2. 2
    The Filling

    Purchase or make a batch of our baked tofu. You will need a total of 1.5 cups.

     

  3. 3

    Heat the olive oil in a large skillet over medium heat.

     

  4. 4

    Add the mushrooms to the skillet and sauté for 2 to 3 minutes, stirring often.

  5. 5

    Next, add the bell pepper and cook for 3 to 5 minutes more.

  6. 6
    Add the tofu and stir gently to combine.
  7. 7
    Finally, add the corn, pine nuts, and sauce mixture to the skillet. Continue to cook until the sauce has reduced. Remove the mixture from the heat, and stir in the cilantro.
  8. 8
    Baked tofu lettuce wraps on a white plate.Arrange individual lettuce leaves on a platter, fill each leaf with approximately 2 tablespoons of the filling, then top each with fresh avocado.
    Note: For gluten-free lettuce wraps, use gluten-free teriyaki sauce.

Nutrition Facts

Servings 4

Serving Size 2

Amount Per Serving
Calories 262kcal
% Daily Value *
Total Fat 14.8g23%
Saturated Fat 2.3g12%
Sodium 520mg22%
Potassium 540mg16%
Total Carbohydrate 23.6g8%
Dietary Fiber 5.2g21%
Sugars 7.8g
Protein 11.4g23%
Vitamin A 2140 IU
Vitamin C 38 mg
Calcium 146 mg
Iron 2.6 mg
Vitamin E 2.6 mg
Vitamin K 62 mcg
Vitamin B6 0.32 mg
Folate 112 mcg
Magnesium 72 mg
Zinc 1.6 mg
Selenium 12 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan baked tofu and shiitake mushroom lettuce wraps recipe
Read it online: https://sproutfulkitchen.com/recipe/baked-tofu-shiitake-mushroom-lettuce-wraps/