Did you know that consuming just one vegetarian meal per week can significantly reduce your carbon footprint? If you’re looking for some tasty vegetarian dinner ideas, Scott Johnson, the General Manager of Catering and Food & Beverage, shares the recipe for the vegetarian lettuce wraps made at World Desert Day.
Ingredient Swap
For those with a soy allergy or severe dislike of tofu, you could try making vegetarian lettuce wraps without tofu using one of the following options:
Omit the tofu completely, creating a solely vegetarian lettuce wraps mushroom filling.
For an option with extra protein and added texture, you could try making vegetarian lettuce wraps with beans and mushrooms instead. Use rinsed and drained canned chickpeas.
Ingredients
- Tofu. Once crumbled and coated in the sauce, even the most diligent of tofu skeptics will enjoy this dish. Tofu is rich in protein and low in calories, making these lettuce wraps healthy (especially when compared to restaurant versions).
- Hoisin. Similar to an Asian barbecue sauce, it’s sticky, sweet, and incredibly delicious. It’s the sauce’s foundation.
- Soy Sauce. Since this is an Asian lettuce wraps recipe, we can’t skip the soy sauce. It adds mouth-watering umami goodness to the sauce.
- Rice Wine Vinegar. Adds a touch of light, sweet acidity.
- Sesame Oil. Lightly nutty and wonderful in Asian recipes like this one.
- Mushrooms. After being finely chopped and coated in the sauce, the mushrooms are barely noticeable in this dish. They do, however, give the filling a great depth of flavor.
- Water Chestnuts. For a satisfying crunch.
- Red Pepper Flakes. Adds heat without making the dish overly spicy. If you enjoy the spice, you can add more to taste or top the wraps with sriracha.
- Lettuce Leaves. What kind of lettuce is used for lettuce wraps? While I think the best lettuce for lettuce wraps is Boston lettuce (or Bibb or butter
- lettuce), romaine lettuce would also work well. Iceberg lettuce can be used in a pinch.
Measurements
3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola oil or grapeseed oil
1 package (12 to 14 ounces) extra-firm tofu do not use silken
8 ounces Baby Bella cremini mushrooms finely chopped
1 can (8 ounces) water chestnuts drained and finely chopped
2 cloves garlic minced
2 teaspoons freshly grated ginger · ¼ teaspoon red pepper flakes omit if sensitive to spice
4 green onions thinly sliced, divided
8 large inner leaves romaine lettuce from a romaine heart or butter lettuce leaves
Optional for serving: grated carrots additional red pepper flakes
Instructions
In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons of canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then
add the diced mushrooms. Continue cooking until any remaining tofu liquid is cooked off, and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy it immediately.
Storage Tips
- To Store. The tofu filling can be refrigerated for 3 to 5 days. Store lettuce leaves separately in the refrigerator.
- To Freeze. You can freeze lettuce wraps filling for up to 2 months (do not freeze the lettuce leaves).
- To Reheat. Reheat gently in the microwave with a bit of water or stock to prevent it from drying out or in a skillet on the stovetop over medium heat.
Recommended Tools
- Non-Stick Skillet. A seasoned cast iron skillet works well also.
- Spatula. This heat-resistant spatula is perfect for preparing the filling.
- Measuring Spoons. These spoons are double-sided, meaning you’ll have fewer dishes to wash.
Nutrition
SERVING: 1(of 4) CALORIES: 169kcal CARBOHYDRATES: 21g PROTEIN: 11g FAT: 5g SATURATED FAT: 1g POLYUNSATURATED FAT: 2g MONOUNSATURATED FAT: 2g TRANS FAT: 1g CHOLESTEROL: 1mg POTASSIUM: 683mg FIBER: 4g SUGAR: 8g VITAMIN A: 5035IU VITAMIN C: 6mg CALCIUM: 78mg IRON: 3mg
