Vegetarian Lettuce Wraps taste like a restaurant-quality meal, and you can make them at home in less than 30 minutes! They are a great source of plant-based protein, with loads of fresh flavor.
Add the olive oil to a large skillet over medium high heat, and add in the onion, mushrooms, and salt. Stir until the veggies soften, about 8 minutes. Add in the garlic and ginger, and stir for 1 more minute.
While the veggies are cooking, add the sauce ingredients to a small bowl and whisk well. Set it aside.
When the veggies are tender, crumble the block of tofu between your fingers as you add it to the skillet. Add in the water chestnuts and prepared sauce, too. Stir well, until the tofu looks well coated in the seasoning. Then stir in the green onions last. (You can reserve some for topping if you like, too.)
Taste the mixture and adjust any flavors to taste. You can add more salt to boost the flavor, a squeeze of lime juice, or a splash of maple syrup, if the mixture is tasting too tart or salty. Then serve the filling warm in the butter lettuce leaves. Leftover filling can be stored in an airtight container in the fridge for up to 5 days.
Notes
• Nutrition information is for 1 of 4 servings, assuming you divide all of the filling and lettuce leaves equally between 4 plates. This information is automatically calculated, and is just an estimate, not a guarantee.• This recipe calls for regular tamari to keep it gluten-free, but you can use regular soy sauce if you prefer. I did not use the low-sodium version during testing, but you can if you need to.• For a soy-free lettuce wrap, you can use a can of drained & rinsed lentils instead of the tofu. In that case, try coconut aminos for a soy-free sauce, and season with extra salt, as needed to boost the flavor.• If you don't have butter lettuce on hand, romaine, bibb, iceburg, or cabbage leaves can be used instead. If you need to substitute the mushrooms in this recipe, try using 2 chopped carrots (about 1 cup diced) and 3 celery ribs (3/4 cup diced) instead.