VEGETARIAN TOFU LETTUCE WRAPS
My best attempt at recreating my most favorite dish of tofu lettuce wraps.
Provided by Prelude2Chaos
Categories Appetizers and Snacks Wraps and Rolls
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Slice tofu into 1/4- to 1/2-inch thick slices. Lay them on a clean towel covered with 2 layers of paper towels. Place a baking sheet on top and place a heavy weight on the baking sheet. Let sit for at least 30 minutes.
- Remove lettuce core and soak, bottom down, in a bowl of cold water, about 1 hour. Remove from water and allow to drain. Remove the leaves carefully, working from the outside in. Use scissors to cut leaves into more shapely "bowls," if you like.
- Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
- Mix soy sauce, vinegar, peanut butter, honey, water, and chile-garlic sauce together in a microwave-safe bowl. Heat in the microwave until warmed, 20 to 30 seconds. Stir peanut sauce until smooth.
- Dip tofu slices in peanut sauce and place on the prepared baking sheet. Reserve remaining sauce. Spray tofu with cooking spray.
- Bake in the preheated oven until dry, 45 to 60 minutes, flipping once or twice. Cool until safe to handle and chop into cubes.
- Heat oil in a wok over medium heat. Add onion and cook until slightly softened, about 3 minutes. Add mushrooms; cook until onion is translucent, about 3 minutes more. Add garlic and ginger; cook until fragrant, about 1 minute more. Add tofu cubes and reserved sauce. Cook until heated through, about 3 minutes more. Add water chestnuts and green onions. Remove from heat.
- Spoon hot tofu mixture into lettuce leaves.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 21.6 g, Fat 9.2 g, Fiber 4.1 g, Protein 13.8 g, SaturatedFat 1.4 g, Sodium 623.8 mg, Sugar 8.9 g
P. F. CHANG'S VEGETARIAN LETTUCE WRAPS
Finally -- The VEGGIE Version! After scouring the internet for the vegetarian lettuce wraps, I finally broke down and decided to tweak the ubiquitous chicken recipe and this worked out great! The cooking sauce is from the original recipe but is enough for two batches of the veggie version so make go ahead and make the full recipe and reserve half for another batch. Save in a jar and store in the fridge until needed. Another tip: when buying bamboo shoots, get the strips. This will cut down on prep time as all you have to do is dice these. I've also included a sauce for adding to the individual wraps after cooking (just like in the restaurant!) I like my sauce spicy so you may want to experiment with the ingredients for a milder version.
Provided by CakeDiva
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- Mix the cooking sauce in a bowl and set aside.
- For the spicy sauce: In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.
- In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well and stir in tofu. Allow to marinate for 15 minutes.
- Heat wok or skillet over medium-high heat. Add the mixed oil and stir fry tofu for 2-3 minutes Set aside.
- Add the ginger, garlic and onion; stir-fry for about a minute. Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes Return tofu to wok/skillet. Add cooking sauce and cook until thickened (about 2 mins).
- Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and spicy sauce.
EASY AND SIMPLE VEGETARIAN LETTUCE WRAPS
This is an easy and simple recipe that my 4-year-old daughter loves. It great lunch for a hot summer day.
Provided by Sylvia
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium heat. Cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more.
- Pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. Fluff rice and cook 1 to 2 minutes more.
- Scoop rice mixture into lettuce leaves. Season with soy sauce or lime juice, as desired.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 42.5 g, Fat 1.9 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 0.3 g, Sodium 141.4 mg, Sugar 2.3 g
VEGETARIAN WRAPS
Try these flavour-packed veggie wraps filled with pickled onions, roasted veg, coconut tzatziki and spicy green sauce. They will feed four people for under £10 - perfect for a hungry crowd
Provided by Emma Freud
Categories Dinner, Lunch
Time 1h25m
Number Of Ingredients 19
Steps:
- To make the sweet pickled onions, slice one red onion into thin half moons. Put 2 tbsp cider vinegar in a small pan with 1 tbsp sugar and 1 tsp salt. Heat until almost boiling, then pour over the onions and leave for 2 hrs, by which time they will be sweet and crunchy.
- To make the roasted veg, heat oven to 180C/160C fan/gas 4. Chop the courgettes, remaining red onion, the red pepper and cauliflower into bite-sized pieces. Tip into a baking tray with the chickpeas, plus 1 tbsp of the starchy water from the can. Pour over a good glug of olive oil, add 2 tsp of the coriander seeds, the garam masala, a sprinkle of salt and pepper, and mix everything together with your hands. Cook in the oven for 45 mins, but give them a good shake after 30.
- For the flatbreads, mix the flour with 350g of the yogurt, the remaining 1 tsp coriander seeds, and all the coriander stalks, finely chopped. It will come together quickly into a dough. Take a golf ball-sized chunk and roll it out on a floured board until it's the thickness of a 20p coin, then dry-fry in a hot frying pan for about a minute on each side. When done, brush each flatbread on one side with some olive oil.
- To make the tzatziki, blitz 1/4 of the pot of coconut chunks in a blender until it resembles breadcrumbs, then set aside. Pour the remaining 150g yogurt into a bowl. Finely chop half the mint leaves and add to the bowl along with the juice of 1 lime. Grate in the cucumber and a garlic clove, then add the coconut. Season and mix.
- To make the spicy green sauce, put the rest of the coconut chunks in a blender with the rest of the coriander and mint leaves, a peeled clove of garlic, the peeled shallot, chilli, the juice of a lime, 1 tbsp cider vinegar, and 1 tsp brown sugar. Blitz until smooth.
- Take a flatbread, load it with a handful of vegetables, then a big spoonful of tzatziki and spicy green sauce, then a sprinkling of sweet pickled onions. Wrap it up, and tuck in.
Nutrition Facts : Calories 732 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 103 grams carbohydrates, Sugar 24 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 1.4 milligram of sodium
VEGETARIAN LETTUCE WRAPS
Veggie lovers can feast on this filling vegetarian appetizer or meal that can be eaten any time of the day! I fell in love with the veggie lettuce wraps at a famous Chinese chain restaurant, and put my own spin on it.
Provided by Suja
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Roast peanuts in a skillet over high heat, stirring frequently until brown, reducing heat to medium if necessary, about 5 minutes; set aside to cool. In a food processor, grind peanuts into a coarse powder.
- Heat canola oil in a skillet over medium heat; add tofu and season with salt to taste. Turn tofu frequently until all sides are brown, 8 to 10 minutes; remove from heat. Pat tofu dry with a paper towel and allow to cool, about 5 minutes.
- Combine cucumber, radish, tomato, water chestnuts, soy sauce, and lemon juice in a large bowl. Add tofu and peanut powder just before serving.
- Arrange lettuce leaves around the edge of a large platter and mound tofu filling in the center. To eat, spoon 1 or 2 tablespoons tofu mixture into the center of a leaf and wrap lettuce around filling like a burrito.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 14.5 g, Fat 5.9 g, Fiber 3.1 g, Protein 8.4 g, SaturatedFat 0.8 g, Sodium 692.4 mg, Sugar 4.6 g
VEGETARIAN HUMMUS WRAPS
I created this recipe to get more veggies into my diet. I'm busy and on the go like many other mothers. This recipe gives me energy and tastes delicious. -Amber Indra, Thousand Oaks, California.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Spread hummus over each tortilla. Layer with carrots, spinach and tomato; drizzle with dressing. Roll up tightly.
Nutrition Facts : Calories 276 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 630mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.
VEGETARIAN CORN, BEAN AND RICE WRAPS
I decided to stop eating meat and I was looking through the pantry and decided to throw this stuff together--it's really tasty and healthy.
Provided by Jadore Dior
Categories Lunch/Snacks
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Cook brown rice as package directs. For extra flavor, add a tablespoon of vegetarian bouillon--it makes it really tasty.
- As brown rice is cooking, sauté the onion in a tablespoon of extra virgin olive oil. Once onion is softened and browned a bit, add drained and rinsed beans and corn. Turn off heat.
- Once rice is done, add to the corn and beans. Mix well. Then mix in 1 to 2 (depending on taste) cans of tomato sauce.
- Cook until hot.
- **Note: Taco seasoning can be substituted instead of tomato sauce**.
- Serve in tortillas with salsa if desired.
Nutrition Facts : Calories 384.6, Fat 6, SaturatedFat 0.9, Sodium 619.1, Carbohydrate 73.8, Fiber 15.1, Sugar 9.1, Protein 15.8
VEGETARIAN PESTO WRAPS
Provided by Catherine McCord
Categories Sandwich Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Lunch Cucumber Bell Pepper Carrot Summer Healthy Tortillas Weelicious Peanut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 5
Steps:
- 1. Lay the tortillas on a flat surface in front of you, and spread each one with 2 tablespoons of pesto.
- 2. Layer carrots, cucumbers, and bell peppers on the edge of the tortilla that is closest to you.
- 3. Wrap up the tortilla like a burrito and serve.
ASIAN LETTUCE WRAPS(VEGETARIAN)
Make and share this Asian Lettuce Wraps(Vegetarian) recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make Miso Sauce:.
- Place brown sugar in heavy saucepan, and melt over medium-low heat, being careful not to burn. Remove from heat, and stir miso and sesame seeds into melted sugar.
- To make Wrapping:.
- Trim edges of lettuce leaves to make them uniformly circular. Stack sesame or basil leaves alongside.
- To make Salad:.
- Heat oil in skillet or wok over medium-high heat, and stir-fry tofu about 2 to 3 minutes. Remove from heat, and set aside.
- Slice avocado into 1½-inch-long pieces. Slice red pepper into 1 ½-inch-long pieces. Set aside.
- Combine white radish with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 2 teaspoons brown sugar, ½ teaspoon salt and 1 teaspoon red pepper powder. Set aside.
- Combine bean sprouts with 1 teaspoon sesame oil, 1 teaspoon sesame seeds and 1 teaspoon salt.
- To assemble rolls, place 1 lettuce leaf on flat surface, and layer remaining ingredients in following order: basil leaf, bean sprout mixture, radish mixture, tofu, cucumber, avocado and red pepper. Spoon about ½ teaspoon Miso Sauce over top. Wrap by tucking ends in, and roll up. Repeat with remaining ingredients.
Nutrition Facts : Calories 188.4, Fat 12.1, SaturatedFat 1.8, Sodium 1193.5, Carbohydrate 18.3, Fiber 4.2, Sugar 9.8, Protein 5.4
VEGETARIAN LETTUCE WRAPS
Adapted From Pioneer Woman! for great photo instructions: http://thepioneerwoman.com/cooking/2012/02/vegetarian-lettuce-wraps/
Provided by sofie-a-toast
Categories One Dish Meal
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
- Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.).
- Add garlic, chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic.
- Pile mixture into romaine hearts, then add sliced avocado. Fold up and chow down!
Nutrition Facts : Calories 336.7, Fat 18.5, SaturatedFat 3, Sodium 1371.5, Carbohydrate 34.7, Fiber 8.2, Sugar 1.9, Protein 16.8
VEGETARIAN MILLET LETTUCE WRAPS
Millet with lime, cilantro, and carrots wrapped in butter lettuce. Super easy and fast. Also good if you're a vegetarian and have nothing to eat except miscellaneous raw things.
Provided by Evie McGonigle
Categories Appetizers and Snacks Wraps and Rolls
Time 32m
Yield 1
Number Of Ingredients 10
Steps:
- Melt butter in a small saucepan over medium heat; add millet and cook until toasted and fragrant, 4 to 5 minutes. Add water, cover, and simmer until most of the water is absorbed, about 10 minutes.
- Stir onion, lime juice, garlic, cilantro, and salt into millet; cook and stir until heated through and liquid is completely absorbed, about 5 minutes more. Cool millet mixture for 3 minutes.
- Divide chopped carrot among butter lettuce leaves. Spoon millet mixture over carrots.
Nutrition Facts : Calories 272.8 calories, Carbohydrate 47.9 g, Cholesterol 10.8 mg, Fat 6.4 g, Fiber 6.9 g, Protein 6.9 g, SaturatedFat 3 g, Sodium 1250.1 mg, Sugar 5.4 g
LOW-FAT TERIYAKI VEGETARIAN BEEF WRAPS
Made this recipe as part of the 2006 Zaar World Tour challenge! Had to come up with a low-fat sandwich so I selected peacefulnightdove's recipe #142413. Make her recipe if you are not concerned about fat intake, or make mine if you are. Am posting this in response to a request. Makes a terrific sandwich, and an easy dinner. Cooking time does not include marinating time. Peacefulnightdove recommended 6-8 hours or overnight, but you can probably get away with a few minutes like I did if you use a vegetarian beef substitute.
Provided by Kumquat the Cats fr
Categories Meat
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In bowl, toss beef strips with teriyaki sauce, cover and marinate.
- Meanwhile, in medium bowl combine first 6 ingredients, mix well and set aside.
- Heat vegetable oil in non-stick skillet. Add beef strips and stir fry over medium-high heat for 2 minutes.
- Place a fourth of the meat down center of each tortilla.
- Top each with a fourth of cole slaw mixture and a scallion, if using.
- Roll up and enjoy with more teriyaki sauce if desired.
Nutrition Facts : Calories 157.6, Fat 5.8, SaturatedFat 1.1, Sodium 895, Carbohydrate 22.6, Fiber 2.7, Sugar 5.5, Protein 4.7
ZESTY VEGETARIAN WRAPS
Beautiful in color and very flavorful, this vegetarian lunch wrap is filled with crisp veggies, pepper Jack cheese and a zesty sauce. -Cori Lehman, Jackson, Tennessee
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the mayonnaise, lime juice and hot sauce. Spread over tortillas. Top with lettuce, green pepper and cheese; roll up tightly.,
Nutrition Facts : Calories 242 calories, Fat 11g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 427mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
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