Best Tofu Cabbage Or Lettuce Wraps Recipes
VEGAN LETTUCE WRAPS WITH TOFU
These easy-to-make meatless lettuce wraps will be loved by everyone, including meat eaters. The tofu provides a texture similar to ground chicken. And the combination of mushrooms, water chestnuts, and hoisin sauce make this dish come to life. You're not going to believe how much flavor is packed in these easy-to-make vegan wraps. Serve with Thai peanut sauce for dipping.
Provided by CookingWithShelia
Categories Appetizers and Snacks Wraps and Rolls Lettuce Wraps Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
- Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
- Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
- Serve with lettuce and garnish with green onions and carrots.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 18.8 g, Cholesterol 0.2 mg, Fat 10.1 g, Fiber 3.9 g, Protein 9.2 g, SaturatedFat 1.2 g, Sodium 704.6 mg, Sugar 6.5 g
TOFU CABBAGE OR LETTUCE WRAPS
Tasty tofu recipe I came up with when tofu was on sale and I'd bought a bunch. Even Confirmed Tofu Hater (DD) likes this. A good way to drain tofu is to swaddle it in lots of paper towels and then rest something heavy on top for at least 20 minutes to press all the water out.
Provided by little_wing
Categories Lunch/Snacks
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, combine tofu with with salt, pepper, red pepper flakes,lime juice and 1tbs soy sauce.
- Spread evenly onto a greased baking sheet.
- Bake for 35-45 minutes at 350.
- When that is almost done, heat up wok or frying pan and throw in the chopped up garlic and ginger.
- Cook for about 5-7 minutes until they are softer.
- Throw in the shiitakes, onions and carrots. At this time you can add more soy sauce , usually about 7 or 8 shakes. Also, if you'd like, add some more salt, pepper and red pepper flakes.
- Cook about another 10 -12 minutes, then add the tofu and finish up the cooking - about 2-5 minutes.
- Wash and dry the lettuce/cabbage and pull off pieces about the size of your palm.
- Spoon the mixture into the leafs and roll them up!
Nutrition Facts : Calories 245.9, Fat 13.3, SaturatedFat 2.5, Sodium 570.5, Carbohydrate 17.7, Fiber 4.6, Sugar 4.5, Protein 19.2
TOFU LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a nonstick skillet over medium-high heat. Throw in the tofu and break it up into very small pieces. Cook until much of the liquid cooks off and the tofu starts to turn golden, for several minutes.
- Add the chili powder and some salt and pepper, then stir. Throw in the green onions and corn and cook for a few minutes (the corn can remain crunchy). Add the soy sauce and cook until most of the liquid has been absorbed. Turn off the heat and stir in the balsamic vinegar.
- Pile the mixture into individual romaine lettuce leaves, then add slices of avocado. Fold up and chow down!
CRISPY TOFU AND CABBAGE STIR-FRY
This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you'll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves - also known as cilantro - creates a range of complex but related flavors. Then there's what might be the quickest - and your new favorite - way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don't have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
- Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
- In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.
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