I used to love P.F. Chang’s chicken lettuce wraps, so I was excited to try this recipe for meat-free lettuce wraps. It is one of the fastest recipes I’ve made thus far, as well as one of the easiest. It also requires very few ingredients.
This recipe is adapted from Tasty Kitchen.
Vegan Lettuce Wraps
2 tsp olive oil
1 package (about 12-14 oz. size) firm tofu
1.5 cups frozen corn kernels
1 small can water chestnuts, chopped
1/4 tsp chili powder (I added a tad more)
1/4 cup low-sodium soy sauce
Romaine Lettuce Hearts
1 sliced avocado
1 teaspoon Balsamic Vinegar (optional)
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. Add corn and water chestnuts and cook for a few more minutes. Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic, if using. Pile mixture into romaine hearts, then add slices of avocado before serving.