Vegan Lettuce Wraps
These Vegan Lettuce Wraps are fresh, flavorful and so easy to make with tofu, colorful veggies and a delicious pesto sauce. This healthy tofu lettuce wrap recipe is really simple to customize and makes the perfect low carb snack, light lunch or dinner. Gluten-free, grain-free and includes keto, Whole30 and paleo options.
Ingredients
Lettuce Wraps
- 1 medium zucchini
- 2 medium sweet potatoes
- 1 small head cauliflower
- 1 (14-ounce) block extra firm tofu (swap for jackfruit or mushrooms for Whole30 and paleo)
- 2 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper
- 6 lettuce leaves , we used Boston (also known as Bibb or Butter lettuce) but you can also use Iceberg, grean leaf or even romaine lettuce
- ⅓ cup red cabbage grated
- 2 scallions thinly sliced
Pesto Sauce
- ⅓ cup cashews
- ⅓ cup unsweetened almond milk
- 1 garlic clove
- 1 cup fresh basil
- 2 tbsp nutritional yeast
- 1 tsp lemon juice
- Salt and pepper
Instructions
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Preheat the oven to 400F.
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Wash and dry the leafy greens. Cut zucchini, sweet potato and cauliflower into small bite sized pieces. You can peel or leave the skin on the sweet potatoes. Spread the vegetables in a single layer on a large baking sheet and toss with some oil, smoked paprika, cumin, garlic, onion, salt and pepper, coating well. Bake in preheated oven for 30-35 minutes.
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Use tongs to push the vegetables to the side and place the tofu on baking sheet. Cook for 5 minutes then crumble and toss together with the vegetables, coating well with the spices.Remove from oven and fill the lettuce wraps with with roasted vegetables and tofu.
Top with red cabbage, scallions and drizzle with the sauce!
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MAKE THE SAUCE by placing all the ingredients in a high speed blender. Blend until smooth, taste and season with salt and pepper