This tofu lettuce wraps recipe is gluten free, vegan, vegetarian and low carb. I found it hard to find recipes that cater to more than one food allergy or restriction when I first found out about my almond allergy and that I was celiac and lactose intolerant, After that, it was so important that every single one of my recipes cater to people with multiple dietary restrictions and/or food allergies!
Craving a quick, flavorful, and easy weeknight meal? Look no further than these delicious Vegan PF Changs Lettuce Wraps! Inspired by the classic PF Chang’s dish, this recipe puts a plant-based twist on the original, delivering all the crave-worthy flavor with none of the guilt.
why you’ll love this recipe
Prep is a breeze: Just dice veggies and whisk sauces – it only takes 5 minutes!
Fast cooking: Pan-frying tofu and heating sauces takes about 10 minutes – dinner in 15!
One-pan wonder: Less cleanup! Cook tofu and veggies in the same pan, then whisk sauces in a small bowl.
Meal prep friendly: Prep the sauce and filling ahead, assemble wraps later. Keeps well in the fridge for quick meals.
Dietary delight: Gluten-free, dairy-free, low-fat, and vegan! Perfect for most allergies and preferences.
Family-approved flavors: Sweet and savory peanut sauce pairs with the savory base sauce for a balanced taste.
Customizable toppings: Crunchy cashews, fresh veggies – everyone can personalize their wraps!
Get creative! Add other veggies such as green onions, shiitake mushrooms. If you are not on a plant-based diet you can add protein options such as ground chicken or other ground meat to make chicken lettuce wraps.
ingredients & substitutions
Peanut Sauce dipping sauce: Creamy peanut butter, water, soy sauce/coconut aminos, rice wine vinegar, maple syrup, lime juice, sesame oil, ginger, garlic powder. Subs: Use any nut butter you like (almond, cashew), adjust sweetener for taste.
Base Sauce: Water, soy sauce/coconut aminos, rice vinegar, cornstarch, Sriracha (optional), ginger, garlic powder. Subs: Use low-sodium soy sauce, skip Sriracha for mild heat, try miso paste for richer flavor. To make the vegetarian lettuce wraps a bit sweeter you can add brown sugar.
Lettuce: For best results use romaine lettuce, butter lettuce or butterhead lettuce (washed and dried) for the Vegan PF Changs Lettuce Wraps. Subs: Any lettuce you like, iceberg lettuce, cabbage leaves work too.
Veggies: Red bell pepper, onion, crumbled tofu/vegan “meat”. Use any chopped veggies you have, try mushrooms, water chestnuts, carrots, or broccoli. You can use any tofu from soft to extra-firm tofu. Replace tofu with tempeh or lentils for protein.
Cashews: Chopped and roasted. Subs: Use chopped peanuts, almonds, or sunflower seeds for crunch.
taste & texture
This Vegan PF Changs Lettuce Wraps recipe offers a burst of flavors and textures! The peanut sauce is creamy and sweet, contrasting the savory base sauce. Crispy tofu adds crunch, while juicy bell peppers and crisp onions pack freshness. Cashews offer a nutty bite, and the lettuce cups provide a cool, refreshing base. It’s a symphony of sweet, savory, and fresh in every bite!
directions
Step 1
Make the Peanut Sauce: In a small bowl, whisk together all peanut sauce ingredients until smooth and creamy. Set aside.
Step 2
Make the Base Sauce: In a large skillet, whisk together water, soy sauce, rice vinegar, cornstarch, Sriracha (if using), ginger, and garlic. Bring to a simmer over medium heat or medium-high heat, stirring constantly, until the sauce thickens and becomes translucent. Remove from heat and set aside.
Step 3
Cook the “Meat”: Heat a skillet with oil over medium heat. Crumble the tofu into small pieces, peppers and onions and pan-fry until golden brown and crispy. Add to the base sauce and warm for 3-5 minutes together,.
Step 4
Assemble the Wraps: Wash and dry the lettuce leaves. Divide the savory tofu filling between the leaves. Drizzle with desired amounts of peanut sauce and base sauce.
Step 5
Enjoy! Wrap the crispy lettuce leaves around the filling and devour!
expert tips & tricks
- For extra flavor, marinate the crumbled tofu in your favorite Asian-inspired marinade before pan-frying.
- Add other extra veggies like carrots, scallions, or portabella mushrooms to the vegan lettuce wraps filling.
- Serve with cooked rice or quinoa for a more substantial meal.
- Adjust the amount of spice by adding more or less Sriracha to the base sauce.
- Get creative with the toppings! Try chopped fresh herbs, toasted sesame seeds, fresh ginger, chili paste, minced ginger or red chili flakes or a drizzle of sriracha mayo on top of the Vegan PF Changs Lettuce Wraps .
- Serve with rice noodles or white rice for a different twist.
- Use tempeh instead of tofu for different veggie lettuce wraps textute. Experiment with different sauces like chili sauce.
how to serve, store and meal prep
Assemble your wraps right before serving! Choose crisp lettuce leaves, spoon in the filling, drizzle with sauces, and top with cashews.
Leftovers of the Vegan PF Changs Lettuce Wraps filling keeps well in the fridge for 3-4 days in a airtight container. Store lettuce leaves separately to avoid wilting.
For longer storage, freeze the filling in portions of the Vegan PF Changs Lettuce Wraps . Thaw overnight in the fridge before using.
Prep ahead by making the sauces and pre-chopping veggies. Store separately in the fridge. Assemble wraps when ready for a quick and delicious recipe.
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Vegan PF Changs Lettuce Wraps (vegetarian, gluten free)
Ingredients
Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1/2 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
Ingredients for the "meat"
- 1 cup water
- 1/4 cup gluten-free soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- 1 teaspoon Sriracha optional
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon powdered garlic
- 1 block extra-firm tofu crumbled and pan-fried (or use your favorite vegan ground “meat”)
- 2 bell peppers diced (any color)
- 1 white onion diced
- 1/2-1 cup roasted cashews chopped
Additional Ingredients:
- Romaine lettuce or butter lettuce leaves washed and dried
Instructions
- Make the Peanut Sauce: In a small bowl, whisk together all peanut sauce ingredients until smooth and creamy. Set aside.
- Make the Base Sauce: In a saucepan, whisk together water, soy sauce, rice vinegar, cornstarch, Sriracha (if using), ginger, and garlic. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens and becomes translucent. Remove from heat and set aside.
- Cook the "Meat": Heat a skillet with oil over medium heat. Crumble the tofu, peppers and onions and pan-fry until golden brown and crispy. Add to the base sauce and warm for 3-5 minutes together,.
- Assemble the Wraps: Wash and dry the lettuce leaves. Divide the pan-fried tofu ("meat") and chopped vegetables between the leaves. Drizzle with desired amounts of peanut sauce and base sauce.
- Enjoy! Wrap the lettuce leaves around the filling and devour!
Emma says
P.F. Chang’s is one of my favorites! I love this make-at-home option that makes it so much healthier 🙂
Nicole says
Great recipe to make this healthier and loved the peanut sauce!