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Sautéed tofu and vegetables wrapped in butter lettuce leaves, topped with sliced serrano chiles and cilantro sprigs.

Tofu Vegetable Lettuce Wraps

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people


  • 2 tbsp extra virgin olive oil, divided
  • 14 oz package extra firm tofu, sliced into long strips
  • 4 tsp low sodium taco seasoning
  • 1 lemon
  • 2 carrots, julienned
  • 1 zucchini, julienned
  • 1 orange bell pepper, seeds removed, julienned
  • butter lettuce leaves
  • sliced serrano peppers (optional)
  • cilantro sprigs (optional)


  1. Remove tofu from container, gently squeeze the excess water out of the tofu or pat dry with paper towels. Slice tofu block into even long strips, season both sides with two teaspoons taco seasoning.

    Heat olive oil on medium-high heat in a large sauté pan, cook tofu 3-4 minutes, or until it starts to crisp. Flip strips over to cook other side, set aside on a plate.

  2. Add the vegetables plus all the juice from one lemon to the pan, sauté the vegetables making sure to scrape the bottom of the pan to release any cooked tofu bits from the pan; about 2 minutes. Add some more taco seasoning to your taste and cook until vegetables are cooked through but not too soggy. You still want some crunch left on them.

  3. Serve tofu and vegetables wrapped in butter lettuce leaves with cilantro sprigs and serrano peppers if desired.