Vegan Lettuce Wraps with Spicy (or not!) Tofu and Mushrooms

Ingredients

For the Lettuce Cups

  • 16 oz extra firm tofu, chopped into small ½ inch cubes
  • 10 oz shiitake mushrooms (white or oyster will work!)
  • 2 tbsp avocado oil, divided
  • 2 tsp toasted sesame oil
  • 2 tbsp Big Tree Farms Organic Sriracha
  • 1 tbsp arrow root powder (or cornstarch)
  • 1 ½ tbsp gluten-free panko breadcrumbs
  • ½ tbsp each black and white sesame seeds
  • 1 tsp sea salt, divided
  • ¼ tsp black pepper
  • 1 ½ cups finely shredded purple cabbage
  • 1 cup shredded carrots
  • 1 large head butter lettuce
  • ¼ cup roasted peanuts, for garnish
  • ¼ cup sliced scallion, for garnish

Spicy Sriracha Peanut Sauce

  • ¼ cup creamy peanut butter
  • 1 tbsp Big Tree Farms Organic Coco Aminos or Less Sodium Coco Aminos
  • 1 tbsp Big Tree Farms Oh So Naughty Bali BBQ Sauce (or for less spice - Not So Naughty Bali BBQ Sauce)
  • 1 tsp rice vinegar
  • 1 tbsp agave or maple syrup
  • u1 inch piece fresh ginger, peeled then grated
  • 1 garlic clove, crushed
  • 1-3 tbsp water, as needed

Instructions

  1. Press tofu for 30 minutes to drain excess liquid.
  2. Preheat your oven to 400°F and line two baking sheets with parchment paper.
  3. Chop the pressed tofu into ½ inch cubes and place in a medium bowl. Add 1 tablespoon of the avocado oil, sesame oil, Coco Aminos, and sea salt. Gently toss to coat the tofu.
  4. To the same bowl, add arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on one of your lined baking sheets.
  5. Prepare the mushrooms by cleaning off the caps with a towel and slicing into thin pieces. (If using oyster mushrooms, slice off the tough ends.) Add the mushrooms to the same bowl used to season the tofu, add the remaining 1 tablespoon avocado oil and salt and pepper then toss. Spread the mushrooms in an even layer on the other parchment lined baking tray.
  6. Bake the tofu and mushrooms until tofu is crispy and mushrooms are golden brown, about 25-30 minutes flipping halfway through.
  7. Once mushrooms and tofu are cooked, toss together in a large bowl to combine.
  8. Make the Spicy Peanut Sauce by combining all ingredients except water in a small bowl. Whisk to combine. If needed, whisk in water 1 tablespoon at a time to thin until desired consistency.
  9. Separate the lettuce leaves, then assemble each with tofu and mushroom mixture, cabbage, and carrots. Drizzle with sauce and garnish with roasted peanuts and sliced scallion. Enjoy fresh with extra sauce for dipping on the side!
Vegan Lettuce Wraps with Spicy (or not!) Tofu and Mushrooms

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