Tangy Tahini Tofu Lettuce Wraps

Tangy Tahini Tofu Lettuce Wraps

In this easy vegan lunch or dinner that’s ready in under 45 minutes, crispy baked tofu is tossed in a tangy tahini sauce and served in fresh leaves of lettuce. The versatile nut-free sauce is a great alternative to peanut sauce and the elements of this meal can be easily prepared ahead of time.



for the tangy tahini sauce:

for the tofu:

to serve


  1. Preheat your oven to 400
  2. Make your sauce by whisking together all of the sauce ingredients in a bowl, adding water as needed to achieve a smooth texture. Pour half the sauce into a smaller bowl and leave half in the bowl you made the sauce in. Set aside.
  3. Cut your tofu into 1 inch cubes and place in a large bowl along with the oil, tamari, cornstarch, and black pepper. Use a large metal spoon or thin rubber spatula to gently toss the tofu in the bowl without breaking too many piecesĀ  (I usually tilt the bowl to the side and “fold” the tofu gently with the spoon)
  4. Place the tofu cubes onto a lined baking sheet and put in the oven to cook for 20 minutes.
  5. After 20 minutes, carefully flip each piece of tofu (I use a thin metal spatula to loosen each piece without tearing the crust that has formed on the bottom of the tofu) before returning to the oven to cook for another 15 minutes until crispy.
  6. Meanwhile, assemble your “salad bar” with the lettuce leaves and toppings.
  7. When the tofu is finished cooking, it will be golden brown and crispy. Remove each piece from the pan while still hot and place into the larger bowl of tahini sauce and toss to coat well.
  8. Assemble your wraps by placing 3-4 pieces of tofu on each lettuce leaf along with the shredded cabbage and carrots, chopped nuts, extra tahini sauce, and any other toppings you’d like. Serve immediately and store extra ingredients separately.