Tangy Tahini Tofu Lettuce Wraps

Tangy Tahini Tofu Lettuce Wraps

In this easy vegan and gluten-free lunch recipe, 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:

  • 1/4 c + 2 tbsp tahini
  • 1 tbsp tamari
  • 1 tbsp sesame oil
  • 1 tbsp lime juice
  • 1 tsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tbsp chili paste
  • 1 inch of fresh ginger, grated
  • pinch of salt
  • 24 tbsp water

for the tofu:

  • 16 oz extra firm tofu, pressed
  • 1 tbsp high heat oil
  • 1 tbsp tamari
  • 2 tbsp cornstarch or arrowroot starch
  • fresh black pepper

to serve

  • romaine lettuce leaves
  • shredded cabbage
  • shredded carrots
  • chopped almonds
  • red pepper flakes


  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 pieces  (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.