Tofu & Mushroom Lettuce Wraps

For those who follow a vegan lifestyle or have dietary restrictions, dining out can often feel more limiting than enjoyable. Too often, the few available options are expensive and underwhelming, leaving you wishing for something more satisfying.

That challenge inspired this recipe.

It recreates one of my favorite entrées from a local restaurant in the San Fernando Valley—but with a healthier twist. This homemade version is completely vegan, gluten-free, and dairy-free without sacrificing the rich flavors and comforting textures that made the original so memorable. Until recently, I used jasmine rice, as seen in this photo. As a healthier option, I have switched to quinoa or brown rice.

The best part? It's every bit as delicious, made with wholesome ingredients, and costs a fraction of what you'd pay at a restaurant.

Who says eating well means giving something up? Sometimes the best version of a favorite meal is the one you create in your own kitchen.

Enjoy!

Ingredients

1 c. quinoa or jasmine rice

2 Tbsp. plus 1 tsp. soy sauce, divided

3 tsp. rice vinegar

1 16-oz. extra firm tofu

1 bunch scallions

3 Tbsp. sesame oil, divided

1 8 oz. pkg. cremini mushrooms, finely chopped

2 tsp, grated garlic

3 Tbsp. hoisin

1 Tbsp. sriracha

12 leaves butter lettuce

Directions

Toast quinoa in dry pan over medium heat 3 - 4 minutes. Add 1 1/2 cups of water, 1 tsp. soy sauce, and 1/4 tsp. coarse salt and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. If using rice, cook according to package directions, adding 1 teaspoon. soy sauce. Once cooked, drizzle with 1 teaspoon of vinegar and fluff with a fork. Cover until ready to serve.

While the quinoa/rice is cooking, prepare the tofu. Wrap the block in a paper towel lined dish towel. Gently press to remove liquid. Break the tofu into small pieces by first quartering the block lengthwise, then crosswise to form small cubes. Using a fork, smash cubes into small pieces. Transfer to a towel to remove any excess water. Thinly slice scallions, separating the dark green parts from the white and light green parts.

Heat 2 tablespoons sesame oil in a large nonstick pan over medium high heat. Add tofu, cook, stirring often, until crispy and golden brown, about 6 minutes. Add mushrooms, cook stirring often, until softened, 3-4 minutes. Stir in white and light green scallion slices and garlic. Continue to stir often until tender, about 3 minutes.

Stir in hoisin, sriracha, remaining 2 tablespoons soy sauce, and remaining 1 tablespoon sesame oil. Continue to cook, stirring until tofu is evenly coated and sauce has caramelized, 3 to 4 minutes. Add remaining 2 teaspoons of rice vinegar.

Serve tofu mixture over quinoa/rice in lettuce leaves. Top with dark green scallion leaves.

Note: Quinoa is said to be a complete protein meaning It is higher in nutrients than most grains and is often marketed as a “superfood.” Nutritious and rich in many minerals and plant compounds, quinoa can be a healthy addition to your diet.

Some data show that quinoa may increase your nutritional intake and help reduce blood sugar and triglycerides.