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Vegan Lettuce Wraps

This Vegan Lettuce Wrap stuffed with crisped up marinated tofu, juicy mango cubes and the crunch of roasted peanuts is irresistibly delicious and totally good for you!
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Appetizer
Cuisine asian
Servings 3 servings


  • 12 lettuce leaves fresh
  • 1 mango large
  • 1 onion small
  • 1 tbsp sesame seeds
  • 200 grams firm tofu
  • 1 cucumber large

for marinade / dressing

  • 5 tbsps soy sauce dark
  • 3 tbsps jaggery syrup (or maple )
  • 1 tsp ginger finely grated
  • 3 tsps rice vinegar (or lemon juice)
  • 1/2 tsp red chilli flakes
  • 1 tsp sesame seeds toasted


  • Wash the lettuce leaves thoroughly and dry them gently by placing in between two kitchen towels. Peel and dice the mango. Peel and finely chop or slice the onion.
  • Prepare the marinade by mixing all the ingredients in a bowl. If you are not vegan
  • Add the diced tofu to the marinade and allow to sit for 10 minutes.
  • Heat 1 tbsp oil in a pan. Add the sesame seeds. Using a slotted spoon, drain the tofu throughly and add to the oil. Toss the tofu so it is coated by sesame seeds. Ensure the tofu turns golden on all sides. Remove in a plate and keep aside.
  • Using a peeler, spiralizer or julienne peeler, shave strands or thin strips of the cucumber, avoiding the seeds. Keep aside.
  • In a platter, arrange the lettuce leaves in one layer. Divide the mango, cucumber and onion equally between all the leaves.
  • Top with crispy tofu.
  • Drizzle the remaining marinade over the wraps just before serving.


If you are not vegan, then use honey instead of maple or jaggery syrup in the soy-ginger marinade.
Gluten free tip: Use tamari instead of soy sauce.
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Check out my other lettuce wrap made using pineapple.