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Thrive On

Vegetarian Lettuce Wraps

Low PotassiumLow PhosphorusLow ProteinVeganVegetarianDiabetes-FriendlyDairy-FreeEgg-FreeNo ShellfishNut-FreeAsianDinnerLunch
8 lettuce wraps
Active time: 40 minutes
Total time: 40 minutes

Nutrition Per Serving

  • Calories174 cal
  • Total Fat10.5 g
  • Saturated Fat1.4 g
  • Cholesterol0 mg
  • Sodium410 mg
  • Carbohydrate Total10.7 g
  • Protein13.3 g
  • Phosphorus194 mg
  • Potassium498 mg
  • Fiber2.6 g
  • Calcium315 mg


  • 3 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon crushed red pepper
  • 1 14-ounce package extra-firm tofu
  • 1 tablespoon canola oil
  • 8 ounces white mushrooms, finely chopped
  • 1 cup finely chopped daikon radish
  • 3 large cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 4 scallions, sliced
  • 8 large leaves Bibb or iceberg lettuce
  • Julienned carrots (optional)


Stuff crisp lettuce leaves with a savory filling of tofu, mushrooms and daikon radish for an easy vegetarian dinner that beats takeout! Garnish the wraps with julienned carrots for added crunch.


  1. Combine vinegar, hoisin, soy sauce, sesame oil and crushed red pepper in a small bowl; set aside.
  2. Cut tofu in half horizontally. Press the tofu slices between paper towels to squeeze out as much liquid as possible. Crumble the tofu. Heat canola oil in a large nonstick skillet over medium-high heat. Add the crumbled tofu; cook, stirring and breaking into smaller pieces, until starting to brown, about 5 minutes. Add mushrooms; continue cooking and stirring until any liquid has evaporated, about 3 minutes. Stir in daikon, garlic, ginger and scallions. Add the reserved sauce; cook, stirring, until well combined and heated through, about 2 minutes.
  3. Spoon a scant 1/2 cup tofu mixture into each lettuce leaf. Top with carrots, if desired.
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