Vegetarian Lettuce Wraps Stuff crisp lettuce leaves with a savory filling inspired by PF Chang’s famous lettuce wraps. These low-carb wraps made with tofu, mushrooms and daikon radish are an easy vegetarian dinner that beats takeout! Garnish the wraps with julienned carrots for added crunch.


40 mins


40 mins




  • 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
  • ¼ cup Julienned carrots


    Step 1

    Combine vinegar, hoisin, soy sauce, sesame oil and crushed red pepper in a small bowl; set aside.

    Step 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.

    Step 3

    Spoon a scant 1/2 cup tofu mixture into each lettuce leaf. Top with carrots, if desired.

Nutrition Facts

Serving Size: 2 lettuce wraps Per Serving: 178 calories; protein 12.9g; carbohydrates 10.6g; dietary fiber 1.9g; sugars 4.7g; fat 10.9g; saturated fat 1.4g; cholesterol 0.2mg; vitamin a iu 1240.6IU; vitamin c 9.9mg; folate 48.3mcg; calcium 312.1mg; iron 3.1mg; magnesium 47.7mg; potassium 516.8mg; sodium 408mg; thiamin 0.1mg. Exchanges:

1/2 medium-fat protein, 1 fat, 1/2 vegetable


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