Hope you are all staying healthy and safe. Here is a great recipe with simple ingredients you probably already have in your fridge and pantry. Vegan tofu lettuce cups with thai peanut sauce are AMAZING and I know you will be obsessed.
I used the romaine lettuce for my vegan tofu lettuce cups with thai peanut sauce from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley.
Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn.
Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies.
If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more.
Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important!
Be sure to look out for Josie’s Organics in your local store! Use their store locator here!
The first step is to cook the tofu – it’s super easy and only takes about 10-15 minutes. Use a non-stick pan so that you don’t have to use any oil. Tofu also holds a lot of water so that will help the tofu not stick to the pan.
You will saute the tofu until it’s golden brown on all sides then you can add in some coconut aminos or soy sauce and stir for a few more minutes.
While the tofu cooks, make the sauce. Whisk together all of the ingredients or blend it in a blender until smooth..how simple is that? The ingredients are very simple, you should already have them in your pantry.
Scoop the tofu into the romaine leaves, drizzle with the thai peanut sauce and garnish with green onions and chopped cashews. YUM! I can’t get over how delicious these turned out.
I absolutely love thai takeout food and these vegan tofu lettuce cups with thai peanut sauce are seriously restaurant quality…trust me, you will thank me later. Also, these are hearty, filling, nutritious and are loved by both meat-eaters and vegans alike.
- Can I use tempeh instead of tofu? Yes of course. You can even use chickpeas – that would delicious as well.
- Can I use almond butter or sunflower butter instead of peanut butter? Sure – it will work just as well.
- Is there another kind of lettuce I could use? Definitely, any kind of lettuce will work, iceberg leaves would be great!
- What other garnishes can I put on top of the cups? Shredded purple cabbage, thin sliced bell pepper, cilantro, or even sesame seeds!
- Does the sauce and tofu store well in the fridge? Absolutely! Makes great leftovers. The sauce can even be repurposed to make a thai noodle dish.
Holy moly you are going to impress all of your friends and family with these and guys, they are SO easy. You’d never know that something so delicious could be so easy to make and so healthy for you.
These vegan tofu lettuce cups and thai peanut sauce are:
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What are you waiting for?! Get cooking!
Vegan Tofu Lettuce Cups with Thai Peanut Sauce
- romaine leaves I use Josie's Organics
- 1 block tofu cut into small pieces
- 2 tbsp raw cashews chopped
- 2 tbsp scallions sliced thin
Thai Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1/2 tsp ginger
- 1 tsp garlic powder
- 1/2 tsp toasted sesame oil optional
- 2 tbsp water
- Saute tofu on medium/high heat until golden brown on sides. Once golden brown, turn the pan down to a simmer and add 2 tbsp of coconut aminos. Saute for another minute.
- While tofu is cooking, chop up scallions and cashews and prep your romaine leaves.
- Make sauce by whisking all ingredients together - if it's too thick add more water.
- Spoon tofu into romaine, drizzle with sauce and garnish with cashews and scallions.
- Serve and enjoy!
This post is sponsored by Josie’s Organics. I am so honored to partner with such an amazing organic produce company.
In good health,