Go Back

Vegan Tofu Lettuce Cups with Thai Peanut Sauce

100% plant-based lettuce cups that taste like classic thai food with a healthy twist. Easy 10-minute dinner that's also gluten-free and oil-free.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 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!


Feel free to add other veggies like purple cabbage or thin strips of bell pepper.