Keto Dinner | PF Chang's Inspired Vegetarian Lettuce Wraps Print This

Try these PF Chang’s Inspired Vegetarian Lettuce Wraps! They’re easy to make, healthy, and vegan! Made with pan seared tofu and a flavorful Asian sauce!

These vegetarian lettuce wraps are inspired by PF Chang’s infamous lettuce wraps. I get them every time I go. In fact, anytime I see lettuce wraps on any menu, I have to get them. There’s something so simple and satisfying about them, and it makes me feel healthy because there’s a bit green that comes with it.

I know I’m biased, but I honestly think these are even better than PF Chang’s lettuce wraps. The big slices of mushrooms and the crunch and texture from the water chestnuts, bamboo shoots, and carrots make you forget you’re eating tofu! One of the main complaints with tofu is that it’s bland and has no texture. I get that which is why this recipe has tons of texture and flavor, making this an amazing vegetarian lettuce wrap!

The Pioneer Woman put a southwest spin on her tofu lettuce wraps by adding corn and chili powder (which I may try at some point), but today’s recipe is all about harnessing the flavors and ingredients that give P.F. Chang’s famous lettuce wraps the cult following they enjoy, but in a light and healthy way you can enjoy any night of the week.

Vegetarian lettuce wraps with less than 200 calories for a HUGE serving. This lettuce wraps recipe is easy, healthy and WAY better than the PF Chang’s original! They’re vegan, gluten free, dairy free, and low carb.

PF Chang's Inspired Vegetarian Lettuce Wraps Print This

Serves: 4  

Prep Time: 10 Minutes  

Cooking Time: 10 Minutes

Ingredients:

• 1/2 medium carrot, shredded
• 1 head of Boston, Bibb, or Butterhead lettuce
• 1 teaspoon of sesame seeds (optional, garnish)
• 1/4 cup of cilantro leaves (optional, garnish)
• 1 8oz can sliced water chestnuts, chopped
• Half 8oz can of bamboo shoots, chopped
• 3 cloves garlic, minced
• 14 oz container of firm tofu
• 2 Tablespoons of oil
• 1 1/2 cups of mushrooms, sliced
• 1/2 cup of chopped onions

Sauce Ingredients:

• 1 Tablespoon of rice wine vinegar
• 1 Tablespoon of mirin
• 2 stalks scallions, chopped
• 1 Tablespoon of sesame oil
• 2 Tablespoons of vegetarian mushroom oyster sauce
• 2 Tablespoons of hoisin sauce
• 1.5 Tablespoons of soy sauce

Instructions:

1. First, Heat a nonstick pan over high heat and add the oil. Crumble the tofu into the pan so it resembles ground tofu. Saute the tofu over high heat until the tofu starts to turn a light golden brown color. About 6 minutes.
2. Second, Lower to medium high heat. Add the mushrooms, onions, water chestnuts, bamboo shoots, and garlic. Saute for 1 - 2 minutes until the onions start to soften.
3. Next, Add the sauce ingredients into the pan and saute for another 1 - 2 minutes. Taste and season for salt & pepper.
4. Layer two leaves of lettuce on top of each other and spoon the tofu filling in the center. Garnish with shredded carrots, cilantro leaves, and sprinkle on sesame seeds.

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