These PF Changs veggie lettuce wraps deliver flavor-infused tofu served in cups of lettuce. Enjoy this tangy vegetarian recipe for your next low-carb or vegan keto meal. Based on the PF Changs recipe, these wraps are loaded with plant-based protein, veggies, and more.
I’ve been a fan of lettuce wraps before I could even eat them. It seemed like our local restaurants only served them with chicken and so I had to be a bystander to this dish. I’m not one to sit on the sidelines for long. So, now I make my own veggie lettuce wraps, and they’re the best!
Why This Recipe is a Winner
- FLAVORFUL — Tofu is cooked in a skillet with sesame oil, creating a flavorful base for the filling
- TEXTURE — Veggies add crunch and authentic flavors to every bite
- HEALTHY — Lettuce cups make this a low-carb recipe that’s both filling and delicious
What Tofu is Best?
Use firm or extra-firm tofu because it has a compact texture that produces the best mouthfeel. Tofu will soak up the seasonings it’s cooked with. Pressing it to remove the packing water makes way for the flavors you’re about to cook it with. To press tofu, wrap it in a kitchen towel and place something heavy on it, like a pan or use a tofu press (paid link).
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need to make this recipe:
- Oil — Sesame or olive oil.
- Tofu — Here’s my guide on how to buy tofu, including where to find it in the grocery store.
- Onion — Yellow or white onion.
- Tamari — Substitute soy sauce.
- Rice vinegar — Mild vinegar is perfect for lettuce wraps.
- Garlic — Use 2 cloves of garlic. Substitute cloves from garlic confit.
- Water Chestnuts — Use canned water chestnuts or chopped radishes.
- Cabbage — Red or green cabbage.
- Bell Peppers — Red, orange, or yellow bell peppers.
- Almonds — Chopped almonds or peanuts.
- Lettuce — Use utter lettuce for this veggie lettuce wraps recipe. Substitute romaine or iceberg.
- Almond butter — Substitute peanut butter or tahini.
- Spices — Add ginger and garlic powder.
What is the Best Lettuce for Lettuce Wraps?
There are a number of lettuces you can use for lettuce wraps, including iceberg, green leaf, Boston, and butter lettuces. The preferred lettuce is iceberg because it’s crisp and holds its shape well. The second best is butter lettuce because it’s softer than iceberg and therefore easier to roll up.
Are PF Changs Lettuce Wraps Vegan?
PF Chang’s Lettuce Wraps are made with seared tofu, green onions, water chestnuts, and other seasonings and fillings. As of this writing, they are safe for vegetarians and vegans to eat. However, recipes change so always check with your server.
Store the filling in an airtight container in the fridge for up to 5 days. I do not recommend this recipe for freezing, as it changes the texture of the tofu.
Quick Fix Tip
Substitute store-bought Hoisin sauce for the almond sauce recipe below. However, homemade has more vibrant, fresh flavor. Read the labels of any sauce you buy to make sure they’re made without fish sauce.
Note: If you’re using this recipe as part of a low-carb or keto diet, you may wonder is tofu keto-friendly? It’s a great question! The good news is, tofu is high protein and low-carb so it’s perfect to be a part of your low-carb vegan diet.
- Press tofu by wrapping it in a kitchen towel and placing it on a plate with something heavy on the top for 30 minutes to an hour or use a tofu presser.
- Substitute soy sauce for the sauce in this recipe.
- Adapt the seasonings to suit your personal taste preferences. For example, add more tamari for a richer flavor or add hot sauce if you prefer it spicy.
Asian Vegan Recipes
If you love these vegan lettuce wraps, you’re ready to try even more vegan Asian recipes:
I hope you enjoy these veggie lettuce wraps as much as we do!
Vegan Lettuce Wraps
- 2 tablespoons sesame oil (see note)
- 15 oz extra firm tofu, drained
- 1 onion, diced
- 3 tablespoons tamari
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 2 tablespoons water chestnuts
- ¼ cup red cabbage, chopped
- ¼ cup red peppers, chopped
- 2 tablespoons almonds, chopped
- 1 head butter lettuce
Almond Butter Sauce
- 2 tablespoons almond butter
- 1 tablespoon tamari
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon rice vinegar
- Heat sesame oil in a skillet over medium-high heat. Break the tofu into chunks and add to the skillet. Use a spatula to continue breaking the tofu down into a crumbly mixture. Cook tofu until browned, about 10 minutes.
- Stir in onion, tamari, and rice wine vinegar. Cook until onions are tender, about 5 minutes. Stir in chopped garlic, water chestnuts, red pepper, cabbage, and almonds. Cook a few more minutes, until the peppers are slightly tender.
- Prepare the almond butter sauce by combing the ingredients and stirring. Add half of the sauce to the skillet with the tofu mixture, stirring it to ensure all the pieces are coated.
- To serve, scoop a spoonful or two of the veggie tofu mixture into the center of each butter lettuce leaf. Serve with reserved almond butter sauce or sauce of your choice.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2021.