BBQ Tofu Lettuce Wraps
Highlighted under: Light & Fresh
Wondering what to do with that block of tofu sitting in your fridge? I was in the same boat last week, staring at it while trying to figure out dinner. That’s when I remembered a friend’s BBQ tofu lettuce wraps, which are light, fresh and surprisingly filling. With some spicy sauce and crunchy veggies, this recipe became our go-to for easy weeknight meals. My partner couldn’t believe how good the tofu turned out!
I first tried making these BBQ tofu lettuce wraps during a busy week when I wanted something quick but satisfying. I was pleasantly surprised at how well the tofu soaked up the BBQ sauce, and the crispy lettuce wrapped around everything just made it feel like such a treat. When I added some slaw and carrots, it turned into a colorful dish that my kids actually enjoyed!
What Makes This Stand Out
- The tofu gets a nice char without frying
- You probably have all the ingredients at home
- They’re so versatile - you can add whatever veggies you like
Choosing Your Ingredients
When picking out your tofu, go for firm or extra-firm; this helps it hold its shape during cooking. Pressing the tofu is key, as it gets rid of excess moisture and allows it to soak up that tasty BBQ sauce later on. If you're in a pinch and don't have a heavy plate to press it, even just squeezing it between your hands can help get some of that water out.
For the BBQ sauce, I personally prefer Sweet Baby Ray's, but feel free to grab whatever brand you have on hand. You could even make your own BBQ sauce if you're feeling adventurous, just keep it thick and somewhat sweet. The veggies are pretty flexible too; if you have bell peppers or daikon radish lying around, toss those in instead!
A Quick Note on BBQ Tofu Lettuce Wraps
The beauty of these wraps is that you can customize them endlessly. If you'd like more crunch, throw in some sliced radishes or cucumbers. I’ve even made these with a dollop of guacamole on top—crazy, I know, but it adds a nice creaminess that pairs well with the BBQ sauce.
Don't stress about getting the tofu perfectly cooked. As long as it’s golden and a bit crisp on the outside, you're good. If it starts sticking to the pan, don’t hesitate to add a splash more oil. You’re looking for that nice balance of crispy on the surface but still soft inside, which makes every bite so satisfying.
Ingredients
Gather these ingredients before you start:
Tofu and Sauce
- 1 block firm tofu, pressed and drained
- 3/4 cup BBQ sauce (I love Sweet Baby Ray's)
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (optional for some heat)
Wraps and Veggies
- 1 head of butter lettuce, leaves separated
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
Make sure to check your pantry for any additional veggies or toppings you might want to add!
Instructions
Now, let's get cooking:
Press the Tofu
Start by pressing the tofu to remove excess moisture. Wrap the block in a clean kitchen towel and place a few heavy plates on top. Let it sit for about 15 minutes while you prep the other ingredients.
Prep the Sauce
In a bowl, mix the BBQ sauce, soy sauce and sriracha if you’re feeling spicy. Set aside for later but feel free to adjust the spiciness to your liking.
Cook the Tofu
Once the tofu is pressed, cut it into cubes. Heat a nonstick skillet over medium-high heat and add a little oil. Add the tofu cubes and cook them for about 8-10 minutes, turning occasionally until they’re golden brown and slightly crisp.
Add the Sauce
Pour the sauce mixture over the cooked tofu and let it simmer for 2-3 minutes. Keep stirring to coat the tofu evenly and let the sauce thicken slightly. You’ll know it’s ready when it starts bubbling a bit.
Assemble the Wraps
Take a lettuce leaf and add a scoop of the BBQ tofu, followed by a sprinkle of shredded carrots, green onions and cilantro. Roll it up like a burrito and dig in!
Enjoy these wraps fresh, but they also store well for a day if you want to make extras!
Pro Tips
- Use a mix of veggies based on what's in season or what you have - bell peppers and cucumber work great.
- These wraps are also good with a drizzle of ranch dressing or a sprinkle of sesame seeds on top.
- For an even easier option, you can use pre-cooked tofu or tempeh from the store.
BBQ Tofu Lettuce Wraps Leftovers Plan
If you have leftovers, the tofu can easily be reheated in a skillet over medium heat. Just a few minutes should bring it back to life, and it’s great tossed into salads or mixed with rice. Personally, I love piling it on a tortilla with some cheese to make a quick wrap for lunch the next day.
The veggies can be stored too, but I recommend keeping the shredded carrots and greens separate until you're ready to eat. They tend to get soggy when mixed with the sauce. A little squeeze of fresh lime juice right before serving can brighten things right up.
Dietary Swaps
If you're trying to make this gluten-free, just swap out the soy sauce for tamari. It works just as well, you won’t miss any of the flavor. You can also use a gluten-free BBQ sauce if you’re avoiding gluten altogether.
For a lighter version, consider using cabbage leaves instead of butter lettuce. They hold together well and offer a slightly different crunch, but still keep the wraps light. Also, if you're not into spicy, you can completely skip the sriracha—your taste buds will thank you for adjusting this to your liking.
Questions About Recipes
→ Can I use a different sauce?
Absolutely! Any sauce you enjoy can work here, like teriyaki or even a peanut sauce. Just adjust the cooking time if needed.
→ What if I can’t find firm tofu?
You might be able to get away with soft tofu if you’re careful, but it won’t hold together as well. I usually don’t recommend it, but you could try it in a pinch.
→ How do I store leftovers?
I keep the tofu separate from the lettuce to avoid sogginess. Just pop it in an airtight container in the fridge for up to 2-3 days.
→ Can I make this vegan?
This recipe is already vegan, just make sure your BBQ sauce doesn't contain any honey. Most store-bought ones are vegan-friendly.
→ What’s a good side to go with these wraps?
You can’t go wrong with some veggie chips or a light salad. Honestly, I skip sides sometimes if I’m hungry!
BBQ Tofu Lettuce Wraps
Created by: The Simplecooktips Team
Recipe Type: Light & Fresh
Skill Level: intermediate
Final Quantity: 4.0
What You'll Need
Tofu and Sauce
- 1 block firm tofu, pressed and drained
- 3/4 cup BBQ sauce (I love Sweet Baby Ray's)
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (optional for some heat)
Wraps and Veggies
- 1 head of butter lettuce, leaves separated
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
How-To Steps
Start by pressing the tofu to remove excess moisture. Wrap the block in a clean kitchen towel and place a few heavy plates on top. Let it sit for about 15 minutes while you prep the other ingredients.
In a bowl, mix the BBQ sauce, soy sauce and sriracha if you’re feeling spicy. Set aside for later but feel free to adjust the spiciness to your liking.
Once the tofu is pressed, cut it into cubes. Heat a nonstick skillet over medium-high heat and add a little oil. Add the tofu cubes and cook them for about 8-10 minutes, turning occasionally until they’re golden brown and slightly crisp.
Pour the sauce mixture over the cooked tofu and let it simmer for 2-3 minutes. Keep stirring to coat the tofu evenly and let the sauce thicken slightly. You’ll know it’s ready when it starts bubbling a bit.
Take a lettuce leaf and add a scoop of the BBQ tofu, followed by a sprinkle of shredded carrots, green onions and cilantro. Roll it up like a burrito and dig in!
Extra Tips
- Use a mix of veggies based on what's in season or what you have - bell peppers and cucumber work great.
- These wraps are also good with a drizzle of ranch dressing or a sprinkle of sesame seeds on top.
- For an even easier option, you can use pre-cooked tofu or tempeh from the store.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 295
- Total Fat (g): 10.5
- Saturated Fat (g): 1.5
- Cholesterol (mg): 0
- Sodium (mg): 850
- Total Carbohydrates (g): 35
- Dietary Fiber (g): 5
- Sugars (g): 10
- Protein (g): 16