These lettuce wraps are a super-filling combination of sesame seed-coated avocado and crispy quick-skillet tempeh. They're then rolled up in a crisp romaine lettuce leaf with a crunchy cabbage slaw and almond butter dressing. To save even more time on these simple wraps, make the sauce ahead of time, or prep your tempeh in a large skillet at the beginning of the week.

Ahi Avocado Tempeh Lettuce Wraps With Creamy Almond Dipping Sauce [Vegan]



  • 3 ounces tempeh
  • 4 teaspoons tamari, divided
  • 1/2 teaspoon, plus 1/4 teaspoon garlic powder
  • 1 teaspoons coconut oil
  • 1/2 of 1 carrot, shredded
  • 1/8 of a head of red cabbage, shredded
  • 1/2 tablespoon almond butter
  • 3 romaine lettuce leaves
  • 1/2 avocado
  • 1 teaspoon sesame seeds


  1. Crumble tempeh. Toss with 2 teaspoons tamari and 1/2 teaspoon garlic powder.
  2. Melt oil in a skillet over medium-high heat.
  3. Cook tempeh 2 minutes, then add carrot, cabbage, 1 teaspoon tamari, and 1 teaspoon water. Cook for 5 minutes until the vegetables are slightly tender and the tempeh is browned.
  4. In a small bowl, make a dipping sauce by combining the remaining 1 teaspoon tamari, 1/4 teaspoon garlic powder, and the almond butter, then stir vigorously until smooth.
  5. Remove the tough ribs from romaine lettuce and cube the avocado. Roll the avocado slices in the sesame seeds.
  6. Place avocado in each romaine leaf, then top with tempeh mixture and roll up. Serve with dipping sauce.