These flavorful lettuce boats are an entire world of flavors wrapped in a fresh butter lettuce leaf. First, there's the crispy tofu coated in a sweet and spicy almond butter sauce. Then, the mango pico — fresh, juicy mango, red bell pepper, fresh green onions and cilantro, and jalapeño for spiciness, all topped with a squeeze of fresh lime juice. Top it all off with crunchy chopped peanuts and enjoy.

Fresh Almond Butter Tofu Lettuce Boats [Vegan]






For the Almond Butter Sauce:

  • 1/3 cup creamy almond butter
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoons brown sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili garlic sauce
  • 1/2 teaspoon cayenne pepper (optional)
  • Hot water, to thin

For the Crispy Tofu:

  • 8 ounces extra firm tofu, drained and thoroughly dried
  • 3 tablespoons sesame oil, divided
  • 3 tablespoons cornstarch
  • 2 1/2 tablespoons almond butter dipping sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar

For the Mango Pico:

  • 2 ripe mangos, diced
  • 1 medium red bell pepper, chopped
  • 4 green onions, green parts only, sliced
  • 1/3 cup packed cilantro leaves, chopped
  • 1 jalapeño, seeded and minced
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon Kosher salt

For the Assembly:

  • 1 head butter lettuce or cabbage
  • Crispy tofu
  • Mango pico
  • Almond butter sauce
  • Chopped peanuts, for garnish


To Make the Almond Butter Sauce:

  1. Whisk together all ingredients (minus the hot water). Add hot water to thin until a pourable sauce is achieved. Adjust flavors as needed.

To Make the Tofu:

  1. Press the tofu in paper towel until it is completely dry. Cut into small rectangles and toss in cornstarch, tapping off any extra. Heat a large skillet over medium heat and add 2 tablespoons of sesame oil, add in tofu, and fry, flipping on all sides to ensure even browning, about 5 minutes. Set aside.
  2. Whisk together 2 1/2 tablespoons of the almond butter sauce, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon of brown sugar to combine and add the sauce to the tofu in the skillet. Turn up the heat to medium and stir to coat everything together.
  3. Cook for several minutes, or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently. Set aside.

To Make the Mango Pico:

  1. Combine ingredients into a small serving bowl and toss. Taste, and add additional salt and/or a little squeeze of lime juice. Set aside.

To Assemble:

  1. Gently pull off a piece of lettuce, one leaf at a time. Repeat until you have 6-8 leaves. Divide the salsa amongst the salad wraps, top with crispy tofu, additional almond butter sauce, and garnish with chopped peanuts.
  2. Serve immediately.


Recipe inspired by Cookie and Kate.


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