Healthy Vegan Tofu Lettuce Cups




  • 1/2 tbs of sesame oil
  • 1 container of extra firm tofu (16 oz)
  • 6 white mushrooms, diced extra small
  • 1 small zucchini, diced extra small
  • 1 can (8oz) of water chestnuts, drained and diced extra small
  • 1 head of butter lettuce


  • 1/8 cup of hoisin sauce
  • 2 tbs of coconut aminos
  • 1 tbs white wine vinegar
  • 1/2 tbs of sesame oil
  • 2 tsp of grated ginger
  • 3 cloves of minced garlic
  • 1 shallot, diced
  • 1/2 tsp of vegetable Better Than Bullion paste
  • 1/4 cup of hot water
  • 1/8 tsp of ground black pepper

Toppings (optional but suggested)

  • 2 shoots of thinly sliced scallions
  • 3 tbs of fried onions


  1. Begin by heating up a large pan to medium heat. Add 1/2 tbs of sesame oil.
  2. Crumble your tofu into small pieces into the pan and mix with the oil. Stir this occasionally until most of the pieces start looking golden and there isn’t any water in the pan. This takes about 10 minutes.
  3. Using a food processor, finely chop the zucchini, mushrooms, and drained water chestnuts. Add to pan with tofu and continue cooking until mushrooms and zucchini are cooked, 5-7 minutes.
  4. While the base is cooking, create the sauce. Whisk all ingredients in a bowl: hoisin sauce, coconut aminos, vinegar, sesame oil, ginger, garlic, shallot, Better than Bullion, water, and pepper. 
  5. Add sauce to pan and cook for another 5 minutes.
  6. Scoop into the lettuce leaves and enjoy! I like to add some extra shallots, green onions, fried onions, and Sriracha on top.


  • Calories: 272
  • Sugar: 5g
  • Sodium: 309mg
  • Fat: 13g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 23g
  • Cholesterol: 0mg
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