Sofritas. Spicy, savory, healthy, delicious sofritas. I’m kind of addicted. This recipe has all of the requirements that an athlete in training would demand for dinner. It has protein, good carbs, veggies, flavor, spice (for endorphins), and it’s GOOD! Like really, really good!
These tasty wraps also have all of the requirements that busy people demand. They’re easy to make, fast, and they’re a crowd pleaser.
It’s safe to say that these sofritas tofu lettuce wraps are for everyone and anyone who’s looking for a healthy dinner that’s done in less than thirty minutes, won’t break the bank, and will nourish your body and your taste buds.
As spring weather slooooowwwwllllyyyy pushes its way toward Chicago—yay you if you live in a nice climate—my brain and my body are craving lighter, more colorful, and healthier food. How about you? Are you thinking about foods that will make you rock your shorts this summer?
Who doesn’t want to rock their shorts? We all do. That’s why we all need to start putting away the heavy winter comfort food and start embracing lighter fare. However, that doesn’t mean that we have to deprive ourselves of flavor, or eat less. Not at all! That’s the beauty of a whole food plant-based diet, we GET to eat when we’re hungry!
These spicy and filling (lighter food doesn’t mean that you need to starve) sofritas tofu lettuce wraps are my kind of spring/summer food. They don’t take a lot of time to make, they tick all of the nutritional boxes that I’m going to need as I train for the Chicago Marathon in October, and several half-marathons this summer, and they’re delicious and nutritious.
All you’ll need to make these is super firm tofu, a few carrots, a bell pepper, a red onion, garlic, spices, teriyaki sauce, lime, and lettuce. You’ll also want chili sauce and/or soy sauce to drizzle over them if that’s your thing. It’s my thing.
If you have a large iron skillet or a large non-stick skillet you’re golden. This recipe requires a big pan. Heat some avocado oil, or vegetable broth if you don’t cook with oil, add the carrots, bell pepper, and onion, and cook for approximately ten to fifteen minutes. The carrots and peppers should be soft, not too crunchy.
When the veggies are cooked properly, add the garlic and the tofu. Use a potato masher to smash the tofu until it looks like small crumbles. Add the spices, teriyaki sauce, and lime juice. Stir and cook for about ten minutes or until the tofu loses most of its moisture.
Fill the lettuce leaves with the sofritas mixture, sprinkle some fresh cucumber on top, and drizzle with soy sauce and/or chili sauce.
That’s it. Easy, right?
You can totally pig out on this and not feel one bit guilty. There’s nothing in it that will weigh you down. It's safe to say that this sofritas tofu lettuce wraps recipe is shorts and swim suit friendly. You’re welcome.
Have you ever had sofritas?
Do you love lettuce wraps as much as I do?
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Sofritas Tofu Lettuce Wraps
- 1 tablespoon of avocado oil or 3 tablespoons of vegetable broth
- 2 large carrots – finely diced
- 1/2 of a red bell pepper -finely diced
- 1/2 of a large red onion – finely diced
- 14 ounce container of extra firm tofu – pressed to remove excess water and diced
- 2 cloves of garlic – minced
- 1 teaspoon of turmeric
- 2 teaspoons of cumin
- 1 teaspoon of coriander
- 1 teaspoon of ground ginger or 1 tablespoon of fresh ginger
- 2 teaspoons of chili powder
- 1 tablespoon of chili flakes optional for those who love spicy food
- 2 tablespoons of teriyaki sauce
- Juice from one small lime
- Salt to taste
- 10 large lettuce leaves I used romaine lettuce
- 1/2 of a cucumber – finely diced
- Chili sauce and soy sauce optional
- Put the tofu on a plate lined with paper towels and put a layer of paper towels on top of the tofu. Put a heavy pan or bowl on top and press the extra water out of the tofu. Change the paper towels if necessary.
- Heat the oil or vegetable broth in a large iron skillet or non-stick pan on medium heat. When the oil is hot add the carrots, bell pepper, and red onion. Stir well to combine and cook for ten to fifteen minutes or until they’re soft. Add the garlic and tofu and use a potato masher to break the tofu down into crumbles.
- Add the turmeric, cumin, coriander, ginger, chili powder, chili flakes (optional), teriyaki sauce, and lime juice and stir well. Salt to taste.
- Cook the sofritas mixture for fifteen minutes or until the water has cooked out of the tofu and it has a dry texture.
- Let cool to slightly warm and spoon into lettuce leave and top with fresh cucumber. Squeeze more lime juice on top if desired.
- You can spoon chili sauce and/or soy sauce on top if desired.