Go Back
+ servings

Sofritas Tofu Lettuce Wraps

A spicy tofu sofritas wrapped up in fresh lettuce leaves. The perfect light and delicious meal for a busy weeknight.
5 from 1 vote
Print Pin
Course: Entree
Cuisine: Mexican
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 47kcal
Author: Linda & Alex
Cost: $8


  • stove
  • skillet


  • 1 tablespoon vegetable oil or broth or water if you don't cook with oil
  • 2 large carrots – finely diced
  • ½ red bell pepper -finely diced
  • ½ large red onion – finely diced
  • 14 ounces extra firm tofu – pressed to remove excess water and diced
  • 2 cloves garlic – minced
  • 1 teaspoon turmeric
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon ground ginger or 1 tablespoon of fresh ginger
  • 2 teaspoons chili powder
  • 1 tablespoon chili flakes optional for those who love spicy food
  • 2 tablespoons teriyaki sauce
  • Juice from one small lime
  • Salt to taste
  • 10 large lettuce leaves I used romaine lettuce
  • ½ 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.
  • Enjoy!


  • Add more or less spice depending on your taste. 
  • Use red cabbage leaves or another sturdy lettuce if you can't find Romaine. 
  • Make sure that you press the excess water from the tofu or it will be too wet. 


Serving: 60g | Calories: 47kcal | Carbohydrates: 6g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 258mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5036IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!