These lettuce wraps are filled with sweet and tangy barbeque- sauced tofu and layered with more delicious creamy and crunchy flavors. Serve these with the toppings of your choice, or switch the lettuce wrap for a traditional wrap – the recipe is versatile! These have tons of flavor to add some spice to your day.
- 1 15 oz. can chickpeas, drained and rinsed
- 1 teaspoon oil (I used avocado oil)
- 1/2 teaspoon cumin, divided
- 1/2 teaspoon ancho chili powder, divided
- 1 14 oz. block organic extra firm tofu, sliced into strips
- 1/4 cup ketchup
- 1/8 cup maple syrup
- 1 teaspoon vegan worcestershire sauce
- 2 cloves garlic grated
- 1/4 shallot minced
- 1/2 teaspoon smoked paprika
- 1/4 cup water
- 4 large pieces leafy lettuce
- 1/3 cup grated carrot
- sriracha mayonnaise* (optional; recipe below)
- 2 T chopped cilantro
- sliced cherry tomato for garnish
- avocado slices for garnish
*Sriracha Mayo: 2 T vegan mayo, squeeze of lemon juice, sprinkle of garlic powder, and 1-2 teaspoons sriracha depending on your spice level.
- Preheat oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper or nonstick foil. Arrange chickpeas on tray and gently toss in the 1 teaspoon oil. Sprinkle with 1/4 teaspoon of the cumin and 1/4 teaspoon ancho chili powder. Sprinkle generously with salt and pepper. Gently toss and place into oven for 15 minutes.
- In a large skillet, add a small amount of oil and saute tofu strips over medium heat for 4 to 7 minutes per side (this will depend on how thin your strips are). When browned, flip over. You will need to do this in two batches to avoid crowding the pan. Remove strips from pan and set aside.
- In a large bowl, whisk together the ketchup, water, maple syrup, vegan worcestershire, garlic, shallot, smoked paprika, and the remaining 1/4 teaspoons each of cumin and ancho chili powder.
- Over medium-low heat in the sauce pan from earlier, simmer the sauce for about 5 minutes (gently bubbling), letting reduce down by half.
- Add tofu to the sauce pan, gently coat the tofu strips in the sauce, and cook gently for 3 minutes. Remove tofu strips and let cool for several minutes to avoid wilting the lettuce (if using lettuce wraps).
- Arrange the lettuce on plates. Divide tofu strips across the lettuce pieces, top with carrots, chickpeas, sriracha mayo (optional), and cilantro. Top with tomato and avocado for garnish.