Tofu lettuce wraps with the best almond butter sauce

Okay these are amazing! super easy to make a a great party food - think "Plant Based Super Bowl", maybe. There are a couple steps to make with these wraps (the tofu, the salsa, the sauce and the cabbage) but I promise they are worth the work.

Also try each of these elements another way. Use the crispy tofu in a wrap or a noodle bowl. Mango salsa is amazing on just about anything! And the Almond Butter sauce makes a great dressing for salads, noodle bowls or rice bowls.


For the Crispy Tofu:

1 package tofu extra firm

1 tbsp olive oil

1 tbsp tamari

2 tsp arrowroot starch

For the Sauce:

1/3 cup almond butter

1 tbsp rice wine vinegar

2 tbsp tamari

2 tbsp maple syrup

2 tsp toasted sesame oil

1/2 line juice

2 cloves garlic minced

For the Mango Salsa

1 ripe mango

1/2 red pepper finely chopped

2 green onions chopped

1/3 cup cilantro leaves chopped

1/2 jalapeno

1/2 lime


1/8 - 1/4 Cabbage, thinly sliced (use a mandoline if have)

1 tsp rice wine vinegar

Boston (butter) lettuce


Preheat oven to 400 F

Make Salsa: combine all ingredient in a bowl then set aside for at least 10 minutes to allow flavors to develop

Make cabbage: Add cabbage and 1 tsp of rice wine vinegar massage, 30 seconds Make Tofu: line a baking sheet with parchment paper, drain and dry tofu (just pat with a paper towel or tea towel) and cut into cubes. In a bowl mix olive oil and tamari, add in tofu then toss until coated. Sprinkle arrowroot starch over tofu to coat then arrange on a baking sheet., Bake for 30 minutes, tossing half way, until golden brown and crispy

Make Sauce: mix all ingredient together until smooth, if to thick add 1 tsp of water at a time to thin

Assemble wraps either in boston lettuce, collard, kale or tortillas add tofu top with salsa, cabbage sauce then enjoy!

©2020 Whole Health Kitchen by Jessica McQuoid