tofu lettuce wraps with almond butter sauce



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!