Rainbow Vegan Lettuce Wraps

This healthy plant-based recipe starts with fresh green leaves of lettuce, that are filled with an abundance of rainbow-colored veggies and crispy tofu.  The tofu is pan crisped, and sautéed with garlic, bell peppers, and water chestnuts with a homemade hoisin-style sauce. Served warm on a bed of raw purple cabbage, with a garnish of green onion, a sprinkle of sesame seeds, and a drizzle of Jalapeño Ginger sauce.  This is the prettiest, and most delicious, Vegan Lettuce Wraps recipe ever!

Rainbow vegan lettuce wraps are a friendly dish for all types of diets.  They are gluten-free, carb-free, dairy-free, cruelty-free, refined sugar-free Paleo, Vegan, Vegetarian, Meat-less Monday friendly, and all around delicious enough to satisfy any appetite. 

Are you getting excited yet? But wait, there’s more! Build your lettuce wrap with even more veggies.  Stack them high with peels of rainbow carrots, raw beets, radishes and whatever else you like.

And don’t forget the sauce! Fresh cilantro, sweet pickled ginger, crunchy fresh ground nut butter, real lime and a hot jalapeño. The Jalapeño  Ginger sauce is so ridiculously good, you may end up licking the spoon. And that’s totally ok.

Make Rainbow Vegan Lettuce Wraps for dinner, or for lunch. Take them to a party as a fun healthy appetizer, or enjoy the leftovers for breakfast with coffee. There is no wrong way to eat these tasty Vegan Lettuce Wraps!

Rainbow Vegan Lettuce Wraps with Cilantro Ginger Sauce
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Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4-6

Rainbow Vegan Lettuce Wraps with Cilantro Ginger Sauce


  • 2 Packages Xtra firm Tofu
  • 2 tablespoons Pasolivo Basil olive oil
  • 2 cans water chestnuts
  • 1 red or yellow or orange bell pepper
  • 6 cloves garlic
  • 1 Jar (6.7 oz) Ginger People pickled sushi ginger (save the juice for sauce)
  • 3 Tablespoons Tamari
  • Peanuts
    Hoisin Sauce
  • 1 Fresh squeezed Lime or lemon
  • 1 tablespoon Rice Vinegar
  • 2 Tablespoons Honey
  • 2 Tablespoons Molasses
  • 2 Tablespoons Peanut butter
  • 3 Tablespoons Tamari
  • 1 tablespoon sesame seeds
  • 3 green onions, chopped
  • 2 cups shredded purple cabbage
  • Carrot peels
  • Beet peels
  • Radish slices
  • Romain or green leaf lettuce


  1. Squeeze excess water from tofu with a cheese cloth or paper towels. Crumble into a bowl.
  2. Heat oil in a large pan med/high
  3. Add tofu. Cook and flip until crispy. (About 6 min each side)
  4. Chop water chestnuts, bell pepper, garlic, and ginger. Add to tofu. Cook and stir a few more min.
  5. Lower to med/ low, drizzle with soy sauce, and continue to cook and stir.
  6. Mix Hoisin Sauce ingredients in a small bowl. Pour over tofu.
  7. Stir and toss with peanuts.
  8. Assemble: spread shredded cabbage over a large platter, scoop tofu on top, add Toppings, serve with Sides, drizzle with Jalapeño Ginger Sauce


Add a 3rd package of tofu for extra guests and/or leftovers.

Jalapeño Ginger Sauce (Blend)

  • 3 Tablespoons Peanut butter
  • 1 fresh squeezed Lime or lemon
  • Ginger juice (from pickled ginger jar)
  • 1/2 bunch cilantro
  • 1 Jalapeño, seeds removed 
  • Water (to blend, if needed) 1-3 teaspoons 

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