Tofu and eggplant team up to create one EPIC appetizer, friends! These lettuce wraps are packed with super flavorful crispy tofu and caramelized eggplant with fresh, crunchy vegetables, vibrant herbs, and a deliciously sweet sesame dipping sauce. if you are thinking wow Now just wait for the first mouthful!
these 10 ingredients This miracle of flavor makes a crowd-pleasing appetizer for four or a light spring or summer meal for two. Let's get started!
We've done tofu lettuce wraps before, but this time eggplant joins the fun! we Grill tofu and eggplant A sweet and spicy sesame tamari sauce combines to create a firm, “meaty” texture of tofu and soft, caramelized eggplant with crispy edges.
Then add a few more ingredients (tahini, lime juice, maple syrup) to the same flavorful sauce. cream dipping sauce! Minimum effort, maximum taste.
It's finally assembly time! Keep lettuce wraps simple by adding grilled tofu, eggplant, and dipping sauce to lettuce leaves, or add some sliced veggies (carrots and cucumbers) and herbs (cilantro, basil, and/or green onions) for a fresh twist!
I hope you like these lettuce wraps! they:
crunchy
fresh
cheerful
wonderful
hubby
& It is very delicious!
These wraps make a great appetizer alongside other Asian-inspired recipes and are perfect as a light spring or summer meal! You can also serve it with rice to make it more filling.
Do you have more pairing ideas? Try our Creamy Sesame Noodle Salad (30 minutes!), our 30-minute Quinoa “Fried Rice,” or our Easy Tofu Pad Thai.
More Flavorful Tofu Recipes
Let me know if you try this recipe! Don't forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
Servings 4 (1 cup lettuce for 2 appetizers // or half a main dish)
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Tofu & Eggplant
- 7 oz. Extra firm tofu*, drained, pressed and broken into small pieces no larger than 1/2 inch
- 2 ½ table spoon low sodium tamari (Check for gluten-free if desired // or use sub-coconut aminos and only use 1 teaspoon maple syrup as directed in the recipe)
- 1 ½ table spoon Avocado (or olive) oil
- One table spoon roasted sesame oil
- One table spoon maple syrup
- One table spoon Sriracha (or chili garlic sauce)
- 2 teaspoon lime juice
- One middle Eggplant, cut into 1/2-3/4 inch cubes (1 medium eggplant is ~330g or 4 cups)
dipping sauce
- three table spoon reserved marinade (above)
- 1 ½ table spoon tahini
- 2 teaspoon lime juice
- One teaspoon maple syrup
For serving
- large lettuce leaves (Butter or bibb lettuce are also good)
- 3/4 cup Thinly sliced vegetables (carrots and/or cucumbers), cut into matchsticks (optional)
- Finely chopped fresh cilantro and/or Thai basil (optional)
- thinly sliced green onions (optional)
- Start by pressing the tofu. Wrap it in a clean towel and place a heavy object on top of it or use a tofu press. Press for a total of 20 minutes.
Preheat oven to 425 degrees F (218 degrees C) and line a large baking sheet with parchment paper (use more baking sheets to increase serving size).
In a small bowl, whisk together tamari oil, avocado (or olive) oil, toasted sesame oil, maple syrup, sriracha (or chili garlic sauce), and lime juice. separately.
Cut the eggplant into 1/2-3/4 inch cubes and add to one side of the baking sheet. If you fill the baking sheet more than 2/3 full, use less eggplant or more baking sheet to avoid overcrowding the pan (space allows for crisping/caramelization!). We found 4 cups (330 g) of eggplant to fit nicely on two-thirds of a standard-size baking sheet.
Mash the tofu into smaller 1/2-inch pieces and place on opposite sides of the baking sheet. Stir the sauce again and pour 1/4 cup (60ml // adjust if you change the standard serving size) over the tofu and eggplant and toss to coat evenly. separately. Save any remaining sauce for later (you should have up to 3 tablespoons unless you adjust the serving size).
Place the eggplant and tofu in the preheated oven and bake, turning halfway through, until the edges are crispy, 25 to 35 minutes.
Meanwhile, prepare the dipping sauce by adding tahini, lime juice, and maple syrup to the sauce prepared above. It should be thick but pourable. Taste and adjust as needed. Add more lime juice if you want it brighter, more maple syrup if you want it sweeter, add tahini if you want a thicker sauce, or a little water if you want it thinner.
Wash and dry the lettuce leaves and chop any vegetables and herbs of your choice (all optional). We love carrots, cucumbers, cilantro and green onions.
To serve, add tofu and eggplant to lettuce leaves. Top with vegetables and herbs of your choice and serve with tahini sauce.
Leftovers can be stored separately in the refrigerator for up to 2-3 days. Reheat the tofu and eggplant in the microwave or skillet over medium heat. Not freezer friendly.
*Prep time includes preparing the sauce and chopping the eggplant while pressing the tofu.
*A loose variation of crispy tofu lettuce wraps and perfectly grilled eggplant.
*Nutritional information is roughly calculated based on low-sodium tamari, excluding optional ingredients.
clothing material: One (2 cups lettuce) serving calorie: 229 carbohydrate: 17.1 g protein: 9.2 g province: 14.7 g Saturated Fat: 2.1 g Polyunsaturated fat: 2.2 g Monounsaturated fat: 4.8 g trans fat: 0 g cholesterol: 0 mg salt: 562 mg potassium: 531 mg fiber: 5.9 g sugar: 10.4 g Vitamin A: 86 IU Vitamin C: 7 mg calcium: 115 mg steel: three mg
