• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegan Recipes » Vegan Sandwiches & Wraps

    Tofu Larb Lettuce Wraps

    Published: Jul 28, 2016 · by Sarah · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    tofu larb lettuce wraps
    Tofu Larb Lettuce Wraps

    Eating vegetarian might seem limiting to some but I've found that's actually not the case at all. In fact it wasn't until I gave up eating meat that I started to incorporate a wide variety of foods into my diet.

    Having to think of a meal beyond something based around meat, a vegetable and a starch opened my eyes to so many different cuisines. Asian food was one was of the first I branched out to start experimenting with and the more I tried, the deeper I fell in love.

    Each dish is constructed with complex flavors that appeal to all of your senses while occasionally offering a spicy edge. Most of them can also easily be made vegetarian with just a few modifications.

    Tofu Larb Lettuce Wraps _

    So what is larb? Larb originates from the Southeast Asian country of Laos, bordering Thailand to the east. Although it can also be found in a region of northern Thailand where a large part of the community is of Lao ethnicity, they tend to make it slightly different than the original version, leaving out any kind of souring agent such as fish sauce or lime juice.

    I based this recipe off of the original Lao version which uses a combination of both sweet and sour flavors. Fresh lime and lemon juice plus a touch of tamari (in place of fish sauce) gives the dish it's sourness while coconut sugar (or brown sugar) offers a hint of sweetness.

    The finely chopped mushrooms and tofu replace the meat with a hearty flavor that still packs enough protein to leave you feeling satisfied. (Check out these other tasty tofu recipes too!)

    Then there's the spice. You can use Thai chili peppers for a stronger kick of heat but if you prefer a medium-to-mild level of spiciness, feel free to substitute serrano or jalapeño peppers.

    Just don't forget the fresh mint and lemongrass. They give it a deliciously refreshing flavor, perfect for balancing out the spiciness.

    More Tasty Ideas

    If you love this recipe, be sure to check out these other delicious ideas:

    • Easy Vegan Lettuce Wraps
    • Sesame Ginger Tempeh Wraps
    • Mango Chili Tofu Stir Fry
    tof larb in lettuce wraps

    Tofu Larb Lettuce Wraps

    A vegan version of larb, made with crumbled tofu and mushrooms.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Tofu Larb Lettuce Wraps, vegan lettuce wraps, vegetarian lettuce wraps
    Servings: 3 -4 servings
    Calories: 253kcal
    Author: Oh My Veggies

    Ingredients

    • 2 tablespoons grapeseed or peanut oil
    • 3 large shallots finely chopped (approximately 1 cup)
    • ¼ teaspoon salt
    • 1 Thai chile or 1 serrano pepper cored and roughly chopped
    • 2 cloves garlic
    • 1 4-inch piece of lemongrass
    • 8 ounces sliced cremini mushrooms
    • 1 14-ounce package extra-firm tofu, drained and pressed for at least 30 minutes
    • 1 large head green lettuce or cabbage
    • Mint and cilantro to garnish

    For the dressing:

    • ¼ cup chopped fresh mint
    • ¼ cup chopped fresh cilantro
    • Juice of 4 limes approx. ⅓ cup
    • Juice of 1 lemon
    • 2 tablespoons tamari or soy sauce
    • 1 tablespoon coconut sugar or brown sugar
    US Customary - Metric

    Instructions

    • In a large skillet, warm the oil over medium heat. Add the shallots and sprinkle with salt; cook for 3 minutes. Add the pepper, garlic cloves and lemon grass to a food processor and pulse until finely chopped. Transfer the mixture to the skillet and continue to cook for another 3 minutes.
    • Add the mushrooms to the food processor and pulse to finely chop. Transfer the chopped mushrooms to the skillet and cook for 5 minutes, or until lightly browned. Break the tofu into pieces in the food processor and then pulse until crumbles form. Add the tofu crumbles to the skillet and cook for 5 more minutes.
    • Meanwhile make the dressing by rinsing out the food processor and adding all of the ingredients to it. Blend until smooth. Pour the dressing into the skillet and stir until everything is evenly coated. Cook for another 10 minutes, until most of the liquid has absorbed.
    • Spoon the warm tofu mixture into the lettuce leaves and garnish with mint and cilantro before serving.

    Nutrition

    Calories: 253kcalCarbohydrates: 25gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 331mgPotassium: 975mgFiber: 4gSugar: 14gVitamin A: 9158IUVitamin C: 17mgCalcium: 129mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Caprese Stuffed Zucchini
    15 Gorgeous Heirloom Tomato Recipes »

    Vegan Appetizers, Vegan Main Dishes, Vegan Recipes, Vegan Sandwiches & Wraps, Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Sandwiches & Wraps appetizers, mushrooms, tofu

    sarah cook, author of making thyme for health

    About Sarah

    Sarah Cook is a vegetarian food blogger living in Athens, Georgia. Her blog Making Thyme for Health features simple, seasonal, and healthy recipes made from whole food ingredients. Outside of cooking, she enjoys maintaining an active lifestyle, traveling and drinking wine.

    Reader Interactions

    Comments

    1. Susan says

      July 28, 2016 at 3:29 pm

      Your information on the origin of this dish is interesting. I learned to make a chicken version (which included both lime juice & fish sauce) when I took a cooking class in Phuket, Thailand (southern Thailand). Your version sounds very good.

      Reply
      • Sarah Cook says

        July 29, 2016 at 1:55 am

        Thanks for the comment, Susan! I think it's possible to find similar versions in parts of Thailand, but from what I have read it originates from Laos. Either way, it's delicious! 🙂

        Reply
    2. Thore says

      February 22, 2018 at 8:25 am

      Love your recipe. Soon I'll make it too. Thanks for sharing it on your page Sarah!

      Reply
    3. Will says

      March 31, 2019 at 12:42 am

      5 stars
      Thanks for the recipe, I made it tonight and it was super good! I enjoyed larb with chicken many years ago and this was better than any I've had. I made a few modifications:
      - used 3 limes instead of 4
      - used collards for wraps instead of lettuce
      - upped the cooking time for the tofu to make the texture meatier

      Reply
    4. Kaye Hanrahan says

      January 12, 2020 at 2:04 am

      I made this for a mixed group of dietary requirements, and had to beat the carnivores back. It is fabulous!! The dressing is just sublime and it's bookmarked for ever. Also distributed. Thank you so much!

      Reply
    5. VEENA GOLI says

      January 05, 2021 at 2:31 pm

      5 stars
      I made this recipe multiple times and its always hit withmy family and friends

      Reply
    6. VEENA GOLI says

      January 05, 2021 at 2:36 pm

      I add toasted sesame seeds as the dressing which makes it even more delicious, and also gives little extra crunch

      Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Tasty Vegetarian Pot Pies
    • 35+ Sweet Treats for Valentine’s Day
    • 45+ Vegetarian Recipes for New Year’s Eve
    • 34 Amazing Butternut Squash Recipes

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    1.4K shares