Lemon Pepper Tofu Lettuce Wraps

The absolute BEST crispy and zesty lemon pepper tofu made with crumbled tofu and served in lettuce wraps with cabbage slaw and tahini sauce. A fresh and delicious vegan meal that can been enjoyed as a side or a main!

OK OK guys hello!!!!! This is the most amazing tofu recipe ever. Or really amazing recipe in general now that I am thinking about it.

This lemon pepper tofu recipe is anything but boring. It’s meaty like ground chicken, has so much flavour and is the perfect plant-based dish for your meat loving friends. We make our own homemade lemon pepper seasoning and crumble the tofu into smallish pieces to essentially make “lemony tofu chicken”! I love that you can serve the tofu itself in the lettuce wraps like we do in the photos. Or you can serve this over a bed of basmati rice, cauliflower rice or even in another type of wrap if you wish.

Ingredients you’ll need

In this recipe, crumbled tofu is coated in a homemade lemon pepper seasoning, cooked then stuffed into lettuce wraps with a refreshing slaw and creamy tahini sauce. Here is everything you will need:

• Tofu: you’ll need firm tofu for this recipe.
• Lemons: the juice and zest of one or two lemons (depending on size)
• Salt + pepper: freshly cracked pepper is best here
• Tapioca or arrowroot flour
• Garlic powder
• Shredded slaw (I used store-bought carrot and cabbage slaw from the supermarket)
• Tahini
• Maple syrup
• Iceberg lettuce or romaine hearts for the wrap

How to make these delicious lemon pepper tofu:

• Make the slaw: Combine the shredded slaw with lemon juice, salt and pepper to taste.
• Crumble the tofu with your fingers. You want roughly bite-sized crumbles here — they can all be different sizes. 
• Mix the tofu with the seasonings. Toss the tofu crumbles in a bowl with tapioca flour, lemon juice + zest, garlic powder, salt, pepper completely coated with the seasoning. 
• Cook 8 to 10 minutes until lightly crispy. Some water may release at first, then it will cook out and you’ll be left with lightly crispy pieces with a deliciously soft interior.

• Tahini sauce: quickly stir together the tahini with lemon juice, maple syrup, salt and water to thin.
• Remove tofu from the heat, fill the lettuce cups with the slaw, cooked tofu, and drizzle with tahini.

Other ways to eat lemon pepper tofu

There are so many ways to serve this delicious meaty crumbled tofu-recipe! It makes a great meat-free alternative to ground chicken and is perfect for meal prep. We love it in lettuce raps but here are some other ideas

• Salad: Spread them over a Caesar salad for a meatless Caesar, avocado cabbage salad or add to a grain bowl
• Wrap: Add them your next wrap instead of chicken!
• Pasta: Add them to spinach spaghetti or
• Stir fry: Serve over a simple vegetable stir fry for fried rice.
• Main dish: Add steamed vegetables and rice for an easy plant based dinner!

How to store + reheat

• Refrigerator: these tofu lettuce wraps are best eaten straight away to avoid soggy lettuce leaves. You can store the lemon pepper tofu, cabbage slaw and tahini in separate containers in the refrigerator for up 3-5 days.
• Reheat: heat the tofu in the microwave for 30-40 seconds to warm through.

Other healthy dinner recipes you may like:

Crispy Blackened Tofu Tacos with Creamy Slaw

15-Minute Peanut Chickpea Stir Fry

Hearty Lentil Quinoa Soup

Vegan Lentil Cauliflower Taquitos

IIf you try this lemon pepper tofu recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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