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Lemon pepper tofu in lettuce wraps with slaw and tahini sauce.

Lemon Pepper Tofu Lettuce Wraps

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 serves 1x
  • Category: Dinner/ Appetiser
  • Method: Stovetop


The absolute BEST crispy and testy 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 be enjoyed as a side or main!



Lemon pepper tofu:

  • 300g (10.5oz) block firm tofu
  • 2 tbsp lemon zest
  • 2 tablespoons arrowroot or tapioca flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt 
  • 1 teaspoon cracked black pepper
  • 2 teaspoons extra virgin olive oil, to cook
  • 300g/ 10.5oz) shredded slaw
  • 2 tablespoons lemon juice
  • Iceberg lettuce or romaine hearts for the wrap

 Lemon tahini sauce: (optional)

  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1/2 teaspoon maple syrup
  • Salt + pepper to taste



  1. Combine the shredded slaw with lemon juice, salt and pepper to taste in a large bowl. Place in fridge so everything really marinates together.
  2. Crumble the tofu into roughly bite-sized peices with your fingers— they can all be different sizes.
  3. In a medium sized bowl, mix the tofu with the tapioca flour, lemon zest, garlic powder, pepper and salt until completely coated with the seasoning.
  4. Heat a pan with olive oil and cook the tofu for 8 to 10 minutes until lightly crispy.
  5. Meanwhile, while the tofu cooks, stir together the tahini with lemon juice, maple syrup, salt and water to thin.
  6. Remove tofu from the heat, fill the lettuce cups with the slaw, lemon pepper tofu, and drizzle with tahini.

Keywords: lemon pepper tofu, tofu, vegan, lettuce wraps