Tofu, Mushroom & Walnut Lettuce Cups

Vegan, dairy-free, gluten-free

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Serves 4

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Vegan, dairy-free, gluten-free 〰️ Serves 4 〰️

These lettuce cups taste like summer to me. They are refreshing, yet still hearty, and are so fragrant with flavour. The combination of the savoury mince, the nutty sauce, and the fresh ingredients to serve with leave you with the perfect combination of sweet, salty, savoury and sour with every bite.

The mince is a combination of grated and baked tofu, Swiss mushrooms, and walnut mince. This combination provides not only a satisfying flavour but texture too. I’m actually very pleasantly surprised at just how well the tofu adds to this recipe. To see a video of how to make this dish, click here.

INGREDIENTS

Mince:

• 450 grams extra-firm tofu, drained and grated

• 2 tablespoons sesame oil

• Salt and pepper, to season

• 2 cups Swiss brown mushrooms

• 1 cup raw walnuts

• 1/2 red onion, finely diced

• 2 tablespoons soy sauce

• 1 teaspoon vegan fish sauce
  

Peanut sauce:

• 2/3 cup natural peanut butter

• 1/3 cup water

• 1 tablespoon soy sauce

• 1 tablespoon coconut sugar

• 1/4 teaspoon ginger powder

• Pinch of chilli powder

• Juice of 1/2 lime

To serve:

• Leaves of 1 head of cob lettuce, rinsed and pat dry

• 1 cucumber, rinsed and thinly sliced lengthways

• Handful of mint leaves, rinsed

• Handful of coriander leaves, rinsed

• 1 chilli, rinsed and sliced thinly into coins

• Handful of lime wedges

• 1 tablespoon chopped roasted peanuts

• 1 teaspoon sesame seeds

METHOD

1. Spread the grated tofu on a lined baking tray. Drizzle with 1 tbs of sesame oil and season with salt and pepper. Bake in the oven at 180 °C for 30 minutes or until golden.

   450 grams extra-firm tofu, drained and grated

   1 tablespoon sesame oil

   Salt and pepper, to season

2. In the meantime, make the peanut sauce. In a small saucepan over low heat, combine all of the sauce ingredients. Stir until the sauce is well combined, with a smooth and glossy appearance. Set aside.

   2/3 cup natural peanut butter

   1/3 cup water

   1 tablespoon soy sauce

   1 tablespoon coconut sugar

   1/4 teaspoon ginger powder

   Pinch of chilli powder

   Juice of 1/2 lime

3. Place the mushrooms and walnuts in a food processor and pulse for around 10 seconds or until finely chopped.

   2 cups Swiss brown mushrooms

   1 cup raw walnuts

4. Place 1 tbs of sesame oil in a frypan and heat over medium-high heat. Add the chopped onion and sauté for a few minutes, until browned.

   1 tablespoon sesame oil

   1/2 red onion, finely diced

5. Add the chopped mushrooms and walnuts and cook, stirring frequently, until cooked down.

6. Crumble the grated tofu into the pan and add the soy sauce and vegan fish sauce. Cook for a further 5 minutes, stirring frequently.

   2 tablespoons soy sauce

   1 teaspoon vegan fish sauce

7. Serve the mince and peanut sauce alongside cos lettuce leaves, sliced cucumber, sliced lime, fresh coriander, mint and chilli, chopped peanuts and sesame seeds. Enjoy! If you have any leftovers, once fully cooled, store the mince and peanut sauce in separate, airtight containers in the refrigerator. Consume within three days.

   Leaves of 1 head of cob lettuce, rinsed and pat dry

   1 cucumber, rinsed and thinly sliced lengthways

   Handful of mint leaves, rinsed

   Handful of coriander leaves, rinsed

   1 chilli, rinsed and sliced thinly into coins

   Handful of lime wedges

   1 tablespoon chopped roasted peanuts

   1 teaspoon sesame seeds