BBQ tofu lettuce wraps
Looking for something quick, effortless, and completely plant-based? These BBQ tofu lettuce wraps are here to save the day! Spiced tofu, BBQ sauce, black beans, and corn nestle perfectly inside crisp romaine leaves. Finish with creamy vegan ranch, extra BBQ sauce, and fresh avocado slices for a classic, protein-packed meal.
Ingredients
(SERVINGS: 3-4)
- 2 packages (14 oz. each) firm tofu, drained and pressed
- 2 ½ tsp. smoked paprika
- 1 tsp. chili powder
- ½ tsp. ground black pepper
- 2 tsp. garlic powder
- 3 tbsp. olive oil
- ¼ cup BBQ sauce
- 1 14.5-oz. can black beans, drained (not rinsed)
- 2 tsp. cumin
- 3 garlic cloves, minced
- 1 cup frozen corn, warmed
- Salt, to taste
- 1 package romaine lettuce
- 2 avocados, sliced, for serving
- Vegan ranch dressing, for serving
- Barbeque sauce, for serving
Preparation
- Prep: Preheat the oven to 425°F.
- Combine: Drain and dry the tofu, then set aside. Mix smoked paprika, chili powder, black pepper, garlic powder, and oil in a large bowl.
- Add the tofu: After the tofu has been thoroughly drained, crumble it into chunks. Add it to the bowl with the spice and oil mixture. Stir thoroughly.
- Bake: Spread the tofu mixture evenly on a large baking sheet lined with parchment paper. Place in the oven and bake for 35 minutes, stirring halfway through. Once baked, remove from the oven, add the BBQ sauce, and stir to coat.
- Cook the beans: While tofu is baking, pour the black beans (drained, not rinsed), cumin, minced garlic, corn, and a pinch of salt into a pot on low-medium heat. Cook for 7 minutes, stirring frequently.
- Assemble: Arrange romaine lettuce leaves on a plate. To each lettuce leaf, add the BBQ tofu, then the black bean and corn mixture. Top with avocado, then drizzle with vegan ranch dressing and barbeque sauce. Enjoy!
Try Plant-based Today
Sign up to get great tips and recipes
