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Crispy Coconut Tofu Lettuce Wrap with Sweet Chili Sauce

Crispy coconut tofu lettuce wraps are crunchy, baked, lightly spiced, and perfect with sweet chili sauce in a lettuce wrap. Easy vegan recipe
Cuisine Dairy-free, Egg-Free, Nut-Free, Plant-Based, Special Diets, Vegan, Vegetarian
Diet Vegan, Vegetarian
Keyword agave nectar, all seasons, arrowroot powder, chili garlic sauce, coconut aminos, garlic, green onions, lettuce, lime, non-dairy milk, paprika, rice vinegar, shredded coconut, spelt flour, spring, summer, tamari, tofu
Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings 2 -4

Ingredients

Crispy Coconut Tofu

  • cup unsweetened non-dairy milk
  • 2 tablespoons spelt flour
  • 2 teaspoons arrowroot powder
  • 1 teaspoon fresh lime juice
  • sea salt and ground black pepper, to taste
  • 1 cup unsweetened shredded coconut
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 400 gram package extra firm tofu, pressed
  • avocado oil spray or other oil spread of choice

Sweet Chili Sauce

  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons agave nectar
  • 2 tablespoons avocado oil
  • 2 teaspoons tamari or coconut aminos

To Assemble

  • sturdy and crisp lettuce leaves
  • sliced green onions

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together the non-dairy milk, spelt flour, arrowroot powder, lime juice, salt and pepper until smooth. Set aside
  • In a shallow dish, combine the shredded coconut, paprika, garlic powder, salt, and pepper. Stir to mix evenly. Set aside.
  • Cut the tofu into 1-inch cubes. Place it in the non-dairy milk mixture and toss with a spatula to coat.
  • Working quickly, transfer the tofu cubes from the non-dairy milk mixture over to the coconut mixture. Gently press the tofu into the coconut mixture to coat on all sides.
  • Spray the parchment lined baking sheet with avocado oil spray. Place the coated tofu cubes on the parchment with space around each cube. Then spray the tofu cubes with avocado oil spray again.
  • Slide the baking sheet into the oven and bake for 8 minutes. Then, remove the tofu from the oven. Carefully flip over each piece of tofu with tongs. Return the tofu to the oven to bake for another 8 minutes, or until all sides are slightly golden and crisp.
  • While tofu is baking, make the sweet chili sauce. In a medium bowl, whisk together the rice vinegar, lime juice, chili garlic sauce, agave nectar, avocado oil, and tamari until combined.
  • Serve the crispy coconut tofu in lettuce wraps with drizzles of the sweet chili sauce and a sprinkle of sliced green onions. Enjoy immediately!

Notes

  • Pressing the tofu is key so that all of the excess moisture comes out. Since we’re baking these little cubes, rather than frying, we need all the help we can get! A guide to pressing is here.