Crispy Tofu Lettuce Wraps by Nadiya Hussain
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Crispy Tofu Lettuce Wraps By Nadiya Hussain

“It has taken this recipe to finally get my kids to like tofu. Although they aren’t usually fussy, when they say they don’t like a food, it quite literally becomes my life’s mission to do something, anything, everything to it to get them to change their mind; even an ‘it’s okay’ will suffice. And this recipe is more than okay: they love these wraps and devour them, and ‘can we have that again?’ are words I do like to hear. This crispy, crumbled tofu has the earthy meaty flavour of cooked mince. I’ve combined it with crunchy onions and a peanut sauce, all wrapped in a crisp gem lettuce leaf.”

Nadiya’s Everyday Baking by Nadiya Hussain
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Course Brunch, lunch, Snack
Servings 14 Servings
Calories 134 kcal


  • 30 ml sunflower oil
  • 450 g firm tofu
  • 14 leaves gem lettuce
  • 1 small red onion thinly sliced
  • 1 handful fresh coriander chopped
  • 1 large red chilli thinly sliced
  • .5 lime juice only

For the marinade

  • 2 teaspoons yeast extract
  • 1 meat-free beef stock cube
  • 2 tablespoons sunflower oil
  • 1 tablespoon garlic and ginger paste

For the sauce

  • 100 g smooth peanut butter
  • 35 ml chilli oil


  • Start by preheating the oven to 200°C/fan 180°C/ gas mark 6.
  • Drizzle the oil over a large oven tray.
  • Take the block of tofu and pat dry, squeezing with some kitchen paper to remove any excess moisture.
  • Crumble the tofu into the tray till you have pieces that are the size of minced meat when cooked.
  • Spread out in an even layer and bake for 12–15 minutes to start to crisp it up and remove some moisture.
  • Now make the ‘meat’ flavour marinade by adding the yeast extract, stock cube, oil and ginger and garlic paste and giving it a really good mix.
  • Take the tofu out of the oven, add the marinade and, using a spoon, give it all a mix till every bit of the tofu is covered in that marinade, then pop it back in the oven for a further 10 minutes. It should be looking and smelling more like cooked meat.
  • Make the sauce by mixing the peanut butter and chilli oil to an even mixture.
  • Lay the lettuce leaves on a plate.
  • Take the tofu out of the oven, add the sliced onion, coriander and chilli and mix through.
  • The heat of the tofu will really soften the zing of the raw onion. Spoon the mixture into your lettuce leaves, drizzle over the peanut sauce, squeeze on the lime juice and your lettuce wraps are ready to share and enjoy.


Known for her legendary baking skills, Nadiya Hussain is back with a new cookbook that will show readers how to use their oven every day of the week.
The oven is a faff-free way of making delicious, easy food and Nadiya’s Everyday Baking features a wide range of recipes for every meal: from simple weeknight dishes and quick-fix lunches to user-friendly bread recipes and beautiful celebratory cakes.
One of Britain’s most beloved bakers, Nadiya brings all her trademark shortcuts, hacks and tips back to the table to demystify baking and make even beginners want to roll up their sleeves and get stuck in.
Nadiya Hussain was the winner of 2015’s Great British Bake Off in a finale watched by over 15 million viewers, and she has since become a national treasure.


Calories: 134kcalCarbohydrates: 4gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 0.01mgSodium: 131mgPotassium: 96mgFiber: 1gSugar: 2gVitamin A: 91IUVitamin C: 6mgCalcium: 49mgIron: 1mg
Keyword Crispy Tofu Lettice Wraps, Nadiya Hussain, Nadiya’s Everyday Baking, Tofu Recipe, Vegetarian Food
Tried this recipe?Let us know how it was!
Crispy Tofu Lettuce Wraps by Nadiya Hussain
Crispy Tofu Lettuce Wraps by Nadiya Hussain
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