Tofu and eggplant just teamed as much as create one EPIC appetizer, friends! These lettuce wraps feature SUPER flavorful crispy tofu and caramelized eggplant with fresh, crunchy veggies, vibrant herbs, and a savory-sweet sesame dipping sauce. If you’re pondering now, just wait until the primary bite!
These 10-ingredient flavor miracles make a crowd-pleasing appetizer for 4 or light spring or summer meal for 2. Let’s get to it!
We’ve done tofu lettuce wraps before, but this time eggplant joins in on the fun! We bake the tofu and eggplant together in a sweet + spicy sesame tamari sauce, leading to tofu with a firm, “meaty” texture and eggplant that’s tender and caramelized with crisp edges.
Then we add a number of more ingredients (tahini, lime juice, and maple syrup) to that very same savory sauce, and it doubles as a creamy dipping sauce! Minimal effort, maximal flavor.
Lastly, it’s assembly time! Keep these lettuce wraps easy by adding the roasted tofu, eggplant, and dipping sauce to lettuce leaves, or bump up the freshness factor by adding sliced veggies (carrot and cucumber) and herbs (cilantro, basil, and/or green onions)!
We hope you LOVE these lettuce wraps! They’re:
Crispy
Fresh
Saucy
Nutty
Herby
& SO delicious!
These wraps make a terrific appetizer alongside other Asian-inspired recipes and would even be perfect as a lightweight spring or summer meal! You could also serve them with rice for a more filling meal.
More pairing ideas? Try our Creamy Sesame Noodle Salad (30 Minutes!), 30-Minute Quinoa “Fried Rice,” or Easy Tofu Pad Thai.
If you are trying this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photograph @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (two lettuce-cup appetizer servings // or half as an entrée)
Prevent your screen from going dark
Preheat the oven to 425 degrees F (218 C) and line a big baking sheet with parchment paper (use more baking sheets if increasing the default variety of servings).
In a small bowl, whisk together the tamari, avocado (or olive) oil, toasted sesame oil, maple syrup, sriracha (or chili garlic sauce), and lime juice. Set aside.
Cut the eggplant into 1/2-3/4-inch cubes and add to 1 side of the baking sheet. If it fills greater than two-thirds of the baking sheet, use less eggplant or more baking sheets to avoid overcrowding the pan (space allows for crispiness/caramelization!). We found ~4 cups (330 g) cubed eggplant fit well on 2/3 of a standard-size baking sheet.
Crumble the tofu into pieces lower than 1/2-inch in size and arrange them on the opposite side of the baking sheet. Give the sauce one other stir and pour 1/4 cup of sauce (60 ml // adjust if altering the default variety of servings) over the tofu and eggplant and toss to evenly coat. Set aside. Reserve the remaining sauce for later (there ought to be ~3 tablespoons, unless adjusting the default variety of servings).
Place the eggplant and tofu into the preheated oven and bake for 25-35 minutes, tossing halfway through, until crispy on the perimeters.
Meanwhile, prepare the dipping sauce by adding tahini, lime juice, and maple syrup to the reserved sauce from above. It ought to be thick but pourable. Taste and adjust as needed, adding more lime juice for brightness, maple syrup for sweetness, tahini for a thicker sauce, or a bit of water to thin.
Wash and dry lettuce leaves and chop any desired veggies and herbs (all optional) — we like carrots, cucumber, cilantro, and green onion.
To serve, add tofu and eggplant to lettuce leaves. Top with veggies and herbs of alternative and serve with tahini sauce on the highest.
Leftovers keep stored individually within the refrigerator for as much as 2-3 days. Reheat tofu and eggplant within the microwave or in a skillet over medium heat. Not freezer friendly.
Serving: 1 (two-lettuce cup) serving Calories: 229 Carbohydrates: 17.1 g Protein: 9.2 g Fat: 14.7 g Saturated Fat: 2.1 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 4.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 562 mg Potassium: 531 mg Fiber: 5.9 g Sugar: 10.4 g Vitamin A: 86 IU Vitamin C: 7 mg Calcium: 115 mg Iron: 3 mg
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