Tofu Bahn Mi Lettuce Wraps

These tofu bahn mi lettuce wraps combine all of the classic flavors you love with the fun twist of being served in fresh butter lettuce cups. A creative appetizer or light summer dinner. 

Tell me you’ve been exposed to the beauty that is the bahn mi sandwich. It might be one of the more complex, flavorful meals in existence.

If there’s a bahn mi inspired item on a restaurant menu, there’s a 99% chance I’m ordering it. But then again I’m a sucker for anything that involves a spicy mayo finish.

What are the components of a traditional bahn mi?

For those of you who have no idea what I’m talking about, a traditional bahn mi involves the following, typically layered on a soft crusty baguette-style bun:

• Pork + Pork Paté
• Pickled daikon & carrot
• Cilantro
• Mint
• Jalapeño
• Cucumber slices
• Mayo
• Chile sauce

What’s not to like?

I wanted to create something that was inspired by the original, while being easier and more budget-friendly to make because 1) I knew the bread would be a challenge to find, and 2) The meat would be pricey.

Enter: tofu bahn mi lettuce wraps.

Here’s what you need:

Quick-Pickled Vegetables

Something a little fun and non-traditional about this recipe: you “quick pickle” the vegetables. I swear it’s not as complicated as you would think and this small extra step adds another big layer of flavor, so don’t skip it.

In staying true to tradition, I used daikon radish (that purple root vegetable pictured below), carrots and cucumber. Using a julienne chop will ensure the vegetables fit well in a mason jar while also making them easier to layer on your wraps later. Check out this tutorial for how to julienne. To make it really easy, you can also use this tool.

Simply add them to your jar and then add in a vinegar/water/sugar/salt solution and let them hang out and do their thang. The best part is, they’ll be ready by the time you finish prepping the rest of the meal.

Pan-Seared & Crumbled Tofu

I know some of you are probably far from seasoned tofu chefs. I’ll be the first to admit that it’s not easy to cook with at first. The more I’ve experimented with tofu though, the easier it gets and now I will confidently say that I can make really delicious tofu in a short amount of time.

Here are a few reasons why I love it:

• Tofu is insanely budget-friendly (like I mentioned earlier). A 15-oz package was less than $2 or just $0.50/serving
• Tofu has a neutral flavor so it takes on the flavors of whatever you add to it. For this reason you can easily customize based on preference. I tend to stick with sweet/salty sauces and pan sear to get it nice and crispy on the outside, but the options really are endless.
• Tofu is nutrient-dense. One 4 oz serving contains 10 grams of heart-healthy protein, 88 grams of calcium, and is also one of richer sources of plant-based omega-3 fatty acids. [p.s. there’s a lot of misconception about soy and health. If you’ve heard scary things about soy consumption, I encourage you read this article to learn more about the science on this topic!]

Tofu Bahn Mi Lettuce Wraps

Once I married all of these awesome flavors, I didn’t miss the pork one bit and the result was a beautiful plant-powered dinner that I’ll be making on repeat.

The crispy tofu paired with pickled vegetables, bright herbs and creamy sauce covers all of the bases. If you like these flavors as much as I do, give this one a try.

You might also like:

• Curried Chickpea Salad Cups
• Easy Summer Rolls with Spicy Peanut Dipping Sauce
• Watermelon Mint Fizz

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