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Vegan Coconut Curry Tofu Lettuce Wraps with Bell Pepper, Cilantro & Lime

If you’ve been on the request line for a light, tasty, satisfying and vegan dinner idea, this one’s going out to you. First, you’ll make a simple, delicious curry with creamy coconut milk, warming spices, tender bell pepper, and seared tofu. The flavors meld together with a hint of lime and touch of chili for a delicious blend of sweet, spicy, and savory. Stuff all that warm, saucy goodness into crisp, cool lettuce leaves and sprinkle with cilantro. The result? Vegan wrap music for your taste buds!

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Spicy Calorie Smart Carb Smart Easy Prep Quick Vegan lunches dinners lunch-sandwiches
Prep: 20 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 bell pepper
  • 1 lime
  • 0.25 oz cilantro
  • 1 baby lettuce
  • 1 tofu
  • 1 tsp garlic powder
  • 1 tbsp curry powder
  • 1 coconut milk
  • 1 oz sweet thai chili sauce
  • 1 veggie stock concentrate
  • salt
  • pepper
  • 2 tsp cooking oil
  • 1 tsp sugar
  • 2 bell peppers
  • 2 limes
  • 0.5 oz cilantro
  • 2 baby lettuces
  • 2 tofus
  • 2 tsp garlic powder
  • 2 tbsp curry powder
  • 2 coconut milks
  • 2 oz sweet thai chili sauce
  • 2 veggie stock concentrates
  • salt
  • pepper
  • 2 tsp cooking oil
  • 2 tsp sugar

Instructions

  1. • Wash and dry produce.
    • Open and drain tofu; press out excess water with paper
    towels. Halve crosswise, then stand tofu upright and halve
    vertically. Lay flat and cut into ¾-inch cubes.
    • Core, deseed, and dice bell pepper into ¾-inch pieces.
    Zest and quarter lime (for 4 servings, zest one lime and
    quarter both). Roughly chop cilantro. Trim and discard
    root end from lettuce; separate leaves.
  2. • Season tofu with salt and pepper.
    • Heat a large drizzle of oil in a large, preferably nonstick,
    pan over medium-high heat. Add tofu and cook,
    undisturbed, until lightly browned on bottom, 2-3 minutes.
    • Add bell pepper and a pinch of salt; stir to combine.
    Cook, stirring occasionally, until bell pepper is softened
    and tofu is lightly browned all over, 5-7 minutes.
    • Stir garlic powder and 2 tsp curry powder (4 tsp for
    4 servings) into same pan. (TIP: Use more curry powder
    if you like a stronger flavor!) Cook, stirring occasionally,
    1 minute.
  3. • Thoroughly shake coconut milk in container before
    opening. Stir in coconut milk, chili sauce, stock
    concentrate, juice from half the lime, and 1 tsp sugar
    (2 tsp for 4 servings).
    • Bring to a boil, then reduce heat to medium low. Simmer
    until curry has thickened and bell pepper is tender,
    4-6 minutes. TIP: If curry seems too thick, stir in
    splashes of water as needed.
    • Taste and season with salt and more lime juice if desired.
    Turn off heat; stir in half the cilantro and lime zest to taste.
  4. • Fill lettuce leaves with curry and garnish with
    remaining cilantro.
    • Divide lettuce wraps between plates; serve with any
    remaining lime wedges on the side.