Vegan Coconut Curry Tofu Lettuce Wraps
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Vegan Coconut Curry Tofu Lettuce Wraps

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!

Calorie Smart
Carb Smart
Easy Prep
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

1 unit

Bell Pepper

1 unit


¼ ounce


1 unit

Baby Lettuce

1 unit


(Contains Soy)

1 teaspoon

Garlic Powder

1 tablespoon

Curry Powder

1 unit

Coconut Milk

(Contains Tree Nuts)

1 ounce

Sweet Thai Chili Sauce

1 unit

Veggie Stock Concentrate

Not included in your delivery



2 teaspoon

Cooking Oil

1 teaspoon



Nutrition Values

/ per serving
Calories490 kcal
Fat30 g
Saturated Fat16 g
Carbohydrate35 g
Sugar17 g
Dietary Fiber5 g
Protein14 g
Cholesterol0 mg
Sodium340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Pan



• 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.

Start Curry

• 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.

Finish Curry

• 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.

Assemble & Serve

• Fill lettuce leaves with curry and garnish with remaining cilantro. • Divide lettuce wraps between plates; serve with any remaining lime wedges on the side.