Vegan Coconut Curry Tofu Lettuce Wraps
with Bell Pepper, Cilantro & Lime
- Soy
- Tree Nuts
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!
Ingredients
1 unit
Bell Pepper
1 unit
Lime
¼ ounce
Cilantro
1 unit
Baby Lettuce
1 unit
Tofu
(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
Salt
Pepper
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Fill lettuce leaves with curry and garnish with remaining cilantro. • Divide lettuce wraps between plates; serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious coconut curry sauce, with some finding it a perfect blend of sweet and spicy 🌶️.
- Ease of prep: Customers found this quick and easy to make, with some appreciating the tip to leave tofu undisturbed for better browning.
- Suggestions: Consider adding crunchy elements like peanuts or water chestnuts; some preferred serving over rice instead of lettuce wraps.
- Portions: Several felt it wasn't filling enough as a main dish; adding a side of rice or more vegetables could help.
- Texture: Some enjoyed the contrast of warm curry with crisp lettuce; others found the tofu texture challenging.
