---
title: Vegan Coconut Curry Tofu Lettuce Wraps
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-coconut-curry-tofu-lettuce-wraps-645125b03aca9a284c0c41ef
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: medium
allergens:
  - Soy
  - Tree Nuts
tags:
  - New
  - Vegan
  - Calorie Smart
  - Carb Smart
  - Easy Prep
rating: 4.0
rating_count: 1500
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the delicious coconut curry sauce, with some finding it a perfect blend of sweet and spicy."
  - theme: Ease of prep
    text: "Customers found this quick and easy to make, with some appreciating the tip to leave tofu undisturbed for better browning."
nutrition:
  calories: 490
  protein: 14
  fat: 30
  saturated fat: 16
  carbohydrates: 35
  sugar: 17
  fiber: 5
  sodium: 340
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/vegan-coconut-curry-tofu-lettuce-wraps.avif"
---
Wash and dry produce. Open and drain @tofu{2%unit}; 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{2%unit} into ¾-inch pieces. Zest and quarter @lime{2%unit} (for 4 servings, zest one lime and quarter both). Roughly chop @cilantro{½%oz}. Trim and discard root end from @baby lettuce{2%unit}; separate leaves.

Season tofu with @salt{} and @pepper{}. Heat a large drizzle of @cooking oil{2%tsp} in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, ~{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, ~{7%minutes}. Stir @garlic powder{2%tsp} and @curry powder{2%tbsp} into same pan. (TIP: Use more curry powder if you like a stronger flavor!) Cook, stirring occasionally, ~{1%minutes}.

Thoroughly shake @coconut milk{2%unit} in container before opening. Stir in coconut milk, @sweet Thai chili sauce{2%oz}, @veggie stock concentrate{2%unit}, juice from half the lime, and @sugar{2%tsp} (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, ~{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.