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Today I want to share with you one of the easiest ways to throw together a super quick lunch with leftover tofu and veggies. My favorite way to prepare tofu is with this Asian Baked Garlic Tofu recipe, and I often make a double batch so I can add leftovers on top of salads, veggies, grains or create these Easy Vegan Tofu Lettuce Wraps!
We’ve been eating a lot of broccolini in this household because they’ve had big organic bags of it at Costco recently. If you’ve cooked the tofu and broccolini ahead of time, it literally takes only 5 minutes to put these wraps together. Therefore it makes the perfect lunch that you can even prep ahead, or use as an appetizer for finger food at a potluck or party.
In these photos I used miniature organic local lettuces from here in Hawaii that I got at a farmers market, but you can use any of the following:
- romaine leaves
- butter lettuce
- iceberg
- collards
- endive
- any wrap of your choice – brown rice, corn tortilla, etc.
You can also use any leftover veggies you have on hand. I love broccolini or broccoli because I think the combo of roasted broccoli and tofu is amazing, so that’s what I’ve used here – but really, this is just a template and you can make any substitutions you’d like to create your own wraps. Here’s what you do:
Layer a piece of lettuce with tofu, broccoli (or other leftover roasted veggies you have on hand), and top with sauce or dressing and seeds of your choice. DONE!
Here I used Frank’s RedHot Original Red Hot Sauce
on half of the wraps, and dijon mustard on the other half. Another combo I like is vegan mayo mixed with Sriracha. Dressings or sauces like my Best Ever Tahini Garlic Sauce and 3 Ingredient Vegan EVERYTHING Sauce would also be good drizzled on top!
You’ll see in the photos that I topped my wraps with pumpkin seeds. You can also use sunflower seeds, hemp seeds, or crushed nuts on top for crunch and added protein.
What are your favorite, quick lunch ideas using leftovers? Let me know in the comments below!
Sarah Newman, Vegan Chickpea
Bake the tofu and broccolini ahead of time for an easy, delicious, 5 minute high protein lunch!
10 minPrep Time
35 minCook Time
45 minTotal Time
Save RecipeIngredients
- A batch of Asian Baked Garlic Tofu
- lettuce of choice - romaine, butter, iceberg, collards, etc.
- toppings of choice - pumpkin seeds, sunflower seeds, hemp seeds, crushed nuts
- sauce of choice - Frank's RedHot Original Red Hot Sauce, Sriracha, vegan mayo, dijon mustard, Best Ever Tahini Garlic Sauce or 3 Ingredient Vegan EVERYTHING sauce
- head of broccoli or bundle of broccolini
- a small amount of avocado or coconut oil for brushing
- salt, pepper, garlic powder
Instructions
- Preheat oven to 425 degrees F.
- Layer the broccoli on an oiled baking sheet. Brush the broccoli with oil using a pastry or oil brush. I like using a brush because I use less oil that way, but feel free to toss with a bit of oil if preferred.
- Generously sprinkle with salt, pepper and garlic powder.
- Bake for 35 minutes or so, flipping at 20 minutes, until caramelized.
- Layer lettuce, tofu cubes and sliced broccoli.
- Top with nuts or seeds and dressing or sauce of choice!
Calories
Fat
Carbs
Protein
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