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Black Bean and Tofu Scramble Lettuce Wraps

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These Black Bean and Tofu Scramble Lettuce Wraps take just over 10 minutes to prepare and are light, fresh and super tasty!  Mix up your next taco Tuesday with these!

Black Bean and Tofu Scramble Lettuce Wrap garnished with avocado and cilantro.

Hey everyone!  How was your weekend?  Did you do anything special to celebrate Mother’s Day?  We were invited to my brother and sister-in-laws for a delicious brunch. What a spread!  There was no way I was leaving hungry- so much food!  I don’t think I ate for the rest of the day, lol.  Did you catch CNN’s Parts Unknown last night?  It was the episode where Anthony Bourdain visited Newfoundland, where I’m from.  If you didn’t see it, check it out! So cool! Anyways, let’s talk tofu scramble lettuce wraps!

Ingredients for Vegan Lettuce Wraps

These tofu scramble lettuce wraps require very little in the ingredient department and it actually yields quite a bit.  Talk about easy on the budget too!  One of my favourite things to do is make a batch on Sunday for the week ahead.

Ingredients for black bean and tofu scramble lettuce wraps.

How to Make Tofu Scramble

Tofu scramble is super easy to prepare, you guys!  I love to use my food processor.  I just cut the tofu in cubes and pulse for a couple of times until I’ve reached my desired texture.  Then?  Just go ahead with the recipe.  Easy, right??  If you don’t have a food processor, no worries.  You can also place the tofu in a bowl and break up with a potato masher.

How to prepare tofu scramble in a food processor.

Tips for Making Tofu Scramble Lettuce Wraps

  • Use firm tofu.  It’s not necessary (or recommended) to press any of the moisture out of the tofu.  Open up and proceed with the recipe.
  • I just barely cook the bell peppers when I’m frying the mixture out.  I love to have a little texture on them. Use whatever colour you have on hand.
  • These have loads of flavour, especially cumin, but garnish is highly recommended.  I particularly love pickled red onions and salsa.

Overhead shot of black bean and tofu scramble in a stainless steel pan with a spoon.

Other ways to enjoy Scrambled Tofu

  • Enjoy with flour or corn tortillas
  • Serve over nachos instead of meat
  • Enjoy with rice, quinoa or couscous for a light lunch—>another personal fave of mine!
  • Have for breakfast with an egg

Holding up a black bean and tofu scramble lettuce wrap, garnished with salsa, pickled onion, cilantro and avocado.

Looking for more easy vegan recipes? Check these out!

Hope you enjoy this black bean and tofu scramble lettuce wraps!  I’ll be away next week for a little r & r, but will see you back here the following week!

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P.S. If you think these Black Bean and Tofu Scramble Lettuce Wraps will make your belly happy too, please be sure to hit that little Pin button.  Many thanks, you guys! XO

An overhead shot of a platter of black bean and tofu scramble lettuce wraps with a side of salsa.
5 from 14 votes
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These Black Bean and Tofu Scramble Lettuce Wraps take just over 10 minutes to prepare and are light, fresh and super tasty!  Mix up your next taco Tuesday with these!

Course Main Course
Cuisine Chinese, Mexican
Keyword easy dinner recipe, scrambled tofu, tofu scramble, vegan lettuce wraps
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4 people
Calories 187 kcal
Author Girl Heart Food

Ingredients

  • 1 tbsp olive oil
  • 200 grams firm tofu -cut into cubes (about half a package)
  • 1-2 red Thai chili peppers -or 1/2 tsp cayenne
  • 1 tbsp chili powder -minced
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1.5 cups canned black beans -rinsed and drained
  • 1 ear corn -kernels removed
  • 1 bell pepper -diced
  • 1 lime -juiced
  • 1 head Boston Lettuce -leaves removed

Suggested Garnishes

  • avocado
  • salsa
  • jalapeno
  • picked red onion

Instructions

  1. Place cubes of tofu in a food processor and pulse 2-3 times until you've reached your desired consistency.

  2. In a medium sized pan on medium heat add olive oil.  Add tofu, chili peppers, chili powder, cumin, garlic powder, onion powder, salt and pepper.  Stir to combine and cook 2-3 minutes.  

  3. Add black beans, corn and bell pepper.  Cook 2-3 minutes.  Turn off heat.  Stir in lime juice.  Serve on lettuce leaves and garnish as desired.  Enjoy!

Nutrition Facts
Amount Per Serving
Calories 187 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 579mg 24%
Potassium 490mg 14%
Total Carbohydrates 23g 8%
Dietary Fiber 7g 28%
Sugars 3g
Protein 10g 20%
Vitamin A 59.6%
Vitamin C 57.4%
Calcium 12.1%
Iron 20.4%
* Percent Daily Values are based on a 2000 calorie diet.

A photo collage of black bean and tofu scramble lettuce wraps.

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Reader Interactions

Comments

  1. These look so healthy and full of goodness. Fantastic that they are vegan, I have a few friends that embraced a vegan diet and it can be challenging to find recipes for them. It is also something my husband can eat as it is gluten free as well 🙂 Thank you very much for sharing! Have a great weekend ahead, Dawn!

    Reply

  3. That tofu scramble looks so flavourful! I’ve really been into vegetarian and vegan recipes lately, but I’ve only cooked with tofu once before. This recipe is inspiring me to give it another try. Enjoy your break Dawn! Hope it’s restful 🙂

    Reply

  4. I LOVE Parts Unknown with Anthony Bourdain – I am a few seasons behind but cannot wait to check out this episode with Newfoundland – and get a glimpse into your neck of the woods!
    By the way, Dawn – this scramble looks and sounds so hearty and delicious! Even though am not vegan, we do the vegan/vegetarian thing ever so often here and I’m saving this for next time!
    Hoping you have a wonderful rest of the week and weekend! XOXO

    Reply

    • Same here! Can’t wait for you to watch it and let me know what ya think 🙂 Hope you try this one out soon! I could eat a whole bunch, lol! Have a wonderful weekend! XOXO

      Reply

  7. I love Anthony Bourdains’ shows! I have been watching him since he first aired on A Cook’s Tour. These lettuce wraps look fantastic, Dawn! I can put away so many of these at one sitting, but it’s okay because they are so good and good for you!

    Reply

  9. I’m laughing at all of your vegan recipes because your vegetarian month was a bust. You’re so funny!
    And somehow I’ve never cooked tofu! I need to go buy some- this sounds amazing!

    Reply

  10. I haven’t visited Newfoundland yet, but it’s the destination #1 to me – so beautiful place. And these wraps are beautiful too. I kind of like tofu (most of times haha), but I haven’t experienced with it much. This lovely dish sounds lije something worth to try!

    Reply

  13. I love making lettuce wraps for a low carb option, but I haven’t had tofu in them before. Great idea!

    Reply

  15. I love crispy tofu, but have not made a tofu scramble before. Love this idea and Boston lettuce is such a perfect way to present and enjoy it!

    Reply

  18. I remember the first time I had a lettuce wrap….loved it!! The combination of flavors you have going on here are exciting! Love that they’re healthy! Wishing you a wonderful day, my friend!! XOXO

    Reply

  19. Now THIS is my kind of taco! I love all the flavors and textures you have going on here! And you’re so right about the garnish–isn’t that the best part of a taco? Sometimes I think filling is unnecessary because I pile those garnishes so high :). Have a great week, Dawn!

    Reply

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