Creamy Coconut Curry Tofu Lettuce Wraps with Bell Pepper and Lime

If you’re craving a light, satisfying and completely plant-based dinner, these coconut curry tofu lettuce wraps are exactly what you need. Crispy pan-seared tofu and tender bell pepper are simmered in a creamy coconut curry sauce with a hint of lime and a touch of sweet chili heat. The warm, savory filling is scooped into crisp lettuce cups and topped with fresh cilantro for a refreshing crunch.

This recipe is naturally vegan and comes together in just 30 minutes, making it perfect for busy weeknights. The combination of creamy coconut milk, aromatic curry powder and bright lime creates a balanced flavor profile that’s both comforting and vibrant. Serve these wraps as a main dish or a fun appetizer-they’re sure to be a hit!

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the tofu and press out excess water with paper towels. Cut the tofu in half crosswise, then stand it upright and cut in half vertically. Lay flat and cut into ¾-inch cubes. Core, deseed and dice the bell pepper into ¾-inch pieces. Zest and quarter the lime (for 4 servings, zest one lime and quarter both). Roughly chop the cilantro. Trim the root end from the lettuce and separate the leaves.
2. Season the tofu cubes with salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the tofu and cook undisturbed until lightly browned on the bottom, 2-3 minutes. Add the diced bell pepper and a pinch of salt; stir to combine. Cook, stirring occasionally, until the bell pepper is softened and the tofu is lightly browned all over, 5-7 minutes. Stir in the garlic powder and 2 teaspoons curry powder (use 4 teaspoons for 4 servings) and cook for 1 minute, stirring occasionally.
3. Shake the coconut milk container well before opening. Pour the coconut milk into the pan along with the sweet Thai chili sauce, veggie stock concentrate, juice from half the lime and 1 teaspoon sugar (2 teaspoons for 4 servings). Stir to combine. Bring to a boil, then reduce the heat to medium-low. Simmer until the curry thickens and the bell pepper is tender, 4-6 minutes. If the curry seems too thick, stir in a splash of water. Taste and adjust seasoning with salt and more lime juice if desired. Turn off the heat and stir in half the chopped cilantro and lime zest to taste.
4. Fill the lettuce leaves with the curry mixture and garnish with the remaining cilantro. Divide the lettuce wraps among plates and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, you can use any large-leaf lettuce like romaine, butter lettuce or iceberg. The key is to have sturdy leaves that can hold the filling.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. However, check the labels on your curry powder and sweet Thai chili sauce to ensure they are certified gluten-free if needed.

Can I make this ahead of time?

The curry filling can be made ahead and reheated. Store it in an airtight container in the refrigerator for up to 3 days. Assemble the lettuce wraps just before serving to keep the lettuce crisp.