The perfect meal when you’re craving something light but satisfying, these flavor-filled lettuce wraps are sure to hit the spot!
Though I’m the only vegetarian in my household, tofu has become a staple ingredient for us. Thankfully, my husband and kids seem to love it as much as I do. This cuts down on me having to make separate meals for them whenever I cook tofu. In fact, I’m usually greeted with enthusiastic cheers anytime I say that I’m making it.
And while I usually stick to Asian flavors whenever I’m preparing a tofu dish, sometimes I like to switch things up. This jerk-grilled tofu is such a flavorful way to treat the taste buds to something different. It has heat, it has sweetness, and it’s ultra savory too. Not to mention, grilling the tofu imparts a wonderful smokiness to the dish that pairs wonderfully with the jerk seasoning. Topped with a refreshing pineapple salsa, these lettuce cups pack so many delicious island flavors into one bite.
This is definitely a dish that both meat eaters and vegetarians alike will love. While these lettuce wraps can certainly stand alone as a meal, they can also easily be paired with a wide range of other dishes for a larger spread.
What is jerk seasoning?
A traditional Jamaican blend of spices and herbs, jerk seasoning is known for its bold flavor that consists of sweet, spicy, and savory notes. The key spices usually include cinnamon, nutmeg, and allspice, which add warmth to the spice blend, while aromatics like garlic and ginger infuse it with a savory flavor. Thyme lends an herbal taste, peppers like Scotch bonnets or habaneros dial up the heat, and brown sugar is typically added to balance it all with some sweetness. Jerk seasoning is widely used as a dry rub to season meats, mainly chicken and pork, before grilling them, but it can also be used to season pasta dishes, soups, veggies, and tofu, as in this recipe.
How do I store leftovers?
If you have any leftovers, you should store the tofu, lettuce leaves, and salsa separately to prevent the lettuce from getting overly soggy. Wrap the lettuce leaves in a dry paper towel, transfer each component of the dish into separate airtight containers, and place them in the fridge for 3-5 days. For longer storage, you can also freeze the tofu (but not the salsa or lettuce) in an airtight container or zippered freezer bag for up to 3 months. Place it in the fridge to thaw overnight before reheating, and then serve with fresh lettuce leaves and freshly made salsa.
Serving suggestions
These lettuce cups can serve as a filling lunch or a light dinner on their own. However, if you’d like to serve it alongside other dishes to create a heartier meal, you might consider making Caribbean Rice and Jamaican Cabbage for an island-inspired meal. These Baked Plantain Chips are also a great option for an appetizer or side. For meat eaters, this Easy Jerk Chicken Recipe With Pineapple would make an excellent complement. Though the lettuce cups are already topped with pineapple salsa, I highly recommend setting out some Harissa Aioli to dip them. For a refreshing beverage to complement your meal, I suggest serving Agua De Jamaica, a tropical sweet tea.
Ingredients
For The Tofu Marinade:
- 1 teaspoon habanero pepper diced
- 1/2 cup red onion roughly chopped
- 1 teaspoon fresh ginger minced
- 2 teaspoon fresh garlic minced
- 1 tablespoon + 1 teaspoon fresh thyme leaves
- 1 teaspoon ground cinnamon
- 2 teaspoons allspice powder
- 2 teaspoons nutmeg powder
- 1 tablespoon + 1 teaspoon coconut sugar
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons fresh lime juice
- 1 tablespoon + 1 teaspoon olive oil plus more to oil the grill
- Salt and pepper to taste
- 1 package firm tofu (14 ounces)
For The Salsa/Wraps:
- 2/3 cup pineapple finely chopped
- 3 tablespoons red onion minced
- 2 teaspoons fresh lime juice
- 1 1/2 tablespoons cilantro minced
- Salt and pepper to taste
- 1 head iceberg lettuce large leaves separated
Instructions
- In a small food processor, combine the habanero pepper, red onion, ginger, garlic, thyme leaves, cinnamon, allspice, nutmeg, coconut sugar, soy sauce, lime juice, olive oil, and a pinch of salt and pepper. Blend together, scraping the sides down every so often, until a slightly chunky paste forms. Set aside.
- Cut the block of tofu in half, and then cut each half into 3 slices, each about 1/2-inch thick.
- Place the tofu slices on a paper towel, cover with an additional paper towel, and gently press out the moisture. Repeat with new paper towels until you've squeezed out as much moisture as possible.
- Place the tofu in a large dish and pour the marinade over top. Turn the tofu over and rub the marinade on top to make sure both sides get evenly coated. Cover and refrigerate for at least 2 hours and up to overnight.
- Preheat your grill to high heat for 10 minutes. Once hot, scrape the grill to clean it and rub it generously with olive oil (a super clean and well-oiled grill is one of the keys to crispy tofu).
- Scrap any excess chunks of marinade off the tofu and reserve it. Place the tofu slices on the outside edges of the grill (where the heat is indirect), and turn the grill down to low. Close the lid and cook until the outside of the tofu is lightly crispy and has nice grill marks, about 10-13 minutes. Flip and cook an additional 10-13 minutes.
- While the tofu cooks, make the salsa. Combine the chopped pineapple, red onion, lime juice, and cilantro in a medium bowl. Season to taste with salt and pepper.
- Once the tofu is cooked, rub the reserved excess marinade on each slice, and then finely chop the tofu into small cubes.
- Spoon the tofu equally into the lettuce leaves, and top each lettuce wrap with salsa.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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