Packed with yummy vegetables, these tofu and satay lettuce wraps are perfect for a light dinner.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 30 minutes
    • Asian
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Satay Vegetable Lettuce Wraps

    Recipe Information

    Ingredients
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    1 Cauliflower

    2 Sweet Potatoes – approx. 450g

    200g Tofu

    100ml Peri Peri Medium Sauce

    1 tsp Garlic Granules

    25ml Soy Sauce

    25ml Sunflower Oil

    2 Little Gem Lettuces

    15g Dry Roasted Peanuts

    3 Spring Onions

    3g Fresh Coriander

     

    For the Dipping Sauce

     

    65g Smooth Peanut Butter

    40ml Peri Peri Medium Sauce

    1 Lime, juiced

    25ml Soy Sauce

    100ml Coconut Milk

    1 tsp Paprika

    Method

    Preheat the oven to 200°C/gas mark 6. To make the sauce, in a bowl, combine the peanut butter, lime juice, peri peri sauce, coconut milk, soy sauce and paprika.

    Thinly slice the spring onions and chop the peanuts. Strip the leaves from the lettuces and wipe. Put all the above to one side.

    Peel the potatoes and cut into small chunks, then cut the cauliflower into similar sized pieces.

    Put the potatoes and cauliflower in a roasting tray, pour over the peri peri sauce and sprinkle over the garlic granules. Mix together and roast for 30 minutes.

    Drain the tofu and cut into small pieces. Put the oil and soy sauce in a large frying pan, add the tofu and fry for 15 minutes until crispy. Mix the fried tofu with the potato and cauliflower, top with the spring onions and serve alongside the lettuce leaves, chopped nuts and satay dipping sauce.