Seasoned and scrambled tofu lettuce salad makes a nice addition to any dinner or lunch.
This scrambled tofu seasoned with sauces & added romaine lettuce leaves is super easy to make at home and it is an alternative to regular tofu lettuce wraps.
Also unlike many tofu salads, we stir fry & cook the scrambled tofu and lettuce that are mixed in yummy sauce mixture!
The best part is that this tofu scramble is nutritious, filling and also vegetarian and vegan making it perfect for most of the diets!
Sauces used in seasoning tofu & lettuce scramble
The sauces I used in this scrambled, stir fried tofu and lettuce salad are soy sauce, barbecue sauce, hot sauce & tomato sauce.
You may adjust the amount of sauces based on your preferences though.
If you wish to reduce the amount of hot sauce or completely skip the hot sauce, feel free to do so!
So let us see how to make tofu and lettuce scramble easily using sauces & few other ingredients.
How To Make Seasoned Tofu Scramble With Lettuce?
To make easy, nutritious and delicious seasoned tofu scramble with lettuce, we use the following ingredients.
Ingredients to make seasoned tofu scramble with lettuce
super firm tofu 32 oz (or extra firm tofu, I used two 16 oz tofu blocks)
romaine lettuce hearts 3
salt adjust to taste
oil 4 tablespoons
minced fresh garlic 2 tablespoons
tomato sauce 4 tablespoons
soy sauce 2 tablespoons
hot sauce (sriracha) 1 tablespoons (may adjust to your preference)
barbecue sauce 1 tablespoon
Step by step instructions
Wash the lettuce very well and chop the lettuce leaves in medium sized pieces. Keep this lettuce aside in a large bowl.
Drain any water from the tofu and slice tofu in medium sized pieces and transfer the sliced tofu pices to a large sized frying pan or wok.
I actually placed the tofu blocks directly in the pan and sliced using the spatula, but if this sounds difficult for you, just slice them separately and add to a large sized frying pan.
Add 2 tablespoons of oil, minced garlic and enough salt, cook the tofu in medium heat for about 3 to 4 minutes until any water is evaporated and the tofu starts browning.
Gently scramble the tofu based on your preference. I like them slightly larger pieces, so I scrambled the tofu only a little based on my preference.
Add about half of the chopped lettuce, then cover the pan and cook in low heat for about 2 to 3 minutes.
Meanwhile mix all the sauces together in a bowl, to make the sauce mixture.
Once the lettuce is slightly wilted, open the pan and add the prepared sauce mixture and mix well to coat the tofu.
Add the remaining lettuce leaves too, then cover and cook the contents for another 2 to 3 minutes more.
Then, open the pan and add the remaining 2 tablespoons of oil and mix with the contents.
Let the contents cook in medium heat for another 2 to 3 minutes more until any liquid contents from the sauce or lettuce is all evaporated and the tofu is well mixed with the sauces and tofu.
Stir fry the tofu in medium heat for couple minutes more if you like. When you stir fry more time, the lettuce will wilt more, but you may garnish with more lettuce if you wish.
Serve hot for best results!
This scrambled tofu with lettuce and sauce is great to enjoy as a main dish itself, but you may also use it as a side dish with rice, quinoa etc or use it as filling for sandwiches or wraps as you wish!
More tofu recipes:
scrambled seasoned tofu with spices, bell peppers and green beans
tofu stir fry with Indian spices
crispy baked and pan fried tofu
Below you can get the detailed recipe for seasoned scrambled tofu with lettuce in detail.
Seasoned & Scrambled Tofu Lettuce Salad
Ingredients
- 32 oz super firm tofu (or extra firm tofu, I used two 16 oz tofu blocks)
- 3 romaine lettuce hearts
- salt adjust to taste
- 4 tablespoons oil
- 2 tablespoons minced fresh garlic
- 4 tablespoons tomato sauce
- 2 tablespoons soy sauce
- 1 tablespoon hot sauce sriracha 1 tablespoons (may adjust to your preference)
- 1 tablespoon barbecue sauce
Instructions
- Wash the lettuce very well and chop the lettuce leaves in medium sized pieces. Keep this lettuce aside in a large bowl.
- Drain any water from the tofu and slice tofu in medium sized pieces and transfer the sliced tofu pices to a large sized frying pan or wok.
- I actually placed the tofu blocks directly in the pan and sliced using the spatula, but if this sounds difficult for you, just slice them separately and add to a large sized frying pan.
- Add 2 tablespoons of oil, minced garlic and enough salt, cook the tofu in medium heat for about 3 to 4 minutes until any water is evaporated and the tofu starts browning.
- Gently scramble the tofu based on your preference. I like them slightly larger pieces, so I scrambled the tofu only a little based on my preference.
- Add about half of the chopped lettuce, then cover the pan and cook in low heat for about 2 to 3 minutes.
- Meanwhile mix all the sauces together in a bowl, to make the sauce mixture.
- Once the lettuce is slightly wilted, open the pan and add the prepared sauce mixture and mix well to coat the tofu.
- Add the remaining lettuce leaves too, then cover and cook the contents for another 2 to 3 minutes more.
- Then, open the pan and add the remaining 2 tablespoons of oil and mix with the contents.
- Let the contents cook in medium heat for another 2 to 3 minutes more until any liquid contents from the sauce or lettuce is all evaporated and the tofu is well mixed with the sauces and tofu. Stir fry the tofu in medium heat for couple minutes more if you like.
- Serve hot for best results! This scrambled tofu with lettuce and sauce is great to enjoy as a main dish itself, but you may also use it as a side dish with rice, quinoa etc or use it as filling for sandwiches or wraps as you wish!
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