Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Tofu and Sweet Potato Lettuce Wrap

Scott Phillips

Yield: Makes 12 wraps

Servings: 4 to 6

This refreshing vegetarian wrap channels sushi-bar flavors of wasabi, soy, and rice vinegar, with sweet potatoes for balance.


  • 1-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 Tbs. olive oil; more for the grill
  • Kosher salt and freshly ground black pepper
  • 1/3 cup soy sauce
  • 1 Tbs. grated fresh ginger
  • 1 Tbs. Asian sesame oil
  • 2 tsp. grated garlic
  • 14 oz. extra-firm tofu, cut into 3/8-inch-thick slabs
  • 1/2 seedless cucumber, cut into 1/8-inch by 1/8-inch by 2-inch matchsticks
  • 1 Tbs. rice vinegar
  • 1/2 cup mayonnaise
  • 1 tsp. wasabi paste; more to taste
  • 1 large head iceberg lettuce, 12 leaves separated, washed, and dried
  • 1/2 cup thinly sliced scallions

Nutritional Information

  • Nutritional Sample Size 2 wraps
  • Calories (kcal) : 330
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 10
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 10
  • Sodium (mg): 1290
  • Carbohydrates (g): 21
  • Fiber (g): 3
  • Protein (g): 10


  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Toss the sweet potatoes with the oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a large foil-lined rimmed baking sheet and spread into a single layer. Roast, flipping with a spatula halfway through and rotating the baking sheet, until browned and tender, 20 to 25 minutes. Let cool to warm on the sheet.
  • Meanwhile, in a 9-x13-inch baking dish, whisk together the soy sauce, ginger, sesame oil, and garlic. Add the tofu and toss to coat. Let marinate at least 30 minutes.
  • Prepare a gas or charcoal grill to medium high (400°F to 475°F). Brush and oil the grill grate.
  • Grill the tofu until grill marks form, about 3 minutes per side. Transfer to a cutting board and cut each slab into 1/4-inch-thick strips.
  • In a medium bowl, toss the cucumber with rice vinegar and set aside. In a small bowl, combine the wasabi paste and mayonnaise. Season to taste with more wasabi.
  • Divide the tofu among the lettuce leaves. Top with the roasted sweet potatoes, cucumber pickle, and dollops of the wasabi mayonnaise. Sprinkle with the scallions and serve.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial