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Thai Sweet Potato and Cauliflower Lettuce Wraps

Easy and wholesome Vegan Thai sweet-potato and Cauliflower Lettuce Wraps! Having a creamy peanut sauce these are perfect for weeknight meal!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Vegan
Servings: 3
Calories: 616kcal
Author: Tyas


  • 2 medium large sweet-potatoes
  • 2 mini gem-lettuce or 1 large gem-lettuce
  • 1 cauliflower
  • 1 tbsp soy-sauce or tamari
  • 250 grams firm-tofu
  • ½ tsp onion-granules
  • 1 tbsp thai-red curry-paste
  • ½ tsp garlic-granules
  • 2 tbsp oil

For Peanut Sauce

  • 1 tsp red-thai curry-paste
  • 1 heaped tbsp peanut-butter
  • ½ lime
  • 1 tsp maple-syrup
  • 3 tbsp coconut-milk

To Top

  • 2 spring-onions, thinly slices
  • sesame-seeds
  • fresh-coriander


  • Pre heat oven to 350°F. Then peel the sweet-potatoes & cut into 2-cm cubes. Cut the cauliflower into similar sized pieces then put in a large-roasting tin.
  • In a small-bowl blend together the garlic, oil, thai red curry paste, onion along with some pepper and salt.
  • Pour on the veggies and toss so they're all coated. Pop in the oven for 30-40minutes.
  • Make the peanut-sauce by whisking all the ingredients together in a bowl. Thin with a little-water if necessary. Put aside for later.
  • Heat a skillet on medium-high heat with 1 tablespoon soy-sauce plus some oil. Using your hands crumble the tofu into the pan.
  • Fry for 5-10minutes, stirring occasionally & cook till the tofu is turning crispy and brown.
  • Check the roasted veggies. The sweet-potato ought to be tender and also the cauliflower crispy and brown.
  • Add into a serving-bowl with the tofu and blend together.
  • Serve with the lettuce leaves, peanut-sauce and toppings ready to assemble your lettuce-wraps!