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Lunch recipe · from the recipe book

Curry Cauliflower Tofu Lettuce Wraps

Crisp curry-roasted cauliflower and golden tofu tucked into cool romaine with crunchy cucumber, peanuts and a tangy yogurt lime sauce.

Curry Cauliflower Tofu Lettuce Wraps

Ingredients

  • 4⅔ cups florets500 gCauliflowercut into small florets
  • 14 oz400 gFirm tofupressed and cut into 1/2-inch cubes
  • 1 medium119 gRed bell peppersliced into thin strips
  • 2 tbsp27 gCanola oil
  • 1½ tbsp8 gCurry powder
  • 1 tsp3 gGarlic powder
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 lime, juiced44 gLime juicedivided
  • 1½ tsp10 gHoney
  • 5 cups chopped240 gRomaine lettuceseparated into large leaves
  • ½ medium (8 in.)150 gCucumbercut into matchsticks
  • 2 medium122 gCarrotsgrated
  • ⅓ cup50 gDry-roasted peanuts, unsaltedchopped
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a large bowl, toss the cauliflower, tofu and bell pepper with the canola oil, curry powder, garlic powder, black pepper and three-quarters of the salt.
  3. Spread the cauliflower mixture on the sheet pan in one layer and roast 25 to 30 minutes, turning once halfway, until the cauliflower is browned and the tofu is golden.
  4. While it roasts, make the yogurt lime sauce: stir the Greek yogurt, half of the lime juice, the honey and the remaining quarter of the salt in a small bowl.
  5. Toss the cucumber and carrot with the remaining half of the lime juice.
  6. Fill the romaine leaves with the roasted cauliflower and tofu, top with the cucumber and carrot, spoon on the yogurt lime sauce, and sprinkle with the peanuts and cilantro.

Contains: Milk, Peanuts, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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