Fuss-Free Vegan Tofu Benedict

Oh Mommy Umami Lettuce Wraps

Acknowledgements: Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Cuisine Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


For the Sauce

  • 1/4 cup soy sauce gluten-free (if preferred)
  • 2 Tbsp rice vinegar
  • 2 Tbsp agave or maple syrup
  • 2 tsp sesame oil
  • 1/2 tsp your favourite hot sauce (optional)

For the Lentils

  • 1 Tbsp light oil, like peanut or canola oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, peeled and minced
  • 1 cup red lentils
  • 2 cups vegetable broth
  • 1/2 cup walnuts, chopped

To Serve

  • 1 head of butter lettuce or iceberg lettuce, leave separated but kept whole
  • 1 medium carrot, cut into matchsticks or grated
  • 2 green onions, chopped
  • 2 Tbsp toasted sesame seeds


  1. For the sauce, in a small bowl, mix the ingredients together and set aside.

    For the lentils, heat the oil in a frying pan over medium-high heat. When hot, add the onion, garlic, and ginger and sauté for about 5 minutes, until the onion softens and begins to brown.

    Stir in the lentils and then the vegetable broth. Turn the heat to medium-low, cover, and simmer for about 10 minutes, until all the broth is absorbed and the lentils are cooked. Stir in the walnuts and about half of the sauce mixture, or to taste.

    To serve, take a leaf of lettuce, fill it with the lentil-walnut mixture, top with carrot, green onions, and sesame seeds, and spoon as much sauce as desired over it all. Fold it like a taco and munch away!