Vegan Larb

Transform your meat-free menu with this vibrant Vegan Larb, a plant-based twist on the classic Lao-inspired dish that’s bursting with fresh, zesty flavors. This quick and easy recipe swaps traditional protein for crumbled extra-firm tofu, sautéed to golden perfection with aromatic lemongrass, garlic, and shallots. A tangy soy-lime dressing infused with a hint of maple sweetness and chili heat elevates the flavors, while toasted rice powder and cooked brown rice add texture and nutty depth. Generously topped with chopped fresh mint, cilantro, basil, and scallions, this dish is served in crisp butter lettuce leaves for a refreshing, gluten-free, and low-carb serving style. Ready in just 30 minutes, this vegan larb is perfect as an appetizer, light lunch, or stunning party platter. Whether you’re a tofu enthusiast or simply curious about plant-based Asian-inspired dishes, this recipe is a must-try!

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams extra firm tofu
• 2 medium shallots
• 3 small garlic cloves
• 1 stem lemongrass stalk
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon maple syrup
• 1 teaspoon ground chili flakes
• 1 cup cooked brown rice
• 20 grams fresh mint
• 20 grams fresh cilantro
• 20 grams fresh basil
• 2 stalks scallions
• 2 tablespoons toasted rice powder
• 1 head butter lettuce leaves

Directions

Step 1

Start by draining the tofu and pressing it to remove excess moisture. After pressing, crumble the tofu into a bowl until it resembles coarse breadcrumbs.

Step 2

Peel and finely slice the shallots and garlic cloves. Remove the tough outer layers of the lemongrass and finely chop the tender stalk.

Step 3

In a large pan over medium heat, add the vegetable oil. Once hot, add the shallots, garlic, and lemongrass. Sauté for about 3 minutes, until fragrant and the shallots are translucent.

Step 4

Add the crumbled tofu to the pan and stir well, cooking for another 5 minutes while stirring occasionally to ensure even cooking and that the tofu absorbs the flavors.

Step 5

In a small bowl, mix the soy sauce, lime juice, maple syrup, and ground chili flakes. Pour this sauce over the tofu mixture in the pan, stirring to coat evenly.

Step 6

Add the cooked brown rice and toasted rice powder to the tofu mixture, stirring well to combine. Cook for an additional 2 minutes.

Step 7

Remove the pan from heat and allow the mixture to cool slightly. Meanwhile, roughly chop the mint, cilantro, and basil leaves. Slice the scallions thinly.

Step 8

Fold the chopped herbs and scallions into the cooked tofu mixture gently, adjusting seasoning with more soy sauce or lime juice, if necessary.

Step 9

To serve, arrange butter lettuce leaves on a platter. Spoon the larb mixture into each leaf, garnishing with additional herbs if desired. Serve immediately.

Nutrition Facts

Serving size	1194.5 grams (1194.5g)

Amount per serving	% Daily Value*
Calories	1377

Total Fat 64.80g	83%
Saturated Fat 9.70g	49%
Polyunsaturated Fat 17.60g
Cholesterol 0mg	0%
Sodium 1657mg	72%
Total Carbohydrate 136.50g	50%
Dietary Fiber 22.80g	81%
Total Sugars 26.30g
Protein 81.50g	163%

Vitamin D 0IU	0%
Calcium 3062mg	236%
Iron 26mg	143%
Potassium 2591mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 22.4%

Carbs: 37.5%