Keto Tofu Lettuce Larb

About this recipe

Larb is traditionally ground meat in a funky lime-chili dressing, and the keto vegan version swaps the protein for crumbled tofu, which—when pressed properly and cooked until the edges brown—takes on that same chewy, almost meaty texture. The dressing stays true: assertively sour from lime, hot from chilies, and balanced by a tiny amount of monk fruit. What makes this sing is the fresh herbs folded in at the end; they're not a garnish, they're 30% of the dish. The common mistake is using soft tofu (it'll turn to mush) or not cooking out the excess moisture (you'll end up with a wet filling that doesn't cling to the lettuce). Firm tofu, properly pressed and crumbled, is essential. The mushrooms stand in for the umami depth usually provided by meat, and in this case they're genuinely necessary. Make the filling up to 2 hours ahead and reheat gently; assemble the wraps just before serving so the lettuce stays crisp. This is a dish that asks diners to participate—picking up lettuce leaves, squeezing lime, customizing heat with extra chilies. It's the kind of meal that breaks the ice. Butter lettuce leaves are more forgiving than romaine, staying flexible and soft even as they cradle a warm filling. Serve with extra lime wedges, extra chilies, and a small bowl of leftover herbs on the side.