Thai Basil Tempeh Lettuce Wraps

Using your Vitamix as a multipurpose machine base allows you to create recipes with the help of both a food processor and a blender, and in this case, puts delicious tempeh lettuce wraps on the table with ease.

bowl of thai basil lettuce wraps


  • 14 ounces (400 g) tempeh, or extra firm tofu, drained
  • 1 (135 g) medium yellow onion, peeled, quartered
  • 2 cloves garlic, peeled
  • 2 serrano peppers, or thai bird chiles, stemmed
  • 1 piece (10 g) fresh ginger root, 1" slice
  • 2 Tablespoons extra virgin olive oil
  • ½ cup roasted peanuts, chopped
  • ½ cup (120 ml) Thai Basil Stir Fry Sauce
  • 12 leaves Bibb lettuce
  • ½ (175 g) English cucumber, sliced thin
  • 1 (130 g) red bell pepper, seeded, sliced thin
  • 8 fresh mint leaves


  1. Cut the tempeh (or tofu) into 9-12 equally-sized cubes and set aside.
  2. Place the onion, garlic, serranos and ginger into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Pulse 5-6 times or until everything is chopped finely and evenly. Remove ingredients from Work Bowl and set aside, rinsing it and wiping it clean before returning to the machine base.
  3. Place the tempeh (or tofu) into the Work Bowl fitted with the Multi-Use Blade and secure the lid. Pulse 6-8 times until evenly chopped down to the size of peas. Keep the tempeh and chopped vegetables separated.
  4. Place a wok over high heat. Add the olive oil to the wok and heat, then add chopped onion mixture and stir fry for 3-5 minutes or until aromatic and tender. Add chopped tempeh and peanuts, cooking for an additional 1-2 minutes. Add the basil sauce and cook for a final minute to incorporate flavors.
  5. Assemble each Bibb lettuce cup with 3-4 thin slices of cucumber, a small scoop of tempeh mixture, 1-2 slices of bell pepper, and 1-2 mint leaves.

Chef's Notes

If using tofu, drain the tofu from the package and wrap in paper towels, setting on a plate for 20-30 minutes and pressing gently every 5-10 minutes to remove excess moisture.