Here’s a light, vibrant dish that delivers on flavor without feeling heavy. Crisp butterhead lettuce wraps filled with roasted squash, savory tofu crumble, crunchy nuts, fried shallots, and drizzled with a bright serrano-scallion lime dressing make every bite a fresh mix of textures and tastes.

Lettuce Cups with Scallion Lime Dressing

Why You’ll Love This Recipe

I fell in love with this recipe because:

It’s fresh, healthy, and flavor-packed.
There’s a satisfying balance of spicy, tangy, and savory flavors.
It makes for easy make-ahead prep — I can cook the components in advance and assemble just before serving.
It’s great for sharing, whether as an appetizer or light main with friends and family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Scallion Lime Dressing (Makes ~1 cup)
• ½ cup fresh lime juice (≈ 110 g, from 3–4 limes)
• 1 tbsp white miso paste
• 2 oz serrano peppers, seeded and halved (about 3 peppers)
• ¼ to ½ tsp salt (to taste)
• ¼ cup extra virgin olive oil
• 2 scallions (white + green parts)
• 1 clove garlic, peeled

Roasted Squash
• 1 lb squash, peeled and sliced into ½-inch thick pieces
• Pinch of salt
• 1 tbsp olive oil
• 1 tbsp maple syrup

Tofu Crumble
• 1 lb extra firm tofu, pressed
• Neutral oil for cooking
• 1 small shallot, minced or thinly sliced
• 1.5 tbsp Shaoxing wine
• 1 tbsp vegetarian oyster sauce (or more to taste)
• 2 tsp dark soy sauce (optional, for color)
• 1 tsp brown sugar

For Serving
• Butterhead lettuce leaves
• ½ cup toasted walnuts or cashews, chopped
• Fried shallots
• Serrano scallion lime dressing

Directions

Make the Dressing
- Remove seeds and pits from the serrano peppers.
- In a blender, combine lime juice, miso, serrano peppers, scallions, garlic, and salt. Blend until smooth.
- Slowly stream in the olive oil while blending to emulsify. Adjust salt or lime juice as needed. Set aside.
Roast the Squash
- Preheat oven to 400 °F (≈200 °C).
- Toss squash pieces with olive oil, salt, and maple syrup.
- Spread in a single layer on a lined baking tray. Roast for 20–25 minutes, flipping halfway through, until tender and golden at the edges.
- (Alternatively, air fry at 375 °F / 180 °C for about 15–18 minutes until lightly charred.)
Make the Tofu Crumble
- Press the tofu to remove moisture, then crumble or grate it into small pieces.
- Air-fry at 350 °F for 12–15 minutes until lightly golden (do not overcook).
- In a skillet over medium heat, heat a splash of oil and sauté shallots until softened. Add the cooked tofu and stir in Shaoxing wine, vegetarian oyster sauce, dark soy sauce (if using), and brown sugar. Cook 3–4 more minutes until caramelized and flavorful.
Assemble the Lettuce Cups
- Lay out butterhead lettuce leaves on a serving platter.
- In each leaf, layer: a slice of roasted squash, a spoonful of tofu crumble, a drizzle of the scallion lime dressing, and a sprinkle of chopped nuts and fried shallots.
- Serve immediately to enjoy the freshness and contrasts of textures.

Servings and timing

Yields: 15 lettuce cups The Foodie Takes Flight
Prep time: 15 minutes The Foodie Takes Flight
Cook time: 30 minutes The Foodie Takes Flight
Total time: 45 minutes The Foodie Takes Flight

storage/reheating

I like to prepare the squash, tofu crumble, and dressing ahead of time and store them separately in airtight containers in the refrigerator.
The squash and tofu can be gently reheated (in oven or skillet) just before assembling.
The dressing stays well chilled.
Assemble the lettuce cups only just before serving to keep the lettuce crisp.

Lettuce Cups with Scallion Lime Dressing

FAQs

What lettuce is best for these cups?

I prefer butterhead (Boston or Bibb) lettuce because its leaves are soft, slightly pliable, and hold fillings well without tearing.

Can I substitute the squash?

Yes — I sometimes use sweet potato, pumpkin, or butternut squash instead. Just adjust roasting time so it’s tender.

Is this recipe vegan?

Yes — the recipe is fully plant-based, using miso and vegetarian oyster sauce in place of animal products.

Can I make this nut-free?

Absolutely. Just omit the toasted walnuts or cashews, or replace them with seeds (like pumpkin or sunflower) if desired.

How spicy is the dressing?

It has a noticeable kick thanks to serrano peppers, but not overwhelming. I can adjust heat by reducing the pepper amount or removing the seeds.

Conclusion

I find this recipe to be a delightful marriage of fresh greens, savory tofu, sweet roasted squash, and a bold lime-herb dressing. It’s flexible, shareable, and perfect when I want something light but satisfying. Let me know if you’d like a variation (e.g. with chicken, different vegetables, or milder spice), and I’d be happy to help adjust it!