Hi Guys,

It’s time for some mid-week dinner inspiration and today I’d like to share with you my obsession this summer; lettuce wraps. It’s such a great dish to throw together and perfect for dinner parties as it has that interactive element of putting together your own wraps which means everyone has to pass the components around. It’s also awesome because both the fillings in this recipe can be useful separately as leftovers, or together of course. Maybe with some noodles in your lunch box.

My obsession with lettuce wraps started with watching Mommy Tang’s mukbangs on youtube where she stuffed steamed collard leaves with rice and kimchi and since then I’ve been putting everything in lettuce for quick and easy lunches. Whilst this recipe requires some prep you could when cooking it all up prepare more than you need and have fresh lunches to grab and go for the rest of the week. Adding rice could also be a good idea, like Mommy Tang does, to make the meal a little more substantial and more affordable too as you’ll be using less of the more pricey vegetables and mushrooms.

To me this is the perfect invention and I’m infinitely grateful to the person who started this way of eating. To be honest I’ll probably be eating this as long as there’s no snow on the ground, haha! I just can’t get enough of the crunch of the fresh raw vegetables in the slaw and the flavourful mixture of marinated tofu and mushrooms all wrapped up in a little bundle. So I really hope you’ll give this dish a try – I’m sure you won’t regret it. Enjoy! x


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SERVES: 4-5 people  /  TIME: 45 min + marinading time


2 1/2 cup red cabbage, shredded
2 1/2 cup curly kale, finely shreeded
1 cup carrot, grated
1 lime, zest and juice
2 tbsp soy sauce/tamri
1 tbsp apple cider vinegar
A handful of fresh coriander

Mushroom + Tofu:

1/4 cup soya sauce
1/2 tbsp sriracha hot sauce, or other hot sauce of your liking
1 inch knob of ginger, minced
4-5 garlic cloves, minced
1 tbsp nutritional yeast
1 tsp smoked paprika powder
1/4 tsp ground black pepper
250 g block of firm tofu, diced into 2/3 cm cubes
1 brown onion, chopped
2 1/2 cup chestnut mushrooms, diced
1/2 cup shiitake mushrooms, diced
1 cup water chestnuts, finely diced (optional)


An abundance of salad leaves, any kind you like


To serve: avocado slices, fresh coriander and sesame seeds

Combine soy sauce, sriracha, ginger, garlic, nutritional yeast, paprika powder and black pepper in a mixing bowl to create a marinade for the tofu.

Ones combined immerse tofu cubes in the marinade and let sit for at least one hour.

Start making the slaw by massaging the shredded kale in a large mixig bowl along with all the wet ingredients as well as lime zest.

Add cabbage and carrots and mix thoroughly before folding in the fresh coriander and set aside.

Sweat the onions under lid in a little water over low-medium heat until translucent and then add all the mushrooms.

Sweat the mushrooms under lid until juicy and tender before adding the marinated tofu along with the remaining marinade as well as the water chestnut if using this ingredient.

Cook without lid until there is very little liquid left in the pan.

Serve along with an abundance of lettuce leaves of your choice, slices of avocado, some fresh coriander and sesame seeds in a self helping situation.