This vegetarian wrap recipe is big on taste with it’s beautiful blend of spices that perfectly complement the tofu and vegetables. It’s really simple to make and so satisfying that it will keep your hunger wrapped up. The recipe can be found here - http://www.mynutricounter.com/bulgogi-spiced-tofu-wraps-with-kimchi-slaw/ —Nikki Brown
For the Wraps & Marinade
iceberg lettuce for wrapping
chopped onion & leeks
soy sauce (gluten free if required)
For the Slaw & Vinaigrette
white radish, julienne
light soy sauce (gluten free if required)
gochujang (or chilli paste)
In This Recipe
Combine all ingredients for the tofu marinade in a bowl. Whisk until fully combined.
Cut tofu into 1 inch thick slices and allow to marinate for no less than 2 hours.
While marinating prepare the slaw. Whisk all ingredients for the dressing. Toss in all chopped vegetables. Cover and refrigerate.
Cook the tofu over a grill pre-heated to 240C/465F and cut into approximately 1”x3” strips.