Recipe: Vegan Hoi Sin Tofu in wombok wraps

So we survived eating a vegan diet for a month – and you know what…we actually enjoyed it! I found out that my boys actually love tofu and there are a lot of cuisines that lend themselves to being vegan without too many variations. We love eating Asian and Middle Eastern foods and these were very easily adapted. We didn’t however find any vegan cheese options that tasted any good! Oh and we really missed fish – even with our great chickpea ‘tuna’ salad recipe (coming to the blog soon).

I loved drawing inspiration from Instagram for our meals. Inspired by @thewanderlustkitchen – I made some vegan hoi sin tofu in wombok wraps for dinner and they were the BOMB! You can find Annetta’s original recipe for Vegan Banh Mi Collard Wraps on her blog. I simplified her recipe a little; marinating our tofu in a pre-made hoi sin sauce, steaming wombok leaves, and adding a little crunch with fresh carrot, cucumber and spring onion.

Yes, that’s kimchi daikon in that jar and it’s pretty much amazing! It really takes this meal of vegan hoi sin tofu in wombok wraps to another level. This meal makes me fist pump 👊 all the vegans out there giving me so much inspiration on our food journey.

VEGAN HOI SIN TOFU IN WOMBOK WRAPS

1/2 head of wombok
4 blocks of firm tofu
1 tablespoon peanut oil
2 tablespoons of hoi sin sauce
2 carrots
2 cucumbers
2 spring onions
2 tablespoons of sesame seeds
1 jar of kimchi diakon (recipe to come)

Place the blocks of tofu into a bowl with the hoi sin sauce and allow to marinate.

Break the individual leaves off the head of the wombok and wash. Heat a large pan over medium heat. Add one tablespoon of water along with the prepared leaves. Cover and steam for 1 to 2 minutes; until bright green and pliable. Do not over steam or they will become fragile and tear. Set the steamed wombok leaves aside to cool.

Wipe the water out of the pan. Add one tablespoon of peanut oil and heat over medium-high. Once the oil is shimmering, add the tofu and fry, turning occasionally, until browned (about 4 to 5 minutes). Remove from the pan and slice into strips. Top with sesame seeds.

Meanwhile, cut the carrots, cucumber and spring onions into thin strips.

Build the wraps: lay one wombok leaf face-down on a cutting board. Fill with roughly two strips of the tofu, carrot, cucumber, spring onions and kimchi diakon. Roll up the wombok, tucking in the sides as you go, to form a burrito-like wrap. Repeat with remaining ingredients.

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