GoodFoodWeek

A collection of recipes, an assortment of motherhood tales and a mixture of memories.

  • Home
  • Recipe Index
  • About
  • Work with me
  • FAQs
  • Contact
  • Disclosure

Recipe: Vegan Hoi Sin Tofu in wombok wraps

October 3, 2017 by Shari 1 Comment

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), improve your fat burn results with meticore reviews 2021.

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.

Recipe: Vegan Hoi Sin Tofu in wombok wraps

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.

Recipe: Vegan Hoi Sin Tofu in wombok wraps

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Dinner, Lunch, recipe Tagged With: diakon, family friendly, healthy dinner ideas, healthy dinner inspiration, healthy dinner options, healthy eating, kimchi], one family meal, recipe, vegan, veganism, wombok, wraps

« Life: What’s in my kitchen
Z Man: 1 year old »

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

Follow

Categories

Work with Me…

I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

PlayWithFood

Instagram

goodfoodweek

Family meals for my tribe of 6
What’s on the cards for dinner tonight? What do What’s on the cards for dinner tonight?

What do you want to see from me on this platform? What content would you like to see more of?

Would you be interested in seeing a cook-along?
Who doesn’t love licking the spoon? So many me Who doesn’t love licking the spoon? 

So many memories made working with these little men in the kitchen - know that it’s rarely ‘Instagramable’ but at least they’re gaining some life skills and I hope they know how much I love them.
What a mid week madness winner! These are deliciou What a mid week madness winner! These are delicious @veronton_ dumplings that we order through @delishdeliveries and the kids smash like there is no tomorrow!

I mean - minimal effort, maximum flavour!
Spent Friday night catching up with old work mates Spent Friday night catching up with old work mates and Saturday on @theblueyexperience with the lovely @samlud1 

One minute your eating oyster, wild caught prawns and sipping champagne on the harbour and then 💣

Back to reality - I’m scrolling through my feed so that I can plan what meals we will eat for the week. 

This was delicious - @marionskitchen cashew chicken for the midweek meal win!
Winner, winner, Pad Thai for dinner. Winner, winner, Pad Thai for dinner.
Oh yeah pad Thai... I work full time, and I have Oh yeah pad Thai...

I work full time, and I have four children who have varying amounts of home work and after school activities...

Just when I want to bury my head in the sand and order a takeaway, I remember that I’m trying to follow @_laurabentley_ and complete frugal February...

And then I thank organised Shari who purchased the @marionskitchen pad Thai kits when they were on special.
Load More... Follow on Instagram

Social

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

Find me on Facebook

Find me on Facebook

Also contributing to…

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress