This super refreshing, colorful, and hand-friendly wrap is like a nourishing salad you can pick up with your hands and eat on the go! They are packed with lots of different veggies, tofu mayo, tofu skin, avocado, and ofc, sooo many flavors! You can easily adapt this recipe and use whatever vegetables you have on hand. This recipe is a super easy, no-fuss, and basically no-cook meal that's healthy and delicious. The only "cooking" part is to blanch the collar greens to soften them so that they become more flexible and will seal the wrap better. Everything else can be kept raw, or if you prefer, you can always roast some of the vegetables or pan fry some tofu. Lots of vegetable wraps, though very healthy, can seem dry and underwhelming sometimes. But not this one! I layered up lots of luscious, rich, and creamy silken tofu mayo inside that adds that satisfying flavor and texture but without any "bad stuff"! Instead, it also acts as a great protein source. I also d
Spring is in the air and blooms are everywhere~ It's time to bring some flower power to our table! I romanticized the Korean gimbap and made them into flower shapes, filled with colorful vegetables, umami shiitake mushrooms, and tofu. Gimbap, sometimes also spelled as Kimbap, is a Korean rice roll wrapped with roasted seaweed sheets and filled with a variety of meat, egg, and vegetables. The origin of Gimbap remains debated, some say it was created during the Japanese occupation of Korea when Korean people adapted Japanese sushi. On the other hand, it could also have been a natural invention from eating rice and living ocean-adjacent. While seeming similar at first glance, gimbap and sushi are in fact quite different. Sushi rolls are made of rice that's seasoned with sushi vinegar and usually filled with seafood and sometimes vegetables. Whereas gimbap rolls are made of rice that's seasoned with toasted sesame oil and salt, and traditionally filled with sauteed beef, slice