When it’s so hot that you don’t even want to think about cooking, but you still need to eat every now and then, it’s time for lettuce rolls with raw vegetables and smoked tofu. Smoked tofu has the wonderful advantage that it doesn’t need to be cooked or marinated. To make everything more cohesive and flavorful, we added a bean sauce with miso. The kitchen stayed nice and cool, and tummies got filled with plenty of nutritious goodness.
Serves 4
- 1–2 packs of smoked tofu (depending on hunger)
- 2 carrots
- 1 cucumber
- 1 zucchini
- ¼ head red cabbage
- firm lettuce leaves
Bean Sauce
- ½ cup white beans
- a handful of toasted walnuts
- 1 clove garlic
- 1 tsp miso
- 1 tsp tamari
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- salt, to taste
Wash the vegetables. Cut the carrot, zucchini, cucumber, and smoked tofu into strips. Shred or finely slice the cabbage. Arrange everything nicely on plates.
Blend all the ingredients for the bean sauce in a food processor or high-powered blender (add a little water if needed). Transfer to a small bowl.
The best way to serve the rolls is “self-serve” style—place all the ingredients on the table so that each person can prepare their own roll according to their taste and the size of their lettuce leaf.
Recipe by: Zulejka Javeršek, author of the blog Uglašena kuhinja.
