Welcome to the Herb Diaries! 

I am a London based vinyasa and yin yoga teacher, obsessed with food and all things healthy. This is where I share my favourite recipes from my healthy plant-based kitchen. 

Serena x

Satay Tofu Lettuce Cups with Edamame and Fresh Herbs

Satay Tofu Lettuce Cups with Edamame and Fresh Herbs

Satay Tofu Wraps | The Herb Diaries

Back at the beginning of the summer I spent a long weekend in Amsterdam with a few friends. We visited a Kiwi pal who I got to know when I was living in Paris (who then lived in Amsterdam but has now moved to London!). My favourite thing we did that weekend was renting a boat and spending the evening cruising the canals with a massive picnic and a few bottles of wine. The two girls who lived with my Kiwi friend sweetly put together an awesome healthy veggie feast for us, the star of which was the inspiration for this recipe. They had pan fried slices of tofu in soy and peanut butter, then wrapped them in large lettuce leaves with some grated carrot, and they were delicious and very moreish.

Satay Tofu Wraps | The Herb Diaries

When I got back from Holland I decided to make my own version and pimp them out with some herbs to freshen them, edamame just because I love them, and satay sauce because everything taste better with peanut butter! This is the final result and I think they are pretty yum… Serve them alongside brown rice nori rolls and asian pea hummus with cruditΓ©s for an asian inspired picnic!

Satay Tofu Wraps | The Herb Diaries

Makes 6-8

Ingredients:
200g of firm tofu (dried and pressed)
1 tablespoon of tamari
Β½ teaspoon of chilli powder
1 tablespoon of sesame oil
Handful of fresh mint
Handful of fresh coriander
2 gem lettuces
Handful of edamame beans
1 carrot, grated
2 tablespoons of sesame seeds

For the Satay Sauce:
2 tablespoons of peanut butter
1 tablespoon of tamari
1 lime, juiced
Pinch of chilli flakes

Satay Tofu Wraps | The Herb Diaries
Satay Tofu Wraps | The Herb Diaries

Method:
Slice your tofu lengthways and place in a bowl, then stir in the chilli powder, sesame oil and tamari and leave to marinate for at least an hour.

Cook the edamame beans in boiling water for a few minutes then leave to cool. 

Roughly chop the mint and coriander.

Remove the largest outer leaves from the gem lettuces and keep to one side, these are the ones you will use, but you can use up the rest of the lettuce another day (I would use it to make Chickpea Caesar Salad!).

Heat a frying pan until its very hot and using a little bit of oil fry the tofu for a few minutes on each side, until turning golden brown. While that cooks, stir together all the ingredients for the satay sauce! It is up to you whether you fry the beansprouts for a few minutes or leave them raw, whatever you prefer.

Now you can assemble your lettuce cups by taking a bit of lettuce and layering up the grated carrot, tofu and edamame beans. Drizzle over the satay sauce and sprinkle with sesame seeds and herbs before serving!

Satay Tofu Wraps | The Herb Diaries
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