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Lettuce Wraps with Smoked Tofu & Pineapple Salsa

Prep time: 20 minutes

Cooking time: 10 minutes

Serves: 4

Cooling, nourishing and nutritious meals for hot summer days!

It's been a scorcher in country pumpkin land and all the cooling summer foods are so needed during these hot days. I've teamed up with Fruzo Food to create some delicious recipes with their flash frozen fruit range which has absolutely nothing added, no sugars or preservatives just pure fruit goodness. Fruzo is a family-owned business that supply a range of premium quality frozen fruits that are exclusively available at Checkers across South Africa. They have 10 different products including pineapples, strawberries, raspberries, blueberries and mangoes. They're such handy products to have stocked in your freezer during these hot summer months.

I'm usually not a fruit in savoury food kinda girl but this delicious pineapple salsa definitely changed my mind. It's so good you can eat spoonfuls of it on it's own plus it's packed with plant points for a healthy guy and microbiome diversity - hello 14 plants in 1 delicious, nutritious and easy meal!

Let’s cook ☺


Ingredients for wraps

  • 1 large head of freshly picked lettuce or 1 pack of lettuce (I love butter lettuce or cos lettuce for this)

  • 2 medium carrots, peeled into ribbons

  • 2 cups mung bean sprouts

  • 1/4 red cabbage, finely shredded

  • 400g smoked organic tofu, sliced into strips (I used Earth from Checkers). Marinade the tofu in 3 tbsp sesame oil, 3 tbsp apple cider vinegar and 3 tbsp coconut aminos - you can also sub with Tamari and maple syrup if you don't have coconut aminos.

Ingredients for the pineapple salsa

  • 2 tomatoes, finely chopped

  • 2 avocados, peeled & diced

  • 2 cups Fruzo frozen pineapple

  • 2 cups coriander, finely chopped

  • 1 red onion, finely chopped

  • 1/2 jalapeno, finely chopped

  • The juice from 2 limes

  • Pink Himalayan salt & black pepper to taste

Serving suggestion:

Serve with my almond and ginger dipping sauce (recipe on my website under the Rainbow Noodle bowl.


  1. Prepare all your ingredients.

  2. In a bowl or glass dish with a lid make the marinade for the tofu. Place tofu strips into the marinade and coat evenly. The longer you leave it to marinade the more it will soak up the flavours. Pan fry the tofu for a few minutes on each side until browned and crispy.

  3. To make the salsa, combine all the ingredients together and mix well.

  4. Load your lettuce up with the veggies, sprouts and tofu, top with salsa and drizzle over my creamy almond and ginger dipping sauce. Enjoy!


Recipe and Styling by Mira Weiner

Photography by Mark Chipps


With love,




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