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Asian-Style Tacos

Healthy, Delicious Living

Sweden’s Vegan Sensation and Our Foodie I n spiration Che f, Author + R e staurateur Erika Frost I n stagram: @loveliveraw |


Must Trys

Raw food. It’s not as hard as some people might think. I try to do raw takes on classic foods to make it more accessible. For example: zucchini spaghetti with a creamy sauce based on cashews and nutritional yeast, topped with eggplant “bacon”—pasta carbonara.

Underused Ingredients

Lemon zest. It really lifts the flavors. Try it in pasta, in risotto and dressings. You name it. Not to mention grilled lemon. Lemons are underestimated for sure.

Ingredients for Detoxing or Cleansing

Turmeric and ginger are always good.

Latest Food Discovery

Oyster leaves—a type of herb/salad that tastes like oysters. Weird, but very tasty.

Go-to Meal

I’m the most boring when it comes to my own cooking. My favorite go-to meal is oven baked potatoes, steamed broccoli, hummus and Sriracha.



1 packet of tofu (400 g)

1 onion

1 chili

4 cloves garlic

2 inches ginger

2 tbsp tamari/soy sauce

Black pepper

½ head of red cabbage

3 tbsp vinegar (such as apple cider vinegar)

2 tbsp agave or other sweetener


½ cup egg-free mayonnaise

2 tbsp white miso

2 tbsp chili sauce (preferably Sriracha)


Spring onion


Romaine lettuce

½ cup crushed, salted peanuts


Press out as much liquid as possible from the tofu. Chop onion, garlic and chili. Peel and grate the ginger. Heat up a pan and fry together in a bit of oil until golden. Crumble the tofu into the pan and add tamari and black pepper. Shred the cabbage and marinate in vinegar, sweetener and salt. Stir every now and then. Whip together mayonnaise, miso and chili sauce in a bowl. Serve the tofu “mince” in romaine lettuce together with pickled cabbage and the miso/chili sauce. Top with radishes, cilantro, spring onion and peanuts.

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