With a mouthful of a name this bulgogi recipe is far from the traditional beef based Korean dish. Nevertheless this vegetarian filling leaves vegetarians and carnivores alike satiated and content. Packed with protein, tofu and quinoa are marinated in a korean style bulgogi sauce and then pan-fried until golden brown. It’s easy to feast, guilt free, on delicious lettuce wraps, with crunchy carrots and cabbage topped with quick pickled cucumbers.