SINGAPORE - On Madam Violet Lee’s Thursday menu at her vegetarian stall are pumpkin with plant-based protein OmniMeat; tofu coated with Marmite, maple syrup and soya sauce; and omelette with enoki mushrooms.
Customers can also order assam “fish”, made from soya beans wrapped in seaweed and topped with a slightly spicy, tangy sambal; tteokbokki (Korean rice cakes); or sweet potato in ginger soup for a sweet ending.
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