Tofu and Veggie Summer Rolls
Serves: 6 summer rolls
Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Ingredients
- 6 sheets of rice paper
- Warm water, to soak the rice paper
Baked Tofu
- 1 block extra firm tofu
- 1/4 cup coconut aminos
- 1 tsp honey or maple syrup
- Olive oil, to drizzle
Fillings
- Chopped lettuce, about 1 1/2 cups
- 3 large carrots, peeled and grated
- 1 cup shredded purple cabbage
- 1 avocado, sliced
- 1/4 cup mint leaves
- 2 cucumbers, sliced into strips
- 1/4 cup chopped peanuts
Coconut Peanut Sauce
- 1/3 cup creamy peanut butter
- 1/4 cup canned coconut milk
- 3 tbsp coconut aminos or low-sodium soy sauce
- 2 tsp sriracha
- 2 tbsp water
- 1 tbsp pure maple syrup
- 1 tsp grated ginger
- 1 clove of garlic, grated
- Pinch of salt
Directions
- Preheat the oven to 400 F. Slice the tofu into strips and marinate it in the coconut aminos and maple syrup for 10 minutes. Layer it on a sheet pan and drizzle with olive oil, then bake for about 35 minutes.
- Once you have all of your veggies prepped, dip your rice paper in the bowl of warm water for about 30-40 seconds, rotating it to cover all sides. Your rice paper should still hold its form and not be too sticky.
- Place it onto a cutting board or flat surface, and pat it dry with a towel.
- Start layering your fillings in the center of the rice paper. I like to start with the lettuce, and add all the fillings on top of that. Be careful not to overfill!
- Once all fillings are in, fold the bottom of the rice paper over the fillings, then fold in each side over the center and roll.
- Slice in half and repeat with remaining rice paper and fillings.
- For the sauce, blend all ingredients together in a blender until smooth. You can also whisk by hand, but I find the texture to be smoother with a blender!
- The rice paper is best when served fresh. If prepping it for later in the day, let it sit at room temp until serving.