Easy Tofu Spring Rolls

Recipe:

For the tofu:

• 1 block extra firm tofu

• 2 tsp sesame oil (can sub any oil)

• 2 tbs soy sauce

For the sauce:

• 1 tbs peanut butter

• 1 tbs agave or maple syrup

• 2 tbs soy sauce

• 1 tsp chili garlic sauce

• 1 tsp minced giner

• 1-2 tbs water to thin

For the rolls:

• rice paper wraps

• 1 large carrot thinly sliced (julienned)

• 1 red bell pepper thinly sliced

• 1 yellow pepper thinly sliced

• 1 cup baby spinach

• nori cut into thin strips (optional)

• green onion sliced (optional)

1. Preheat oven to 400°F or preheat air fryer.

2. First press your tofu by wrapping it in a paper towel and then in a cloth towel and put something heavy on it for about 5-10 minutes. I use a large pan to press it.

3. Wash and slice your veggies. You can use any veggies you prefer, this is just all I had on hand. Cucumber would be great in these.

4. Slice tofu into thin strips and coat with the sesame oil and soy sauce. Bake or air fry for 20-30 minutes.

5. While the tofu is baking, make the sauce by mixing all the ingredients until smooth. Taste and adjust as needed.

6. Fill a wide bowl with hot water for the rice papers.

7. Place one rice paper in the bowl for about 15-20 seconds. Place it on a flat surface and put your tofu and veggies on the side closest to you leaving some room at the bottom for wrapping. Fold the left and right sides towards the center, then fold the bottom over the filling and roll towards the top side. Repeat this process for each rice paper.

8. Serve rolls with the dipping sauce and enjoy!

They're not the prettiest, I need to work on my rice paper wrapping skills, but they sure were tasty. This is such a fun way to eat veggies in my opinion! This recipe doesn't take as long as it seems and I love how you don't have to cook the rice paper, you just submerge it in warm water for a few seconds and voila! You can totally change this recipe to adhere to your preferences with the veggies and protein, I just used the veggies that I had on hand! I think cucumber and avocado would be a great addition to these. I know people don't normally put nori strips in spring rolls but I like the flavor that it adds. The sauce is hands down the best part of this recipe because it really ties everything together. It is so simple and quick to whip up. This recipe made a bunch of rolls for me, more than what's pictured on the plate. I ate them for dinner one day and then for lunch the next! You could easily meal prep them and I love how portable they are if you needed to take them to lunch! Comment down below if you try this recipe and what you did or would do differently!