Tofu Spring Rolls with Pickled Veggies
Ingredients
The Pickled Veggies
-
2
cups
vegetables (carrots, daikon or red radish, julienned)
-
¾
cup
unseasoned rice vinegar
-
1
cup
water
-
4-5
Tbsp
sweetener (agave nectar, sugar, or honey if not vegan)
-
½
tsp
sea salt
-
1
medium
lime (juiced)
The Rolls
-
1
block
extra-firm tofu
-
1
Tbsp
tamari (or soy sauce if not GF)
-
12
pieces
spring roll rice papers
-
1
large bundle
cilantro (large stems removed, or sub basil or mint)
-
to taste
Sriracha or chili garlic sauce (optional)
For Garnish/Serving
-
to taste
leftover vinegar sauce or peanut butter or almond butter sauce (for dipping)
Instructions
- Preheat the oven to 400°F (204°C) and press the tofu with a towel and a weight.
- Slice the tofu into medium rectangles and place on a parchment-lined baking sheet.
- Bake the tofu for 25-30 minutes until golden brown, brushing with soy sauce halfway through.
- Prepare the pickling sauce by shaking together rice vinegar, water, sweetener, salt, and lime juice.
- Julienne or thinly slice the vegetables and add them to the pickling mixture to quick pickle in the fridge.
- Prepare a station for making spring rolls by boiling water and turning off the heat.
- Drain the pickled veggies and reserve the liquid for dipping.
- Dip the rice paper in hot water for 15-20 seconds until soft, then place it on a damp surface.
- Add tofu, pickled vegetables, sriracha, and cilantro to the rice paper, then roll it up tightly.
- Place the rolls seam side down on a platter and cover with a damp towel to keep moist.
- Repeat until all fillings are used, then serve with the dipping sauce.
Nutrition Facts (estimated)
Servings
12 rolls
Calories
147
Total fat
1.9g
Total carbohydrates
20g
Total protein
4g
Sodium
147mg
Cholesterol
0mg
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