Vegan Summer Rolls with Crispy Tofu
Ingredients
- 10 rice paper rolls
- Spinach
- 120g vermicelli rice noodles
- 1 large mango
- 1/2 cup shredded purple cabbage
- 1-2 carrots
- 1 large cucumber
- 2 tbsp sesame seeds
Crispy tofu
- 400g block extra firm pressed tofu
- 1/4 cup soy sauce
- 1/3 cup nutritional yeast
Peanut dressing
- 1/4 cup natural peanut butter
- 2 tbsp soy sauce
- 2 tsp sriracha
- 1 tbsp lime juice
- 1 tbsp maple syrup
Preparation
Slice the pressed tofu into sticks, dunk in soy sauce, then coat with nutritional yeast and bake at 425°F for 20-25 minutes until crispy.
In a bowl, mix together peanut butter, soy sauce, sriracha, lime juice, and maple syrup to make the spicy peanut dressing.
Fill a large plate or bowl with water and dip one rice paper in for a few seconds to soften it.
Place the softened rice paper on a surface, add fillings such as spinach, vermicelli noodles, mango, cabbage, carrots, cucumber, sesame seeds, and crispy tofu, then fold like a burrito, tucking in the sides before finishing the roll.
Dip the summer rolls in the peanut dressing and serve.
Tips
These summer rolls are totally customizable and loaded with veggies.
Make them low carb by omitting the noodles or high protein by adding extra crispy tofu.
