Prep time:
15 minutes
|
Cook time:
14 minutes
|
Total time:
30 minutes
Great for lunch or as an appetizer, these Tofu Spring Rolls packed fresh veggies and Bubbies Dill Pickles are a tangy treat everyone will enjoy.
Ingredients
For Filling:
- 2 cups of veggies of your choice (sliced carrots and Bubbies Dill Pickles, and radishes are a favorite)
- 1 block of extra firm tofu black pepper sea salt
- 12 spring rolls rice paper
- 1 cup water
- Cilantro
Peanut Dipping Sauce:
- ½ cup smooth peanut butter, no salt added
- ¼ - ½ cup warm water
- ¼ cup soy sauce (coconut aminos for gluten-free option)
- ¼ cup chili garlic sauce
- 1 lime, juiced
- 1 tsp fresh minced ginger
- 1½ tbl sweetener of choice (honey or maple syrup are good options)
Directions
- Preheat oven to 425° F
- Slice tofu into ½” strips. Season both sides with salt and pepper.
- Bake tofu for 14 minutes or follow instructions on the package. Flip strips after 7 minutes or until golden brown.
- While tofu is baking, slice veggies and Bubbies Dill Pickles into strips and set aside.
- For the peanut sauce, mix in peanut butter, warm water, soy sauce (or coconut aminos) chili sauce, lime, ginger and sweetener of choice into food processor and pulse until completely smooth. Taste and adjust to desired taste.
- Fill lukewarm water into a shallow bowl. Dip rice paper in water until moistened. Do not make too wet or it will be difficult to roll.
- Place moistened rice paper onto a flat work surface, put a few strips of veggies, dill pickle and tofu with a tsp of peanut sauce over veggies toward the edge of the wrapper closest two you.
- Slowly, roll away from you and tuck in the filling. Be sure it is tight so it stays together. Fold in sides and continue to roll until roll is formed.
- Serve with peanut sauce and an additional Bubbies Dill Pickle.
- Enjoy!
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