Tofu Veggie Summer Rolls
Choose your favorite veggies for this super easy recipe that can be made in minutes.
- Total Time: 15 minutes
Ingredients
3 T. Date Syrup
1 T. Dulse Flakes (or blenderized roasted seaweed sheets)
3 T. Water (hot)
2 T. Lime Juice
8 Brown Rice Paper Wraps
1 1/2 cups Purple Cabbage, thinly sliced
1 Red Bell Pepper (medium, thinly sliced)
1/2 large cucumber (sliced in thin strips)
16 oz Tofu (extra firm, pressed, thin strips)
Instructions
- In a bowl, whisk together the date syrup, dulse flakes, water, and lime juice. Adjust to taste as needed..
- Soften a sheet of rice paper underwater by submerging it in a shallow dish for five seconds. Transfer to a plate. Arrange the cabbage, bell pepper, cucumber, and tofu near the bottom of the wrap. Fold the bottom over the filling, then fold the sides. Tightly roll the rice paper until it is completely wrapped. Transfer to a separate plate and repeat this process until all ingredients are used up..
- Dip into the sauce and enjoy!
Notes
Leftovers
Best enjoyed immediately. Refrigerate in an airtight container for up to two days. Separate the rolls with a damp cloth or lettuce leaves to prevent sticking.
Serving Size
One serving equals approximately two rolls.
Additional Toppings
Add micro greens, crushed peanuts, brown rice, vermicelli, cilantro, Thai basil, or mint.
No Date Syrup
Use maple syrup or your sweetener of choice instead.
Hoisin Lover
Instead of the “fish” sauce, make a hoisin dipping sauce by mixing equal parts of peanut butter and hoisin sauce. Dilute with water to your preferred consistency.
No Tofu
Use edamame instead.
Nutrition
- Serving Size: 4
- Calories: 219
- Sugar: 16g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://nutritiouslysimple.com/tofu-veggie-summer-rolls/