Vegan Tofu Summer Rolls - with delicious Lime Ginger Sauce

firm tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh adds protein and is often less expensive.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce + peanut butter

Sunflower seed butter is nut-free and lower in calories.

Roast peanuts in a pan at medium heat for about 10 to 15 minutes until slightly brown.

Use a food processor to crush the roasted peanuts.

Slice firm tofu into bigger chunks, then cut into halves.

Add tofu to a frying pan with coconut oil at medium heat, cooking for five minutes per side until slightly brown.

Cut bell pepper into thin slices and cucumber into long thin slices.

Use a tool to make thin strips of carrot or cut them by hand.

Chop fresh cilantro roughly.

For the sauce, cut a small chili and ginger, removing the skin from the ginger and cutting it into thin pieces.

In a bowl, combine two tablespoons of soy sauce, two tablespoons of sesame oil, juice from one lemon, and add the chili and ginger, mixing with a fork.

Soak rice paper in lukewarm water until pliable, being careful not to soak too long or too short.

Add two pieces of tofu to the soaked rice paper, followed by rice noodles, carrots, cucumber, bell pepper, and cilantro.

Wrap the sides of the rice paper over the filling and roll tightly from the bottom up.

Cut the rolls in half to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens