PEANUT TOFU SPRING ROLLS [EASY TO MAKE + HEALTHY] | PLANTIFULLY BASED

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar texture with less saturated fat.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a higher protein content and is less processed.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos are lower in sodium.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: spinach

Dried herbs are more shelf-stable and spinach adds bulk.

Cut the frozen firm tofu block into long rectangles.

In a bowl, mix 1/4 cup peanut butter, 2 tablespoons maple syrup, 1.5 tablespoons soy sauce, and 1 tablespoon water to make the peanut sauce.

Heat 1/2 tablespoon sesame oil in a pan over low medium heat.

Add the tofu strips to the pan and cook until golden brown, flipping to ensure even cooking.

Once the tofu is cooked, add the peanut sauce to the pan and toss to coat the tofu, then remove from heat.

Prepare fresh veggies: chop green onions, spinach, cabbage blend, cucumbers, and bell pepper.

Soak rice paper rolls in water for about 5 seconds on each side, then remove excess water.

Lay spinach down first on the rice paper, followed by cabbage, cucumber, bell pepper, and 1-2 pieces of tofu.

Fold the sides of the rice paper over the filling, then roll tightly from the bottom up.

Let the rolled spring roll sit for a few seconds to dry out, then cut in half.

Repeat the rolling process with remaining ingredients.

Drizzle fresh lime juice over the spring rolls and sprinkle with remaining green onions and sesame seeds.

For the dipping sauce, use the same peanut sauce recipe and add red pepper flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens