Vegan Summer Rolls with Crispy Tofu
These summer rolls are the perfect meal on a hot sunny day! Packed with veggies, and tons of delicious flavor these gluten free vegan rolls are sure to be a hit! Make sure to try these with my oil free spicy peanut dressing, recipe can be found above!
Ingredients
Crispy Tofu
- 1 block Extra Firm Tofu pressed and sliced in sticks
- ¼ cup Soy Sauce
- ⅓ cup Nutritional Yeast
Summer Rolls
- 10 Rice Paper Rolls
- Handful of Spinach
- 120 g Dry Vermicelli Rice Noodles
- 1 Large Mango julienned
- ¼ Red Cabbage shredded
- 1-2 Carrots julienned
- 1 Large Cucumber julienned
- 2 tbsp Sesame Seeds
Instructions
- Start by preheating your oven to 450f to cook your tofu and boil some water in a pot to cook the noodles. Cook the noodles according to package instructions then rinse under cold water to cool.
- Press and slice your tofu into strips. Put the soy sauce in one bowl and nutritional yeast into another. Dunk your tofu strips into the soy sauce then into the nutritional yeast. Place onto a baking tray and bake for 20-25 minutes until crispy!
- Prepare your veggies by cutting them into thin strips.
- Assemble your rolls. Get a large plate or bowl large enough to fit the rice paper in and fill it with water. Add in the rice paper for a quick dunk, about 3 seconds or so, then remove and place onto a flat surface.
- Add in your filling then roll up the rice paper roll tucking in the sides before completing the roll, just like a burrito!
- Dunk in a spicy peanut dressing and enjoy!
Tried this recipe?Let us know how it was!