If you are looking for a great way to eat healthy during a busy week, these baked tofu spring rolls are perfect. With just fresh vegetables and savory baked tofu, you can create a week’s worth of meals. Do all your prep at the beginning of the week and you’ll have a healthy lunch or dinner, whether you’re on the go or eating at home!
BAKED TOFU SPRING ROLLS [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
INGREDIENTS
- 1 package round rice paper wraps
- 1 cucumber
- 1 large carrot
- Bean Sprouts
- Radish sprouts
- 1 avocado
- 1 bunch mint
- Butter lettuce
- 1 14-ounce package gluten-free firm tofu
- 3 -4 tablespoons tamari
PREPARATION
- Remove tofu from packaging and place in a bowl. Place a plate over the top, then a heavy object like a jar of water on top. This will help drain excess water from tofu. Let stand 30 minutes.
- Cut cucumber into long thin strips.
- Slice carrot into long thin strips or peel into ribbons.
- Thinly slice avocado.
- Pat tofu dry with a paper towel and slice into thin strips about 1/4-inch thick. Then cut into squares or rectangles.
- Place tofu in a bowl and sprinkle tamari over the top, trying to coat all the pieces.
- Carefully place tofu slices on a parchment-lined pan, and bake for 30 minutes, flipping halfway through.
- To prepare the wraps, fill a large bowl with warm water.
- Place a rice paper wrap in the bowl of water for about 12 seconds, then remove and place on work surface.
- Place veggies and tofu slices in the center of the wrap, leaving a little room on the ends.
- Fold over the ends of the wrap and carefully roll up the vegetables inside the rice paper.
AUTHOR & RECIPE DETAILS
Dora is passionate about green living. Her passion includes creating recipes that use fresh, whole, plant-based foods. She shares her fun and flavorful vegan recipes at Dora Daily. Along with cooking and baking, Dora loves to spend time in the garden, adventuring the countryside and promoting a kinder, greener, lifestyle.
