Baked Tofu Summer Rolls with Almond Butter Sauce

Food

Feb 15

These homemade, fresh summer rolls with almond butter sauce are healthy, adaptable, and make a wonderful light vegan lunch, dinner, or appetizer. Sharing optional. ;)

Tips

Preparation is everything. Make sure your tofu is cooked and veggies are chopped before rolling.
Get creative. You can literally fill your summer rolls with anything you want!
Soak your wrappers in cool as opposed to warm water as the heat can make the wrappers more sticky.
Overfilling doesn’t make rolls tighter, it just makes them tear and fall apart.
Roll like a burrito for best results.

Ingredients

Baked Tofu

20 oz block of firm tofu, pressed and sliced
1 Tbsp liquid aminos
2 Tbsp toasted sesame oil
1 Tbsp arrowroot starch
2 tsp garlic powder
1 tsp onion powder
2 tsp smoked paprika
1 tsp Celtic sea salt
dash of cayenne pepper

Rolls

brown rice paper wrappers
red bell pepper
cucumber
grape tomatoes

Almond Butter Sauce

1/2 cup almond butter
1/4 cup maple syrup
2 Tbsp liquid aminos
1 tsp ground ginger
juice of a lemon
dash of cayenne (optional)

Instructions

Preheat oven to 400F. Line a baking sheet with a silicon mat and set aside.
Add all seasoning ingredients for baked tofu into a bowl and whisk to combine.
Place each tofu slice into seasoning and then on lined baking sheet, leaving space between pieces so they don’t touch.
Bake tofu for 20 minutes, flipping halfway.
While tofu is baking, slice veggies into strips about 2-3 inches long.
Once tofu and veggies are ready, assemble table with a pan of cold water, wrappers, filling ingredients, and sauce.
Soak a brown rice paper wrapper in the pan of water for 15-20 seconds.
Put wrapper carefully on your plate. Arrange tofu, vegetables and sauce in the center of the wrapper, all aligned in one direction.
Roll wrapper like a burrito and enjoy!