NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

1 tbsp Tamari

1 tsp Garlic powder

1 tbsp Nutritional yeast

4 sheets Rice paper

0.5 cup Shredded carrots

0.5 cup Purple cabbage

0.25 cup Fresh cilantro

2 tbsp Peanut butter powder

1 tbsp Water

1 tsp Sriracha

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Press the extra firm tofu for 15 minutes to remove excess moisture, then slice the block into long, thin strips.

• 3

  In a medium bowl, toss the tofu strips with tamari, garlic powder, and nutritional yeast until every piece is evenly coated.

• 4

  Arrange the tofu on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until the edges are golden and crispy.

• 5

  While the tofu bakes, whisk together the peanut butter powder, water, and sriracha in a small bowl to create a smooth dipping sauce.

• 6

  Fill a shallow dish with warm water and dip one rice paper sheet for about 5 seconds until it becomes pliable.

• 7

  Lay the wet rice paper flat on a clean surface and place a few strips of baked tofu, carrots, cabbage, and cilantro in the center.

• 8

  Fold the bottom of the rice paper over the filling, tuck in the sides, and roll it up tightly to seal.

• 9

  Repeat the process with the remaining rice paper sheets and serve the rolls immediately with the spicy peanut dipping sauce.