NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

2 tbsp Nutritional yeast

1 tbsp Tamari

3 whole Rice paper sheets

0.5 cup Shredded carrots

0.5 cup Sliced cucumber

0.5 cup Shredded purple cabbage

0.25 cup Fresh cilantro

1 tbsp Creamy peanut butter

1 tsp Rice vinegar

1 tsp Grated fresh ginger

1 tsp Sriracha

PREPARATION

• 1

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

• 2

  Press the tofu for at least 15 minutes to remove excess moisture, then slice into long, thin strips.

• 3

  In a shallow bowl, toss the tofu strips with tamari 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 firm and golden.

• 5

  While the tofu bakes, whisk together the peanut butter, rice vinegar, grated ginger, and sriracha in a small bowl to create the dipping sauce.

• 6

  Fill a wide, shallow dish with warm water and submerge one rice paper sheet for about 5 seconds until it begins to soften.

• 7

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

• 8

  Fold the bottom of the rice paper over the filling, fold in the sides, and roll tightly to seal. Repeat with the remaining ingredients.