NUTRITION

SERVINGS

INGREDIENTS

7 oz Extra firm tofu

0.5 cup Shelled edamame

2 whole Spring roll wrappers

1 cup Shredded green cabbage

0.5 cup Shredded carrots

2 clove Garlic

1 tsp Fresh ginger

1 tbsp Tamari

0.5 tsp Toasted sesame oil

0.5 tsp Avocado oil

1 tbsp Rice vinegar

1 tbsp Tamari

0.25 tsp Honey

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Press the tofu to remove excess moisture, then crumble it into small pieces.

• 3

  Heat the toasted sesame oil in a large skillet over medium heat; add the garlic and ginger, sautéing until fragrant.

• 4

  Add the crumbled tofu, cabbage, carrots, edamame, sea salt, black pepper, and 1 tablespoon of tamari to the skillet, cooking until the vegetables are slightly softened.

• 5

  Lay a spring roll wrapper on a clean surface and place a portion of the tofu mixture in the center.

• 6

  Fold the sides in and roll tightly, sealing the edge with a drop of water.

• 7

  Place the rolls on the baking sheet and brush the tops lightly with avocado oil.

• 8

  Bake for 15-20 minutes, turning halfway through, until the wrappers are golden and crispy.

• 9

  In a small bowl, whisk together the rice vinegar, the remaining 1 tablespoon of tamari, honey, and red pepper flakes to create the dipping sauce.