Download my Autumn Wellness E-book

Smoked Tofu Rolls with Peanut Sauce

These are so fresh and make a perfect warm weather lunch or a stylish first course for dinner. Use whatever colourful vegetables you have to hand. The more colourful the better!

Method

Soak each spring roll wrapper briefly in warm water until it becomes pliable. Lay it flat on a clean work surface and top with 1/3 of the vegetables, tofu and herbs.

Carefully roll up into a cylinder, trim away the untidy edges and then cut into two. Place on a lightly oiled tray and repeat with the other two spring roll wrappers. Cover loosely with a piece of damp paper towel while you make the dipping sauce.

To make the dipping sauce whisk together all the ingredients until smooth and place in a dipping bowl on a serving platter. Surround with the summer rolls and some lime wedges.

Ingredients

3 rice paper spring roll wrappers


100 grams finely shredded red cabbage


100 grams finely shredded carrot


50 grams beansprouts


75 grams finely shredded cucumber


Small bunch of mint leaves stripped from the stalks


Small bunch of coriander


100 grams smoked tofu cut into strips the thickness of your little finger


Lime wedges to serve


Dipping sauce -


80 grams organic smooth peanut butter


2 tablespoon rice vinegar


1 tablespoon tamari or soy sauce


1 teaspoon maple syrup


A few drops of toasted sesame oil


1 tablespoon siracha sauce


2 tablespoons of water (or possible a little more to reach the right consistency)


Serves: Serves 4


Dietaries: Veg, GF

Method

Soak each spring roll wrapper briefly in warm water until it becomes pliable. Lay it flat on a clean work surface and top with 1/3 of the vegetables, tofu and herbs.

Carefully roll up into a cylinder, trim away the untidy edges and then cut into two. Place on a lightly oiled tray and repeat with the other two spring roll wrappers. Cover loosely with a piece of damp paper towel while you make the dipping sauce.

To make the dipping sauce whisk together all the ingredients until smooth and place in a dipping bowl on a serving platter. Surround with the summer rolls and some lime wedges.

More Recipes


mains


VEG, GF

Spinach, feta and pine nut frittata

Frittata makes a lovely vegetarian main course and is so much lighter than a quiche as it has no pastry. It can be adapted to use whatever vegetables you have to hand and is delicious served warm or chilled.

Read More

Smoothies


Veg

Snickers Smoothie

This decadent, yet healthy smoothie is packed with potassium from the bananas, flavonoids from the cocoa and collagen.

Read More

mains


GF

Salad Niçoise

This wonderful main course salad from Provence is substantial enough to make a perfect lunch with nothing more than some crusty bread.

Read More