Vegan Vietnamese Tofu Spring Rolls
Wholesome Vegan Vietnamese Tofu Spring Rolls with browned tofu, bell pepper, cucumber and basil in soft spring rolls. Served with a homemade Asian dipping sauce.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 rolls
Tofu Spring Rolls:
- 2 packages Mori-Nu Silken Tofu Organic Firm
- 1 tablespoon coconut oil
- 1 medium red bell pepper
- 1 cucumber
- 1 handful fresh basil leaves chopped
- 8 rice spring roll skins
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon chili sauce
Cut each package of tofu blocks into 4 slices. Heat oil in a non-stick pan to medium-high heat. Add tofu and cook both sides until lightly browned, about 2-3 minutes each. Remove from heat.
Slice bell pepper and cucumber into thin strips. Submerge each spring roll skin into water, once softened place on a flat surface. Top each with a tofu slice and desired amount of bell pepper ,cucumber and basil. Fold edges, then wrap tightly to create spring rolls.
In a small bowl, stir together all sauce ingredients and serve with spring rolls.
Calories: 100kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 523mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 505IU | Vitamin C: 20.2mg | Calcium: 16mg | Iron: 1mg