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BBQ Tofu Summer Rolls

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Ingredients

Scale
  • 1 package rice paper wrappers (10–12 wrappers)
  • 1 package (16 ounces) firm tofu
  • 1/2 cup BBQ Sauce (homemade or store bought and whatever flavor you like)
  • 1 cup shredded purple cabbage
  • 1 cup shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup mayonnaise
  • 1 Tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1/4 tsp garlic powder
  • pinch of salt
  • a large bunch of fresh basil

Dipping Sauce

  • 1/2 cup mayonnaise
  • 1 Tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1/4 tsp garlic powder
  • pinch of salt

Instructions

  1. Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.
  2. Drain tofu and remove excess liquid with a paper towel. Slice tofu into even pieces and gently stir together with the bbq sauce. Place the tofu on the baking sheet in one layer, making sure that none of the pieces are touching each other, and bake for 30 minutes, until the edges are just beginning to crisp. Cool the tofu completely before filling the rolls.
  3. Meanwhile, stir together the shredded purple and green cabbage, carrots, mayonnaise, lemon juice, apple cider vinegar, garlic powder and salt to create a slaw.
  4. To assemble the summer rolls, soften the rice paper wrappers by filling a pie plate or a large pan halfway with warm water. Dip 1 wrapper at a time in the water until it softens, about 15 seconds. Use both hands to pull it up out of the water and immediately lay it flat on a clean work surface. You should fill each roll before moving on to the next one.
  5. Place 2 to 3 basil leaves down the center of wrapper. Place 3 to 4 pieces of bbq tofu on one side of the herbs. On the other side, add a heaping spoonful of the slaw.
  6. To roll up the summer rolls, fold the top and bottom of the wrapper over the filling. Fold the left side over the filling and continue rolling tightly to the right until it’s closed and snug. Place it on an oiled sheet of parchment paper and cover with a damp towel (paper towels will work). Repeat with the remaining wrappers and filling, adding more warm water to the pie dish as needed.
  7. To make the dipping sauce, stir together the mayonnaise, lemon juice, apple cider vinegar, garlic powder and salt. Transfer to a small bowl to serve with the summer rolls.
  8. These summer rolls can be made 1 day in advance by refrigerating the rolls covered with a damp towel and plastic wrap.

Find it online: https://melindastrauss.com/2017/07/19/bbq-tofu-summer-rolls/