These Rainbow Rolls are the perfect way to enjoy loads of fresh veggies and pair great with baked tofu and a peanut lime sauce!
Incorporating fruits and vegetables in a wide range of colours ensures you get a variety of vitamins, minerals, and phytochemicals for optimal health and reduced risk of chronic disease. So “Eat the Rainbow” with this delicious recipe! This refreshing recipe is perfect for hot summer nights and will wow your guests, this recipe is also easy to customize to your liking.
Ingredients
Baked Tofu:
1 block of extra-firm tofu
3 tbsp low sodium soy sauce
1 tbsp sesame oil
½ tbsp minced garlic
½ tbsp minced fresh ginger
Rice Paper Veggie Rolls
Rice paper rolls (6-10)
½ bell pepper, julienned
2 medium carrots, julienned
⅓ cucumber, julienned
1 avocado, julienned
1 cup chopped red cabbage
Small handful of lettuce of choice
Sesame seeds (for garnish)
Peanut Lime Sauce
½ tbsp minced garlic
3 tbsp natural peanut butter
2 tbsp low sodium soy sauce
1 tbsp sesame oil
2 tbsp fresh lime juice
½ tbsp coconut sugar
1-2 tbsp water to thin out as needed
Recipe
Baked Tofu
Wrap your block of tofu in a tea towel and place something heavy on it, like a cookbook, for a couple of hours. If you are strained for time then just take a couple paper towels and press out as much of the water as possible or purchase already pressed tofu.
Slice your tofu into thin rectangle shapes and add to a mixing bowl
To the bowl, add the soy sauce, sesame oil, garlic and ginger
Gently mix to combine, then spread evenly over a baking sheet lined with parchment paper There will be sauce left over in the bowl but set this aside to use for later.
Bake tofu for 10 mins at 425F. Remove baking sheet from oven, flip each piece over, and drizzle the remaining sauce that was left in the bowl over the tofu and bake for another 12 mins or until crispy to your liking
Let the tofu cool and then cut into thin strips
Rice Paper Veggie Rolls
Prepare your vegetables by julienning the bell pepper, carrot, cucumber, avocado, and cabbage
To assemble the wraps, prepare a large bowl with hot water and have a clean cutting board ready to use
Soak a single rice paper in the hot water until its completely soft and flexible (this usually takes 30 seconds)
Gently shake off the excess water and then lay the rice paper straight onto your cutting board
Lay down the lettuce and then the julienned vegetables in the center of the rice paper (use about ⅕ of the vegetables for each wrap or more or less depending on how full you want your rolls)
Finally lay down a few strips of tofu and roll up the rice paper into a roll and cut in half (click here to watch a video on how to roll)
Sprinkle with sesame seeds for a garnish
Peanut Lime Sauce
In a small mixing bowl whisk together all of the ingredients
Store any leftover sauce in the fridge
