Sometimes I love veggies so much I get overzealous and thus here you have my overstuffed veggie spring rolls. They may appear imperfect, but they are bursting with the perfect balance of freshness from crips vegetables, spice from Sriracha tofu, and sweet from the Sriracha-peanut dipping sauce.
The wonderful thing about spring rolls is that you can really use most any fresh vegetable: mix and match carrots, cucumber, lettuce, bean sprouts, red, green or yellow peppers. These spring rolls are also gluten free.
The recipe I want to share is actually for the Spicy Sriracha Tofu. It is so versatile and simple you can use this baked tofu to top salads, mix in wraps, or use it in spring rolls as I have here. Many people initially are turned off to tofu due to its bland flavor. But once you learn to spice it up, you can start to enjoy the benefits of this plant-based protein.
Some of the amazing benefits of soy:
High in fiber *beneficial for lowering cholesterol
High in plant based protein (10grams/ 94 calories/ 5g fat per 1/2 cup serving of tofu) * benefit over animal based proteins on cardiovascular disease risk and lower in calories per protein equivalent
Low in saturated fat *beneficial for preventing cardiovascular disease
Rich in Omega-3 fatty acids *beneficial for preventing cardiovascular disease
Rich in B vitamins, iron, calcium and zinc as well as powerful antioxidants
Rich in isoflavones *being studied for their possible cancer preventing properties
Contain plant phytoestrogens *being studied for their role in reducing reducing menopausal hot flashes
SPICY SRIRACHA TOFU
YIELD: 4 servings TOTAL TIME: 30 minutes
INGREDIENTS
1 block extra firm tofu
2 Tablespoons soy sauce or tamari (for gluten free)
1 1/2 Tablespoons Sriracha
1/2 Tablespoon olive oil
METHODS
Preheat oven to 425 degrees
Cut tofu into thirds, and spread across a large cookie sheet. Press extra water out by placing a smaller cookie sheet with weight on top of the tofu. Leave x 10 minutes. [This time for pressing the tofu can be used to slice your veggies for the spring rolls]
Then further cut the tofu into 2x1 inch pieces (like dominos)
Whisk together the marinade ingredients and gently toss with tofu.
Spread tofu on parchment lined baking sheet and cook 15-20 minutes turning once midway.
You can double or triple this recipe and make a few batches to be used all week in wraps and salads!
NUTRITION FACTS: per 1/2 cup serving of tofu
Calories 112/ Fat 5.5g/ Sat Fat 0.3g / Sodium 490mg/ Carbs 4.2g/ Protein 9.2g/ Fiber 1g/ Sugar 0.1g
