Thai Tofu Rolls

We absolutely love these crispy and light Thai tofu rolls! We promise, they're far easier to make than they look. Whether they debut at your next dinner party or you keep them in your fridge as a go-to snack, you'll want to get your camera ready as these are definitely insta-worthy. 

Ingredients: (serves 4 as appetizer or side)

• 4 sheets of rice paper
• 1 bell pepper, thinly sliced
• 1/2 cucumber, thinly sliced
•  1 large carrot, julienned (sliced thinly)
• 1/3 cup purple cabbage, shredded
• 1 oz cooke rice noodles or rice vermicelli
• 1 avocado, sliced
• handful of cilantro or mint
• 5 large green lettuce leaves, torn into halves
• 1 block organic firm tofu, drained and sliced into strips
• sesame seeds to garnish (optional)

Peanut dipping sauce:

• 1/4 cup creamy natural peanut butter
• 1 tablespoon hoison sauce
• 2 teaspoons low sodium soy sauce
• 1 glove garlic, minced
• 1 teaspoon Sriracha sauce (optional to add a kick) 
• 1-2 tablespoons of water to thin out consistency, more if needed

Directions:

1. Have all the ingredients chopped and prepared before you start assembling.
2. Whisk together the dipping sauce ingredients (besides the water) in a small bowl. Mix in water slowly until you reach your desired thinness. Set aside
3. Prepare a large bowl of warm water next to your cutting board or work station. Dip each rice paper in the water for about 15 seconds and then lay flat on the cutting board to start filling it
4. Fill each roll with the carrot, cucumber, pepper, and cabbage. Sprinkle the noodles, a slice of avocado and a dash of cilantro or mint. Lay the 1/2 lettuce leaf and then a strip of tofu on top. Be careful not to overstuff or the roll will tear. 
5. Roll it up tightly. You can roll up the sides if you wish or leave them open. Tuck in the filling as you go to keep it nice and neat. 
6. Place each roll on a plate, cut in half (if you desire) and sprinkle with sesame seeds. Serve with the peanut sauce and enjoy!

Asian Sesame Tofu "Croutons"

We all love a good Asian style salad but between the fried wonton strips and the heavy peanut dressing, we succumb to the black hole of hidden calories and saturated fat. That's why we've put the Tovita touch on one of our favorite meals. These versatile tofu-croutons are the healthy crunch factor your salad needs.

Ingredients

• 1 block of extra firm tofu, drained and sliced into ¾ inch cubes
• 2 tablespoons Bragg’s Liquid Aminos (or low sodium soy or tamari sauce)
• 1 tablespoon sesame seeds 
• ¼ cup halved cashews (optional)

Directions

1. Preheat oven to 400 degrees F
2. Cover a baking sheet with aluminum foil or spray with oil to prevent sticking
3. In a bowl, toss the cubed tofu, sesame seeds, and cashews in the sauce
4. Bake for about 30 minutes, or until tofu becomes crunchy and crouton-like

Add to Asian style Salad pictured with:

• 4 cups baby kale and spinach
•  1 bell pepper, chopped 
•  1 Cucumber, chopped
• 1/4 cup Red onion, chopped
•  2 stalks celery, sliced
•  2 Tablespoons sesame ginger dressing (we like Annie's Organic Sesame Ginger)

(serves 2)

*Option to add avocado, broccoli, cabbage, mushrooms, or your favorite veggies. Get creative!

Other ideas:

• Add to zucchini noodle pad thai
• Asian style stir fry with brown rice, quinoa, cauliflower “rice”, or buckwheat noodles