From minimalistbaker.com

Fresh Tofu Salad Rolls with Cashew Dipping Sauce

8 servings · 30 min prep

Ingredients

For the cashew dipping sauce

• 1 tsp finely minced garlic
• 1/4 cup cashew butter
• 1 Tbsp tamari
• 1 Tbsp maple syrup
• 1 Tbsp lime juice
• 1 pinch red pepper flakes
• hot water

For the salad rolls

• 2 cups kale
• 1 tsp sesame oil
• 1 tsp tamari
• 6 ounces extra-firm tofu
• 4 medium radishes
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced carrot
• 1 cup fresh basil
• 6-8 spring roll rice papers

For cooking

• hot water

Steps

1. Wrap 6 ounces tofu in a clean, absorbent towel and set something slightly heavy on top, such as a saucepan, to begin pressing and drawing out excess moisture.
2. In the meantime, prepare sauce by adding 1 tsp minced garlic, ¼ cup cashew butter, 1 Tbsp tamari, 1 Tbsp maple syrup, 1 Tbsp lime juice, and 1 pinch red pepper flakes to a small mixing bowl and whisking to combine. Add hot water until you've reached a semi-thick sauce consistency.
3. Taste and adjust flavor as needed, adding more 1 Tbsp lime juice for acidity, 1 pinch red pepper flakes for heat, 1 Tbsp tamari for saltiness, or 1 Tbsp maple syrup for sweetness. Set aside.
4. Add clean, dry 2 cups kale to a medium mixing bowl and top with 1 tsp sesame oil and 1 tsp tamari. Massage with hands to soften and infuse some flavor. This step is optional, but results in a more flavorful roll in my opinion.
5. Prep remaining vegetables and cut 6 ounces tofu into rectangular strips. Arrange on a platter so they're easy to access. Also ready a cutting board by slightly dampening its surface, this is where you'll prepare your salad rolls.
6. Pour very hot water into a wide shallow dish (I use a skillet) and let cool slightly. Then dip 1 spring roll wrapper in the water and let it soften for 10-12 seconds, until just pliable. If you let it set too long, the paper will get too sticky to work with.

   10-12 seconds

7. Use your hands to gently spread the wrapper onto your dampened work surface, making sure there aren't many creases. Then top with fillings in this order: 1 medium radish, ⅛ cup bell pepper, ⅛ cup carrot, ¾ ounces tofu, ⅛ cup basil, ¼ cup kale. Fold the bottom of the wrapper over the fillings, firmly tucking them into each other, then fold the sides over the center, and continue rolling until the salad roll is seam side down.
8. Place seam side down on a serving platter and set aside. Continue until all fillings are used up.
9. Serve with ¼ cup cashew dipping sauce. Best when fresh, though leftovers will keep stored separately for 2-3 days.

Nutrition

Per serving

kcal

186

protein

7.4 g

carbs

28 g

fat

5.2 g

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