From Minimalist Baker
Tofu Spring Rolls with Pickled Veggies (Banh Mi-Inspired)
- Time
- 45 min
- Makes
- 12
- Ingredients
- 12
10 things you may not have.
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Ingredients
- 2 cups vegetables ((carrots, daikon or red radish // julienned))
- 3/4 cup unseasoned rice vinegar
- 1 cup water
- 4-5 Tbsp sweetener ((i.e. agave nectar, sugar, or honey if not vegan))
- 1/2 tsp sea salt
- 1 medium lime ((juiced))
- 1 (12-16 oz) block extra-firm tofu
- 1 Tbsp tamari ((or soy sauce if not GF))
- 12 spring roll rice papers
- 1 large bundle cilantro ((large stems removed // or sub basil or mint))
- Sriracha or chili garlic sauce ((optional))
- Leftover vinegar sauce OR peanut butter or almond butter sauce
Nutrition · per serving
1 rolls per serving
- Calories
- 147 kcal
- Fat
- 1.9 g
- Fiber
- 1 g
- Sugar
- 6.4 g
- Sodium
- 147 mg
- Protein
- 4 g
- Carbohydrate
- 20 g
As published by Minimalist Baker.
The method
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