These fresh and flavorful veggie rolls, filled with marinated tofu and a medley of vegetables, are perfect for a light lunch or snack. Paired with a delicious peanut dipping sauce, they offer a balanced mix of textures and flavors.

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Ingredients:

• 1 carrot, cut into sticks or grated
• 1 red bell pepper, cut into sticks
• 2 hass avocados, sliced
• 2 Persian cucumbers, cut into sticks
• 3-4 green onion stalks, finely chopped
• A bunch of cilantro, chopped
• Iceberg lettuce, torn into smaller pieces
• 1 lb firm tofu, cut into thick rectangles
• Rice paper wrappers (about 12)

Tofu Marinade:

• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp vegan oyster sauce
• 1 tsp rice vinegar
• 1 tsp dried ginger
• 2 tbsp cornstarch

Dipping Sauce:

• ¼ cup soy sauce
• 1 tsp agave syrup
• 1 tbsp rice vinegar
• 1 tsp roasted sesame oil
• 1 tbsp freshly grated ginger
• Peanut butter to taste (smooth, unsalted)

Preparation:

1. Marinate and Bake the Tofu: In a bowl, combine the soy sauce, sugar, vegan oyster sauce, rice vinegar, dried ginger, and cornstarch to make the marinade. Add the tofu pieces to the marinade, ensuring they’re well-coated. Let the tofu marinate for a few hours or overnight for maximum flavor. Once marinated, bake the tofu at 420°F (215°C) for about 30 minutes until golden and slightly crispy.
2. Prepare the Vegetables: Wash and pat dry the iceberg lettuce, tearing it into smaller, bite-sized pieces. Finely chop the green onions and cilantro, then mix them together in a bowl. Slice the avocado into thick pieces. Cut the remaining vegetables, including the carrot, red bell pepper, and cucumbers, into sticks (or grate the carrot if you prefer a softer texture).
3. Soften the Rice Paper Wrappers: Fill a shallow bowl with enough water to submerge the rice paper wrappers. Soak each wrapper for 10-15 seconds until it softens. Be careful not to over-soak, as they can become too delicate to handle.
4. Assemble the Rolls: Lay the softened wrapper on a flat surface. In the center of the wrapper, place 2 pieces of baked tofu, a few veggie sticks, a spoonful of the cilantro and green onion mixture, and a few pieces of lettuce. Fold in the top and bottom sides of the wrapper over the fillings, then fold in one side and roll the wrapper tightly around the fillings. Repeat with the remaining wrappers and fillings. Don’t worry if your first few rolls aren’t perfect—practice makes perfect!
5. Prepare the Dipping Sauce: In a small bowl, whisk together the soy sauce, agave syrup, rice vinegar, sesame oil, and grated ginger. Add peanut butter to taste, mixing until smooth and creamy. Adjust the flavors as needed.

Hot Tips:

• Feel free to swap or add in other vegetables like shredded cabbage, zucchini, or sweet corn.
• If you prefer, the tofu can be pan-fried instead of baked for a quicker preparation.
• These rolls are best enjoyed fresh, but can be stored in the fridge for a few hours before serving.