Tofu Summer Salad Rolls with Strawberry Dressing
Ingredients:
Strawberry Cashew Dressing
- 5 Oz Fresh Strawberries
- 2 Tsp Balsamic Vinegar
- 2 Tbsp Olive Oil
- 1 Tbsp Lime Juice
- .5 Oz Basil
- 2 Tsp Soy Sauce
- 1/4 Cup Raw Cashews
- 1 Clove Garlic
- 1/2 Tsp Red Pepper Flakes
Tofu Summer Salad Rolls
- 1 lb. Tofu
- 16 Rice Paper Wrappers Medium, or 8 Large
- 2 Persian Cucumbers Sliced Thinly on A Mandolin or with A Vegetable Peeler
- 6 Oz. Spinach Leaves
- 4 Strawberries Thinly Sliced
- 1 Avocado Cut in Half, Seeded, and Thinly Sliced
- 5 Oz. Purple Cabbage Shredded or Thinly Sliced
- .5 Oz. Basil Leaves
- .5 Oz. Mint Leaves
- 1 Mango (Optional) Sliced
Strawberry Cashew Dressing
Add Your Cashews to A Food Processor or Blender. Run Until Fine. Add the Rest of Your Salad Ingredients. Blend on High for 1 Minute. Set Aside.
Tofu Summer Salad Rolls
- Add the Tofu to A Saucepan. Cover with Water. Bring to Boil. Boil for 2 Minutes. Remove from Water. Pat Dry. Cut into 1/4″ Strips.
- Grab a 9×9 or Larger Dish. Fill with 1/2″ Deep with Water. This Dish is to Wet Your Rice Paper Wrappers.
- To Assemble, Start with Two Rice Paper Sheets. Hold Them Like A Venn Diagram Such that they Overlap Slightly in the Center. Dip them in the Water So they are Completely Submersed for 3 Seconds. Remove from the Water and Place them on Your Work Surface.
- Add A Base Layer of Spinach Across the Center of the Wet Rice Paper Wrappers. Top with Cucumber, Strawberries, Tofu, Avocado, Cabbage, and Fresh Herbs. Feel Free to Add the Optional Mango.
- To Roll, Grab the Rice Paper Wrapper Closest to you and Fold it Tightly Over the Salad Filling. Fold Over the Left and Right Sides (Like A Burrito). The Wrapper Will Stick to Itself. Continue Rolling Away from you Until Sealed.
