DECONSTRUCTED VEGGIE SPRING ROLL WITH CRISPY TOFU ✨ I’m a huge fan of fresh (and fried 😅) veggie spring rolls, but can never muster up the motivation to actually roll them in the rice paper wraps- Cue this deconstructed fresh veggie spring roll + peanut lime dipping sauce 🙌🏼 All the fresh flavours of a spring roll with half the effort ✨ I love having these for a quick and easy lunch, and all the components can be prepped ahead of time! 🌿.
To make 👉🏼: cube a block of extra firm tofu, and toss it in 2 tsp garlic powder, 1 tsp onion powder, 2 tbsp flour or corn starch (the secret to crispy tofu!) and a pinch of salt. Bake at 450 F for 25 minutes, flipping half way through. Meanwhile, make buckwheat noodles (or any noodles you like) as per package instructions and julienne desired veggies. Here I did quick pickled cabbage, red peppers, cucumber, beets and arugula. Make the peanut lime sauce, following the recipe in my free ebook (link in my “Ebook” highlights!). Once all components are done, serve together and enjoy! 💛