Summer Rolls and Peanut-Ginger Sauce
Nutrition
Calories: 499kcal | Carbohydrates: 43.4g | Protein: 27.6g | Fat: 12.9g | Fiber: 8.8g
These are the perfect summer meal! Easy to make and high in protein!
Servings
Ingredients
Summer Rolls
- 6 sheets Rice Paper
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 3 tbsp Maple Syrup
- 3 tbsp Soy Sauce
- 4 cup Baby Spinach
- 2 cup Shredded Carrots
- 2 cup Cucumber long and thinly sliced
- 3 tbsp Vegan Cream Cheese
- 6 Strawberries
Peanut Butter Ginger Sauce
- 1 clove Garlic minced
- 1/2 inch Ginger grated
- 1/4 cup PB Fit Powder
- 1/2 cup Soy Milk
- 1/2 tbsp Maple Syrup
- 1/4 tsp Salt
Instructions
Preparing the Tofu Ahead of Time
- Freeze silken tofu. Thaw silken tofu. Press silken tofu. (this will improve the texture and allow the silken tofu to absorb flavors better).
- Slice silken tofu into 1/2" x 4" (rough measurements) chunks. Marinate in 3 tbsp of soy sauce and 3 tbsp of maple syrup. Put in fridge for a couple hours.
Making the Summer Rolls
- In a medium-low heat pan, cook tofu chunks until browned and slightly crispy.
- Cut veggies.
- Wet rice paper and lay flat on a plate.
- In the middle of the rice paper, layer tofu, cream cheese, spinach, carrots, cucumber, strawberries.
- Wrap the ends up and then roll it like you would a burrito.
Making the Peanut Butter Ginger Sauce
- Mince the garlic and grate the ginger.
- In a medium-low heat pan, cook the garlic for about a minute.
- Add the other ingredients and stir for another 3-5 minutes.
Equipment
This section may contain affiliate links
Notes
Track this on My Fitness Pal searching:
PDV Summer Rolls and Peanut-Ginger Sauce
Did you make this recipe?Mention @proteindeficient.vegan
