High-Protein Vegan Summer Rolls

Creamy Peanut Dipping Sauce

Ingredients for the rice paper roll filling.

Ingredients for the homemade smoked tofu. Substitute olive oil with coconut aminos for oil-free. Mix the oil, spices, and cornstarch to make a spice paste for the tofu. Press extra firm tofu and cut into rectangles. Dry with paper towel.

Tofu: Brush the rectangles with the spice paste on both sides. Bake at 425ºF for 20 minutes, flipping halfway, or until lightly crispy.

Cut Tofu rectangles into 1/4-inch-thick batons. These smoky tofu strips are versatile. Use in salads, sandwiches, wraps.

Cut the crunchy veggies into strips (julienne), equal in size to the tofu batons.  Make the creamy vegan peanut dipping sauce. For gluten-free, use gluten-free tamari.

Fill a large shallow dish with about 1 inch room temperature water. Dunk one rice paper sheet into the water for about 3 seconds (see packet directions), or until it is just pliable enough to roll, but still stiff. Place filling ingredients in lower third of rice paper (the third closest to you), leaving at least 1 inch clear of fillings on all edges.Wrap the rice paper roll much like rolling up a burrito.

Storage: Prepare the number of summer rolls you will eat at one time. Refrigerate any remaining salad ingredients, smoked tofu, and peanut dipping sauce in separate containers. Transfer the opened rice paper wrappers to an airtight container or large Ziploc bag. Recombine for serving. The smoked tofu and peanut sauce are good for up to 5 days.