Plant-Based Salad Rolls
If you’re in search of a healthy lunch recipe, we’ve got just the one for you! These salad rolls are an excellent source of protein packed with nutritious ingredients – lettuce, cucumbers, carrots and tofu to name a few. Plus they’re delicious and you can bring them anywhere.
1 package of medium-firm tofu
¼ cup soy sauce
½ of large cucumber (julienne cut)
1 large carrot (julienne cut or shredded)
4-5 leaves of lettuce
35g o vermicelli noodles
5 rice paper
optional : cut up mint or cilantro
Cut tofu and dip into soy sauce, place on parchment paper and bake at 375 F for around 5 minutes until edges are slightly brown.
Dip rice paper into warm water until soft and pliable. Place of a damp surface. Fill the wrap with the fillings. Roll into burrito.
Can be dipped into almond or peanut sauce
1 Tablespoon of nut butter or choice
1 tsp soy sauce
Drop of honey (if you want it sweeter)
Drop(s) of water until desired consistency