Vegan Salad Rolls

Instructions

1. Step 1

   On the cutting board, press the tofu firmly by hand until excess moisture is expelled, then drain it. Peel the carrot, cut the tofu, carrot, and cucumber into thin strips or matchsticks, and tear the rinsed lettuce into roll-sized pieces.

   Cookware: Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Juice the lime with the citrus juicer into the mixing bowl, add the peanut butter, soy sauce, and water, and whisk until smooth and pourable.

   Ingredients used: 30.0 ml Lime, 80.0 gr Peanut Butter, 45.0 ml Soy Sauce, 30.0 ml Water

   Cookware: citrus juicer, mixing bowl, whisk

3. Step 3

   For each of 8 rolls, soften one rice paper briefly in the shallow dish of warm water, transfer it to the cutting board, and place one-eighth of the tofu, lettuce, carrot, and cucumber in the center. Fold in the sides, roll tightly, and continue until all 8 rolls are formed; serve with the dipping sauce in the mixing bowl.

   Ingredients used: 120.0 gr Carrot, 150.0 gr Cucumber, 80.0 gr Lettuce, 8.0 piece Rice Paper, 300.0 gr Tofu

   Cookware: cutting board, mixing bowl, Shallow Dish