Tofu Spring Rolls with Spicy Sunflower Dipping Sauce
Whole-food, plant-based spring rolls with the most amazing sunflower dipping sauce. Enjoy a couple as an appetizer or load up to make it a meal!
Servings 12 spring rolls
Calories 143kcal
Ingredients
Tofu
- 1 14 oz. block extra firm tofu drained
- 1/4 cup tamari
- 1 1/2 Tbsp sriracha
- 1/2 tsp garlic powder
Sunflower Dipping Sauce
- 1/3 cup sunflower butter
- 3 Tbsp tamari
- 3 Tbsp rice vinegar
- 1 T fresh ginger or 1 tsp powdered ginger
- 1/2 tsp turmeric
- 1/2 tsp red pepper flakes
- 6 pitted Deglet Noor dates
- 1/2 cup water
Spring Roll Ingredients
- 3 carrots, cut into 2-3 inch strips
- 2 cups fresh spinach
- 2 cups red cabbage, shredded
- 1 .66 ounce container fresh basil leaves optional
- any other veggies you'd like! rutabaga, bell peppers, zucchini, etc.
- 12 spring roll rice papers
Instructions
Tofu
- Wrap tofu in paper towel or clean dish towel and place a heavy object on top to weigh it down with for 20 minutes.
- To make marinade, whisk together tamari, sriracha and garlic powder.
- Unwrap tofu and slice into 3-4 inch strips. Place in a shallow container and add marinade. Let sit for 20 minutes.
- Preheat oven to 400 degrees F. Transfer marinated tofu to a parchment-lined baking sheet. Drizzle leftover marinade over tofu and bake for 20 minutes, flipping tofu strips after 10 minutes. Remove from oven and let cool.
Sunflower Dipping Sauce
- Combine all the sunflower dipping sauce ingredients in a food processor. Process until smooth, stopping to scrape down sides as needed.
Spring Roll Assembly
- Dip wrapper in warm water. Lay flat and add (about) 2 tofu strips, 3 carrot strips, 1/4 cup shredded cabbage, a small handful of spinach, 2 basil leaves and any other veggies you like to the center of the rice paper. Fold sides inward and roll tightly.
- Enjoy spring rolls dipped in sunflower dipping sauce.
Notes
To save time, tofu can be prepared ahead of time and then stored in the refrigerator. It can also be marinated over-night to enhance flavor.