Hi everyone! I’ve had a very eventful weekend (but really…when are my weekends uneventful?!).
I made a quick trip to sunny Phoenix and had the chance to catch up with all kinds of friends. Shoutout to those who told me they read Karma Eats!
The topic of why this website started in the first place came up quite a bit, and actually has come up frequently in the past month. Stay tuned – the story will follow in a post soon!
While Karma Eats focuses on Indian food, every now and then I’ll be posting some different recipes for a change of pace. Today is one of those days!
This weekend, we made a fancy lunch which included these rice paper rolls. While it seems complicated, it is actually really simple – hardly any cooking involved!- and healthy. Lots of veggies and a 100% vegan dish!
Vegetable and Tofu Rice Paper Rolls + Peanut Dipping Sauce
For the rolls:
- rice paper sheets (8-10)
- 1 cucumber, sliced into match sticks
- 1 carrot, peeled and sliced into matchsticks
- 1 red bell pepper, sliced into matchsticks
- baked tofu*
- handful of cilantro leaves
- juice of 1/2 lemon
- pinch of black pepper
- 1/2 cup cooked quinoa
For the dipping sauce:
- 2 tbsp peanut butter (or sunflower seed butter if you’re allergic to peanut butter like me!)
- 3-4 tbsp soy sauce (or gluten-free tamari or coconut aminos)
- 1 tbsp water
- 1 tsp chili paste or sriracha (or more if you like it spicy)
- 1 tsp fresh grated ginger
- Juice of 1/2 lemon
*Baked tofu: slice tofu, place it on a baking sheet, drizzle olive oil and soy sauce (or gluten-free tamari), and bake at 350 degrees for 10 minutes. Remove from the oven, flip each piece, and bake for another 5-8 minutes.
To prepare the veggies, place all sliced veggies into a bowl, along with the cilantro. Squeeze the lemon juice into the bowl and add the black pepper. Mix and set aside.
To prepare the rice paper, place two plates side by side. Fill one plate with water. Place one rice paper sheet into the water and allow it to absorb water for approximately 1 minute – at that point, the rice paper should become pliable. Transfer the rice paper sheet onto the dry plate.
Place 2-3 spoonfuls of quinoa onto the rice paper, close to the top quarter of the sheet. Place two slices of tofu, and one or two slices of each of the veggies, with cilantro, on top or next to the quinoa. Make sure you don’t over fill! Fold the ends of the rice paper in, and begin to roll until the complete roll has formed. Set aside and repeat with desired number of rice paper sheets.
To make the dipping sauce: combine all ingredients in a bowl and mix well. The sauce should have the texture of a thin paste.
Enjoy your fancy meal!