If you’re like me and trying to get more fresh, raw vegetables into your life on a daily basis I have just the recipe for you.  Sure raw carrot sticks may get boring, and typical salads might be anything but exciting, but take those veggies, wrap them up in rice paper, drizzle with a sweet, salty peanut sauce and you have winner in my books. Cool, crisp veggies, full of flavor and crunch make this dish not only extremely satisfying, but leave you with loads of energy and won’t weigh you down. Not to mention with just a few prep ahead steps, a simple and delicious lunch can be ready in a matter of minutes, perfect for even your busiest days. Ingredients: for the tofu marinade:

• 1 container extra firm, organic tofu
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tsp peanut butter
• 1 tsp chili sauce
• 1 tbsp tamari
• 1 tsp ginger root
• 1 tsp garlic powder

for the peanut sauce:

• 1/4 cup peanut butter
• 3 tbsp tamari
• 1/2 lemon, juiced
• 1-2 tbsp warm water
• 1 tsp ginger root
• 1 1/2 tsp garlic powder
• 1 tsp maple syrup

for the spring rolls:

• 16 spring roll wrappers
• 4 large carrots
• 1 cucumber
• 1 large handfull of fresh cilantro
• mixed greens

Directions:

1. Cut your tofu into 1 inch slices and wrap in paper towels, press all of the water out and toss into a container.
2. Whisk together marinade ingredients (sesame oil through garlic powder) pour over tofu, toss to coat completely, and marinade a few hours to overnight (for best results).
3. Pre heat broiler and place marinated tofu on a baking sheet lined with foil for easy clean up.
4. Broil 10 minutes per side, turning once until crispy and golden brown.
5. In the meantime prepare peanut sauce by whisking together ingredients (peanut butter through maple syrup) adding more water as needed to reach desired consistency.
6. To prepare the veggies peel and cut carrots into 1/4 inch matchsticks as well as cucumbers and cooled tofu.
7. To assemble rolls soak rice paper in warm water for a few minutes until pliable, stack a few carrot sticks, 2 pieces of tofu, a stick or two of cucumber, cilantro, and greens.
8. Roll into a tight burrito shape bringing edges in first and then tucking under ends.
9. Do the same remaining rolls and let rest a few minutes before serving.
10. Serve with the peanut dipping sauce on the side and enjoy! Recipe serves 4.

Not only is this dish absolutely delicious, but it is extremely versatile and can be made using up whatever you have in the refrigerator. Bell peppers make a great addition as well as sprouts, arugula, avocado, noodles, basil, and even tempeh. The sauce is also quite adaptable and can be made with almond butter, braggs liquid aminos, lime, fresh garlic and ground ginger without sacrificing flavor. These rolls also stay well overnight as long as they are sealed tightly in tupperware and are perfect to pack in your lunch the next day. Just don’t forget the peanut sauce!

For more starters, salads and side dishes check out the following:  

• Amazing World Kale Salads
• The Best Vegan Dips, Spreads and Salsas
• Spring Rolls with Wakame
• Sesame Tofu + Broccoli Salad
• Lentil Crusted Tofu
• Kale Waldorf Salad