Smoked Tofu Rice Wraps

So we have been in a bit of a heat wave this week. It has been steady at around 30 degrees for most of the week and that is a wee bit hot for me. I am more of a 21-23 degree kind of girl but my veggie garden and flowers are loving it so I will put up with it…that is until the colder weather sets in and then I will find a different temperature to complain about 😉

I have been trying to encourage myself to take my own advice and find dishes that do not require the stove or even the BBQ for that matter! (Did I mention it was HOT?)

Plus my lettuce is fully ready in my garden so they are continually calling out for me to eat them. Fresh lettuce from the garden requires almost no preparation. A little olive oil, fresh squeezed lemon juice and some salt & pepper is all that it needs. This side can accompany almost any main dish and for this rice wrap meal it is perfect.  My favourite lettuce combo is butter lettuce and arugula plus a small handful of hemp seeds for a little crunch and some much needed manganese, magnesium and iron.

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Eating raw foods is SO beneficial to your body. Raw foods contain vitals elements of the Earth and are essential in a healthy digestive tract.  I admire those that can incorporate a larger portion of their diet to raw foods however the best that I can maintain is about 20% of raw food. However there is no need to pull out your calculator and become one of those people! Just check in with yourself every once in awhile and ask yourself when was the last time your meal was uncooked. If its been a while then plan for a hearty salad for lunch tomorrow or revisit some of your favourite raw dinner recipes. Don’t forget my Pad Thai  with kelp noodles recipe or my Arugula Cashew Cream Sauce. Or how about these Smoked Tofu Rice Wraps?

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You don’t need your chef’s papers to roll rice wraps and they definitely are not as difficult as sushi to construct. Rice paper is much more forgiving and extremely inexpensive so even if you get a tear you may be able to hide it or just toss it and start again. You will need a large dinner plate filled with warm water to rehydrate the wrap before you begin. I usually leave the rice paper in the water for about 1-2 minutes then lift and allow the water to drip off slightly before rolling. But they certainly do not need to be dry as any remaining water will be absorbed into the rice paper by the time you are ready to eat.

A few key points that I have found to help in the rolling process is to start with your ingredients piled closer to one end and then ensure that you pull the sides as tight as you can before you roll. Other than that, it only takes 1 or 2 tries to really get the hang of it.

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Your choice of filling is really up to you but I would highly recommend some smoked tofu for substance… well, also for the incredible flavour! Smoked tofu is readily available wherever you purchase your tofu and is a ready-to-eat product. I have become obsessed with it and I am now finding myself cutting it directly from the block as a snack.  In these rolls I have used carrots, cucumbers, yellow bell peppers, smoked tofu, cilantro and basil leaves. Be sure to take the time to chop everything thin as it makes for a more enjoyable bit. If you have a mandolin (you know the one you purchased years ago thinking that you would always use it and never have) then this is the time to pull it out!

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Lets not forget about  THE DIPPING SAUCE, the single most important component of this meal. If you do it properly then you should be picking up the side dish, putting it directly to your mouth and drinking it…you know, like when you are finished your cereal and cannot bare to leave the sugary milk behind in the bowl and don’t have the self-control to just use your spoon 🙂

There are a few store bought dips that are pretty good if you would like to make this meal even easier but why not make your own?

Here is a recipe for a dip that I like to use for my rice wraps;

Spicy Peanut Ginger Dip

1.5 tbsp apple cider vinegar

2 tbsp soy sauce (or soy-free coconut aminos)

2 tbsp natural peanut butter, crunchy or smooth it doesn’t matter

2 tsp sesame oil

1 tsp chili garlic sauce (or add 2 tsp if you like it spicier)

1 tsp ground ginger

2 droppers of stevia *you could use 1 tbsp of honey or 1 tbsp of agave if you want also

2 tbsp water

  • combine all ingredients in a mixing bowl and whisk together and then pour directly into your mouth! 🙂 🙂 🙂

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6 responses

  1. I love spring rolls so hard! These look so yummy. The sauce you made is similar to a dipping sauce that Neal makes for our spring rolls. The combination of ingredients is wonderful. There is just something about peanut butter in dipping sauces that works really well.

    • Thanks! I have been on a bit of a peanut butter kick lately. I actually don’t normally eat it very often but every once in awhile it is SO satisfying. BTW- I love your blog and the creative recipes. Its great to share 🙂

  2. All you needed say was peanut and I was sold. I’ve never bought rice papers before and I have no idea why, I happily eat rice wraps when other people make them but never think to make them myself, I’m going to have to make these during Vegan Mofo!

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