Everything But the Bagel Tofu Spring Rolls & Low-Cal Peanut Sauce
Take your taste buds on a flavor-packed journey with everything but the bagel tofu spring rolls! Packed with plant-based protein and crunchy veggies, these rolls are a delicious and healthy option for a quick lunch or light dinner. And the low-cal peanut sauce adds just the right amount of flavor without all the guilt. So why not give this recipe a try and add some excitement to your meal prep routine? Your body and taste buds will thank you!
Equipment
- Air Fryer
- Large shallow dish or bowl, filled with warm water
- Damp dish towel
Ingredients
For the Tofu:
- 1 block extra-firm tofu drained and pressed
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 4 tablespoons everything but the bagel seasoning
- Pinch of salt and pepper
For the Spring Rolls:
- 4 rice paper wrappers I use the blue dragon brand from amazon
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1/4 cup red bell pepper thinly sliced
- 1/4 cup sliced mango frozen or fresh
- 1/2 of a medium avocado sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
For the Peanut Sauce:
- 3 tablespoons PB2 Powder
- 1.5 tablespoons soy or shoyu sauce
- 1.5 tablespoons water additional water to thin out as needed
- 1 teaspoon rice vinegar
- 1 teaspoon lime juice to taste
- 1 tablespoon cilantro minced
- 1/2 teaspoon Sriracha or chili flakes optional
Instructions
- For the Tofu: Slice the tofu into sticks or thin strips. In a rectangular pyrex or plate, drizzle the sesame oil and season the tofu with everything but the bagel seasoning, ginger, garlic powder, salt, and pepper. Place in the air fryer in a thin layer and fry at 390F for 10-12 minutes or until lightly browned and crisped.
- Prepare the Vegetables: Julienne the carrots, cucumber, and bell pepper. Thinly slice the mango and avocado.
- Make the Peanut Sauce: Combine all peanut sauce ingredients in a bowl and set aside. Add water 1 tablespoon at a time, if needed, to create a more runny consistency.
- Assemble the Spring Rolls: In a shallow dish filled with warm water, dip the rice paper in it one at a time for 15-20 seconds. Lay the rice paper wrapper on a damp kitchen towel. Place a small amount of tofu, and each vegetable in the center, leaving a few inches of border on all sides. Top with herbs.
- Folding Fun: Fold the bottom edge of the wrapper over the filling, then fold in the sides. Tightly roll the wrapper up towards the top, encasing the filling. Repeat with remaining ingredients.
- Dipping Delight: Serve spring rolls with the homemade peanut sauce for a flavor explosion in every bite!
Notes
Tips and Tricks:
- Add in vermicelli noodles for extra texture if desired.
- Get creative with the vegetables! Swap in shredded radishes, bean sprouts, or even thinly sliced apples for a unique twist.
- Make it a party! Set up a DIY spring roll station with all the ingredients and let everyone create their own flavor combinations.