Crunchy, flavorful, light, and full of protein – or just an excuse to eat peanut sauce – HELLO!
First off – rice paper rolls aren’t as tricky as they look. I thought they would be so delicate and messy but they are actually super durable and easy to work with. Also, one pack lasts forever. I bought one and have used it for three recipes so far. I just keep them in a large ziplock.
Second, tofu?? Isn’t tofu only for vegans?! Well the thing is…Tofu is cheaper than chicken. And you don’t have to worry about the mess. Two tips: get extra firm tofu, and get organic, non-gmo. When people say they hate tofu because it’s mushy, it’s probably not the extra firm kind, and its not baked. These tofu strips are firm and nutty and tasty. They are also full of soy. I’m just going to let a couple worms out of the can and say that GMO and soybeans and Monsanto are all wrapped up in this issue and of all foods, with soy, it’s important to pay attention to what type you’re buying. Rant over.
So now let’s a talk about how it’s ok to make these for yourself and eat all of them. It’s super satisfying, in fact. Some people “self-care” with bubbles baths and essential oils – but we, the eaters, are over here making real food and standing at our kitchen counters, in peace, eating something so delicious and knowing your insides are loving it too. Just you and your liver, loving life together.
Note: I also tried a roll with strips of mango in it and no peanuts – possibly even better. These are even easier on the go because you’re less tempted to dunk them in the peanut sauce. Driving? only have one free hand – go with the mango roll.
Baked crispy tofu with slightly spiced lime peanuts are wrapped with your favorite veggies in collard green and rice paper wrapping. Served with easy peanut sauce they are so tasty and fresh for lunches, appetizer, or potluck!
- 1 tbsp olive oil
- 1 clove garlic, peeled and slivered
- 1 cup peanuts
- 1/2 tsp cayenne (or to taste)
- 1/2 lime, juiced
- 1/2 tsp lime zest
- 1 lb extra firm organic tofu
- 2 tsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp smoked paprika
- 1/4 tsp coriander
- 9-12 rice paper wraps
- 1 red bell pepper
- 1/2 cup cilantro
- 1 jalapeno
- 1 bunch collard greens
- mango (optional)
Preheat oven to 375
Cut tofu into 9 slices, about 1/3" thick. Line a cookie sheet with parchment paper and pour 1 tsp of the oil. Lay the slices down and top with the rest of the olive oil, spices, and salt.
Bake for 25 minutes. Let cool briefly and cut lengthwise into 5 strips each.
While tofu bakes - make peanuts.
Add oil and thin garlic slices to fry pan and heat over medium heat. When the nuts start to brown add the peanuts, cayenne and lime juice. Cook for about 5 minutes. Remove to a bowl and toss with lime zest.
Wash and prep your veggies.
Wash collard greens and peel back leave from stem up until the point where the stem gets soft and flexible, break it off there. You'll have a horseshoe shape (sort of).
Sliced the bell pepper in strips, wash the cilantro and remove thick stems. Slice jalapenos thinly.
Assemble the rolls!
I fill a pie dish with about 1" of water. Lay one rice paper wrap in the water and let it get wet for about 10 seconds, flip over and wait another 20. Transfer to a flat surface.
Lay the collard green with the open slice towards you, add fillings, all at the bootom third of the wrap. Roll up like a burrito - bottom folded in, then the sides, then all the way up. Add a little water at the top if need to get it to stick.
You should be able to make 9 wraps (i suggest 12 because you are bound to tear one or two! 🙂