16 oz tofu organic, extra firm, drained
½ cup plus 2 tbsp Mother Raw Japanese dressing, divided, plus more for drizzling in the rolls
6 rice paper
¾ cup red cabbage, shredded
1 carrot, shredded
1/4 cup cilantro, chopped
⅓ cup peanut butter
1 tbsp lime juice
1 tbsp coconut aminos
2 to 3 tbsp hot water, as needed to thin the dip
These are the perfect snacks to have on hand when you want something fresh and light. The marinated tofu adds a lot of flavor and don’t be shy with the Mother Raw Japanese dressing.
Cut the tofu into slabs and place in a container. Pour ½ cup Mother Raw dressing all over the tofu and coat well on both sides. Refrigerate overnight to marinate.
Preheat the oven to 400℉ and line a baking sheet with parchment paper. Place the tofu on the baking sheet and bake for 13 minutes, remove from the oven and flip the tofu over and bake for another 12 to 13 minutes, until browned. Let them cool and then slice into thin strips and set aside.
Once all of the ingredients are sliced and ready to go, use a large bowl and fill it with water. Place one rice paper into the water and soak for 15 to 20 seconds. Gently remove and let excess water come off. Place on a clean countertop surface and then fill with tofu, cabbage, carrot, and cilantro, drizzling extra sauce on top of the rolls if desired. Fold upwards and tuck the sides in and roll.
Add the peanut butter, remaining 2 tbsp Mother Raw Japanese dressing, lime juice and coconut aminos to a blender and blend until smooth and creamy, adding water as needed to thin.
Enjoy immediately, or store in a sealed container in the fridge for up to 1 day. Serve with the peanut sauce.
Tofu and Veggie Fresh Rolls
For a nut-free option: use
sunflower seed butter
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