0:25
Rice Paper Sushi Rolls 🍱
1hr · 2 servings These might just be the best food hybrid of all time 🤤🥢 and not just for the Crispy CRUNCH💥 We love rice paper rolls, we love sushi, it’s only a matter of time before we combine the two right?! And these rolls are the kind of magic that makes 1+1 > 2 😋 the crispy chewy rice paper + ocean flavor seaweed + umami teriyaki tofu + homemade vegan mayo + fresh veggies = heaven~ 🍱 TO MAKE: • 8 rice paper • 4 nori sheet • 14 oz extra firm tofu • 1 carrot • 1 avocado • 2 cucumber • 2 cups cooked rice Homemade tofu mayo For the Tofu Glaze - • 1 tbsp rice vinegar • 2 tbsp soy sauce • 2 tbsp coconut amino • 1/2 tsp of brown sugar • 1/4 tsp ginger powder
We think you’ll love these
Related Interests
0:42
Spicy Gochujang Tofu Rice Bowls
SPICY GOCHUJANG TOFU RICE BOWLS 🔥 After receiving so many requests, I have now made a downloadable E-Cookbook (link in bio) with 200+ recipes, enjoy 🌱🤗 CREAMY GOCHUJANG DRESSING 1 cup cashews, soaked and drained 1 cup water 3 tbsp gochujang 1/4 cup soy sauce 3-4 cloves garlic 2 tbsp sesame oil 2 tosp maple syrup 1 chunk ginger 1 tbsp rice vinegar BOWL Dressing Edamame, cooked in salted water Lotus root, cooked in salted water Brown rice Cabbage Cucumber Air-fried tofu Spring onion Pickled veggies Sesame Seeds #mealprep #tofu
0:24
A delicious zero waste recipe featuring just about every vegetable out there! | vegan recipe
Discover The Definitive Plant-Based Cookbook: 200+ Delectable Vegan Recipes & 30-Day Meal Plans! 🌱 [Check Out the Link #veganlover #veganinstaclub #veganhealthy #veganheaven #vegantips #veganrules #vegangram #veganeatsplease #vegansoninstagram #vegandinners #veganproblems #veganrecovery #veganfeed
0:30
Don’t waste the old veggies lying in the back of your fridge! Make these Korean veggie pancakes
Paired with a creamy gochujang dipping sauce for extra punch and flavour. Korean veggie pancakes: - 1 cup flour - pinch of salt - 1 cup water - 1 cup sweet potato ribbons - 1 cup zucchini ribbons - 1/2 cup carrot ribbons - 1 jalapeño, thinly sliced - 1/2 onion, thinly sliced - 3 spring onions, thinly chopped - 1 to 3 tbsp olive oil oil for (for frying) *sub any of the vegetables for vegetables you have on hand, just be sure to follow the same cup measurements. creamy gochujang dip: - 1/3 cup vegan mayo - 1/4 cup cashews, soaked in hot water for 10 minutes and drained. - 2 tbsp gochujang paste - 2 tbsp water - 1 tbsp tamari - 1 tbsp rice vinegar - 1/2 tbsp rice malt syrup - 1 small clove garlic - pinch of salt and pepper #vegan
0:22
PEANUT TOFU SATAY 🎥@vegscratchkitchen
3 tbsp peanut butter 2/3 c coconut milk 2 tbsp maple syrup 1 to2tbsp sriracha 1 tosp sesame oil 3 tosp soy sauce 2 tosp grated garlic 1 tbsp grated ginger 1 lime, juiced 1 block extra or super firm tofu, drained, dried, & cut into cubes|oil, salt, & pepper as needed 1 handful cilantro, finely chopped 2 scallions, thinly sliced on the bias 1/2 cup crushed peanuts 1 tsp white & black sesame seeds 1 tbsp chili crisp oil rice for serving
