Plant-Based Nori Rolls

Ingredients

The wasabi mayonnaise is a dip

• Silken Tofu Block
• One lime (zest, juice and zest)
• Half a teaspoon of salt
• 1/2 tbsp vinegar
• Wasabi – 1-2 teaspoons (accordingly to your taste).

Tofu marinated

• Tofu 1 block
• 40 g of tomato puree
• Cayenne Pepper, 1/2 teaspoon or according to your taste
• 1 tsp smoked paprika
• Salt 1 teaspoon
• Sunflower oil 40g

The noodles

• 1 pack fine rice noodles
• Sesame Oil 2 Tbsp

Vegetables

• One large carrot
• Red pepper
• One cucumber
• White or red cabbage 100g
• One baby gem or any other soft-leaf lettuce
• 1 pack Nori sheets

Directions

• Make the dip first. Mix all ingredients together until super smooth. You can add more wasabi to suit your taste.
• Cut the tofu firm into squares approximately 1 cm thick. Add the tofu to the marinade and mix the rest of the ingredients. Let it marinate in the fridge for 10 minutes. The coated tofu should be baked in the oven between 10-15 minutes.
• Follow the directions on the package to add the rice noodles and sesame oil to the boiling water. Cook or leave the noodles standing according to instructions. To prevent the noodles from clumping, stir them. To stop cooking the noodles, drain and rinse them with cold water.
• Peel the carrots. Red pepper, carrot and cucumber should be thinly sliced to a length of 5cm and a thickness of 2cm. To preserve their ‘wavy shape’, slice the lettuce and cabbage in thin strips.
• Place the nori on top of a dampened clean cloth. Place a few Rice Noodles on the quarter closest to you. Add 3 Red Pepper batons, 3 Cucumber batons, Cabbage and the same amount of lettuce. Roll the nori by folding the side closest to you, tucking it in, and then rolling the rest of the nori over. Wet the edges and firmly press to stick them down.