Marinated Kale, Turmeric Tofu, Avocado, Mint Summer Rolls
I pretty much live on cold rolls. This is one of my favorite combos.
- 1/2 bunch of kale
- 1/4 cup sweet white miso
- Juice of 1 large lemon
- 1-2 tsp temari, soysauce, or Bragg's
- 1 T honey
- 1/4 olive oil
- 1/2 avocado, sliced
- 3/4 cup shredded carrot and daikon pickles
- 8-10 leaves of lettuce
- 1 handful of mint
- 1 cucumber cut into 3-4" sticks
- 1/2 block of firm tofu
- 1 T turmeric
- Vegetable oil for frying
- Salt and Pepper
- 1/2 package of Vietnamese Rice Wraps
- warm water
FOR THE SAUCE:
- 1/4 cup organic peanut butter
- 1/4 cup Sriracha
- 2 T Hoisin
- To marinate the kale, first devein and chop your kale into a nice shred
- In a large bowl, whisk together the miso, lemon, temari, honey, olive oil
- Dump the kale in, and massage the kale with your hands until combined. Set aside.
- For the Tofu, squeeze as much liquid as you can out of it. I put it in a towel and put heavy books on it. True story. Then cut into 1/2" sticks. In a saute pan, heat the oil for frying and gently toss the tofu in until it's golden. Sprinkle in the turmeric, some salt and pepper, and toss until well coated. Tofu should be yellow and crisp.
- Arrange all the other ingredients around you for easy assembly, and get ready to get down. I like to roll mine by the sink so I can just run water from the tap on my rice paper. But if you prefer, use a shallow bowl for dipping your rice wraps.
- Dip your rice paper or run it under warm water for about 5 seconds. It will still feel kind of firm. Don't waterlog it or it will get gummy.
- Lay down the lettuce, kale, mint, tofu, cucumber, pickles, on 1/3 of the paper. Roll it over once before folding the sides in, and then lay down the avocado. Roll until sealed. Repeat with the rest of your ingredients and as you work, keep the rolls under a damp paper towel. In the photo above, I've separated my rolls with amaranth leaves to prevent sticking to eachother.
- Serve with the sauce (just mix all the sauce ingredients together) The yellow sauce in the photo is leftover kale marinade with a touch of Chinese mustard.