Take your Vietnamese rice paper rolls to the next level with spicy scrambled tofu and Love Organics Achara!
Ingredients:
Rice paper sheets
- Spicy Scrambed tofu
- 450g firm tofu
- Tsp mustard seed
- Tsp caraway seed
- ½ tsp cumin
- Tsp ground coriander
- 3 tsp turmeric
- 1 tblsp sour cream or natural yoghurt or plain coconut yoghurt (V)
- Season with salt for taste
- Extra Virgin Olive Oil
- Water
Filling:
- Spinach
- Avocado
- Sriracha
- Chimichurri
- Love Organics Achara
- Kelp rice seasoning (optional)
Method:
Prepare the spicy scrambled tofu first
- Heat a large frypan over medium/high heat
- Add Tblsp Extra Virgin Olive Oil
- Add spices and combine until mustard seeds pop.
- Add 2 Tblsp water to spices to create a paste (add more water if required)
- Crumble tofu through your hands into the frypan
- Stir to combine with the spice paste for a couple of minutes
- Add your choice of sour cream or natural yoghurt
- Season to taste.
Prepare the rolls one at a time:
Dip a rice paper sheet in water, shake off any excess and lay down flat on a plate.
In the centre place the spinach, chimichurri and avocado.
Place a generous serve of scrambled tofu, drizzle with sriracha.
Top with your preferred serving of achara.
Fold the bottom end of the rice paper sheet first then turn and begin to roll up like a burrito.
Repeat until you have all the rolls prepared
Whalah!! A delicious and healthy dinner that’s good for your guts ☺
