Why do raw vegetables taste so good when they’re rolled up all cute? Ok, that dip helps a little too. Who says we can’t keep it fresh in the middle of winter? Shredded, raw brussels sprouts are my leafy green of choice during the winter months – much less smelly than the cooked version. If you’re sitting on the brussels sprout fence – this dish is for you. You can finely shred these little guys with just a few pulses in the food processor. In addition to all these colorful fresh veggies, we have some delicious baked tofu wrapped up in here as well. It’s marinated in my go-to sauce of orange juice, soy sauce, sriracha and garlic – you’re gonna want to make a double batch for sandwiches, salads and snaking. Oh and this dip – let’s not forget about that. It packs a ginger punch and it’s super creamy – just give me a spoon and I’ll go to town.
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Step 1
Shave the brussels sprouts by pulsing them in your food processor a few times.
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Step 2
Let the tofu slices soak up the marinade for at least 10 minutes or overnight.
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Step 3
Bake the marinated tofu for about 20 minutes on 350F until light brown.
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Step 1
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Step 2
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Step 3
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Step 4
Ingredients for the Winter Summer Rolls
3 cups shredded brussels sprouts
3 cups shredded purple cabbage
3 carrots, julienned
3 green onions, thinly sliced
2 avocados
1 pack of extra firm tofu (16 oz)
25 to 30 rice paper wrappers
cilantro for garnish
Ingredients for the Tofu Marinade
3 tablespoons orange juice
3 tablespoons soy sauce
1 tablespoon Sriracha
2 teaspoons garlic powder
Ingredients for the Orange Ginger Cashew Dip
3 tablespoons orange juice
1 tablespoons soy sauce
1 tablespoon Sriracha
1/4 cup cashews (unsalted)
1 inch of ginger
Directions
First dry the tofu well using a kitchen towel or paper towel. Next cut into thin, even pieces lengthwise. Mix together the ingredients for the the tofu marinade in a deep dish and submerge tofu pieces in the marinade. Let the tofu absorb the juices for at least 10 minutes or overnight. While the tofu is marinating, prepare your veggies. Thinly slice the cabbage, julienne the carrots (or thinly slice), thinly slice the green onion lengthwise. In your food processor, shred the brussels sprouts by pulsing them a few times until the leaves are finely cut. Slice the avocado lengthwise. Bake the tofu for 20 minutes at 350F until light brown. Let cool slightly. Submerge the rice paper in a large shallow dish of cold water for about half a minute until just softened. Place the wet rice paper on a kitchen towel to assemble. Add about 1 tablespoon of shredded brussels sprouts, some carrot and cabbage strips, one green onion piece, one slice of avocado and roll up the wrap as shown above. For the dip, simply combine all the ingredients in your food processor and blend.