Tofu Caesar Summer Rolls

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  4 oz or 113g

• Coconut oil

  1 tbsp or 14g

• Lettuce

  Romaine or cos, raw

  4 leaf outer or 112g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Caesar dressing

  Salad dressing, regular

  4 tbsp or 59g

• Rice Paper

  Banh Trang

  4 sheets or 54g

Directions

1. Slice the tofu into two thin rectangles and press with a towel to remove excess moisture.
2. Heat the coconut oil in a pan over medium-high heat. Add the tofu, season with salt and pepper, and cook for 4-5 minutes per side until golden. Let cool and slice into 8 strips.
3. Dip a rice paper sheet in warm water until slightly softened, then place on a plate lined with a damp cloth.
4. Place tofu strips in the center of the rice paper, top with avocado, Parmesan cheese, and shredded lettuce.
5. Fold the rice paper around the filling, starting with the sides, then wrap tightly. Place the roll on a serving plate lined with a damp towel. Repeat with remaining rice papers.
6. Serve immediately with Caesar dressing as a dipping sauce.

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