We are so happy that Nicola from The Kleen Kitchen agreed to share with us one of her favourite ways to use Tohu in her everyday eating. Hot days usually means that most of us can not muster up the energy to cook. These summer rolls are ideal for the season and ticks all the boxes as a bring to a party food, tasty, nutritious and they look damn good!

Serves: 4

Cooktime: 20m

Prep time: 10m

Difficulty: Easy

Vegan

Gluten Free

everything you need

Tohu marinade

1 block of Fu fighters Tohu
2 tbsp tamari
2 tbsp maple syrup
1 tbs coconut oil

For the rice paper rolls

1 x packet rice paper rolls
1 ripe avocado sliced
2 carrots thinly sliced
¼ red cabbage thinly sliced
30g bunch coriander leaves
2 tbs poppy seeds
3 cups vermicelli noodles

Dipping sauce

3 heaped tbs smooth peanut butter
2 tbs apple cider vinegar
1/3 cup coconut milk
2 tbs sriracha
2 tbs maple syrup
1 tbs grated ginger
Pinch salt

Step 1

Start by slicing the Tohu into ½ inch slices, place on a clean tea towel and gently press to remove any excess moisture. Place all the marinade ingredients into a bowl, whisk and then add sliced Tohu to marinate for 30 minutes.

back to ingredients

Step 2

Once marinated pan fry the tohu in the coconut oil until it is lightly crispy on each side, once cooked place on a plate to cool. Soak your vermicelli noodles in hot water for 5 minutes and then drain, rinse with cold water and place in a bowl.

Step 3

I like to get all my roll ingredients ready in small bowls (avocado, carrots, coriander, cabbage, poppy seeds). I also prepare a bowl of cold water, a slightly damp tea towel and a plate to serve the rolls.

Step 4

Next soak 1 of the rice paper wraps in cold water for 1-2 mins until floppy. Remove the rice paper and shake off excess water and place on the damp tea towel. Place a slice of tohu in the centre with a sprig of coriander. Add a strip of avocado, pile some noodles on top, then add a layer of carrot and red cabbage and a sprinkle of poppy seeds. Fold the bottom half of the rice paper over, then fold the sides in and tightly roll it up. Cut in half with a sharp knife and place in a plate to serve.

Repeat until you’ve used up all your ingredients.

Step 5

Add all dipping ingredients into a blender and blend until smooth. Place the sauce in bowl and get dipping!

The Kleen Kitchen was established in 2017 by Nicola Morek.

The Kleen Kitchen’s philosophy is to feed your body with most wholesome, freshly made, high quality and nourishing food possible. All our desserts are 100% organic, raw, dairy, gluten, soy and refined sugar free.

www.thekleenkitchen.co.uk is where you can find lots more info or order one of Nicola’s treats.