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WHITE BEAN TOMATO SALAD: https://www.instagram.com/p/CCHNs2lptVM/
SRIRACHA TOFU HAND ROLLS
1 block extra firm tofu, pressed and sliced
2 tbsp sriracha
2 tbsp toasted sesame oil
2 tbsp liquid from pickled ginger
1/4 cup soy sauce
1/4 cup rice vinegar
1 garlic clove, minced
5 sheets of sushi nori, cut in half lengthwise to make 10 sheets
2 cups chopped cauliflower
1 large carrot, julienned
1 cucumber, julienned
1/2 red bell pepper, thinly sliced
1 avocado, sliced
place pressed and cut tofu in a flat container.
In a mixing bowl combine the sriracha, sesame oil, ginger liquid, soy sauce, rice vinegar, and garlic.
Pour over the tofu, and let it marinate for at least one hour. Overnight is best.
Lay a sheet of nori flat and fill with a bit of the cauliflower, carrot, cucumber, pepper, avocado, and 1-2 slice(s) of tofu.
Reserve a little bit of mashed avocado to use to seal the end of each roll.
Complete with the remaining nori and tofu. You will have more tofu than you do nori, but you should make these fresh. Any leftover ingredients should be rolled when you’re ready to eat it.
Serve with soy sauce and pickled ginger.
RED CABBAGE TACOS
1 cup walnuts (raw or dry roasted), minced finely
1 tbsp soy sauce
1 tsp cumin
1 tsp chili powder
1 tsp nutritional yeast
1/2 tsp garlic powder
guacamole (find mine at this link) https://sweetpotatosoul.com/2020/02/ultimate-vegan-burrito-bowl.html
1 head red cabbage, leaves cut off like in video
fresh cilantro for garnish
1 large carrot, shredded
In a bowl combine the finely minced walnuts, soy sauce, cumin, chili powder, nutritional yeast, and garlic powder. Stir well
Make the guacamole.
Fill the cabbage leaves with guacamole and the walnut “taco meat”, then garnish with fresh cilantro and shredded carrot.
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