4 oz organic extra-firm tofu, cut into ½-inch by 2-inch-long strips
4 8-inch rounds rice paper
1 red or yellow bell pepper, thinly sliced
2 cups baby arugula
1/2 avocado, peeled, pitted and thinly sliced
1/4 cup fresh cilantro leaves
In a medium skillet on medium-high, heat oils. Add tofu and cook, turning occasionally, until golden brown on all sides, 5 to 7 minutes. Transfer tofu to a plate.
Cover a small tray with wax paper or parchment. Fill a large bowl with warm water. Dip 1 round rice paper in bowl until just soft and pliable, 8 to 10 seconds. Lay flat on a wooden cutting board. In a row across the center, place one-quarter each of bell pepper, tofu, arugula, avocado and cilantro, leaving a 2-inch border. Fold in sides, then roll forward tightly and lay on prepared tray. Repeat with remaining ingredients. Slice each roll in half before serving.
What better way to utilize summer’s bounty than with seasonal vegetables on the grill? Veggie skewers can be made and marinated in advance and stored in the fridge until ready to roast or barbecue. Try our tofu, mushroom, pearl onion and pepper skewers marinated in a Bourguignon sauce.
Jalapeños tend to grow like mad once they get going, so here’s an easy (and delicious!) way to use up 10 peppers at once. Grilling brings out corn’s inherent sweetness and gives the rich stuffing a smoky flavor you’ll love. Serve as a fun party appetizer, or as a side with grilled chicken or pork.