Tofu Egg Rolls/Paula H.'s Favorite

Hello My Lovelies!

I am extra exhausted after planting for my Mum's Fall/Winter garden along with other cleaning and scrubbing activities I was involved in this last week while visiting my parent's house. Well, that along with my turbulent & somewhat terrifying plane ride home have completely sapped my energy;)

I do want to quickly share with you the tofu egg rolls I made this week for my parents. My Mom particularly loved these and is still making them now that I'm gone, so I figured they're worth posting (smile). And even if you don't normally like tofu, you will most likely love these morsels of fried deliciousness. Hence these rolls are a great way to sneak some organic soy into your diet while also indulging a bit!

Tofu Egg Rolls-Makes 6 Rolls

Nasoya or other Egg Roll Wraps (6)

Organic Extra Firm Tofu (7 oz. or 1/2 pack)

Cumin

Black Pepper

Fresh Basil Leaves

Oil for frying

*The combination of cumin, black pepper, & fresh basil is particularly lovely, Dearies!

Place oil in a pot so that it is about an inch deep-at least. Bring stove to medium heat and allow oil to heat (about 350 degrees Fahrenheit) while you set up your rolls.

Open your tofu and cut off half of the block. Place it on a dry paper towel. Use another paper towel to dry it and take out some of the moisture. Cut into six long strips or whatever way you'd like to cut it really. Again, dry the individual pieces with a clean paper towel.

Sprinkle each piece of tofu with a light dusting of cumin and black pepper. Place a piece of tofu on a wrapper with a leaf of torn basil-be sure that a corner of the wrapper is pointed towards your belly, not a side of the square. Bring the pointed corner end of the wrapper over the tofu tucking it while beginning to roll. Grab the sides (to your right & left) and neatly fold them on top of the tofu while continuing to roll forward. Let the roll sit on the seem and begin this process again. If this makes no sense to you;), see here!

Make sure your oil is hot for frying (about 350 degrees). I never use a thermometer. I just stick the end of a roll in and if my stove is at medium heat and it sizzles, then I start frying seam side down! Allow to fry on both sides for a total of about 1-1 1/2 minutes. Place rolls on a paper towel and serve with low sodium soy sauce...

p.s. I douse my soy sauce with a touch of toasted sesame oil & sriracha for extra effect!

*Oh, and if anyone has seen vegan egg roll wrappers at any of the major stores, please do let me know! BTW, Nasoya Egg Roll Wrappers are vegetarian and available at places like Publix and Whole Foods...