Tag Archives: sambal

Vegetarian Tofu Summer Rolls Recipe

I like to keep my cooking fresh and easy, especially in the heat of summer. My food prep routine consists of one weekend batch cooking session where I prep salad fixings, roast veggies, cook a pot of rice, and make a batch of baked tofu. I always make a treat too, like banana cookies, chocolate muffins or a fruit crisp. It’s a good trick to bake a sweet at the end of a cooking session to fill the kitchen with aromas of cinnamon or chocolate instead of the less desirable scent of roasted broccoli. (Plus, dessert!)

Vegan Spring Rolls

Those few hours spent in the kitchen saves me loads of time during the week. Dinners are a quick assembly of ingredients into a rice bowl, BIG salad, or summer roll (a.k.a. spring roll). I love summer rolls because they can be stuffed with almost anything, and are easy to make once you get the hang of rolling them. (Check out this great how to roll fresh Vietnamese spring rolls tutorial from White on Rice Couple.)

Vegetarian Summer Rolls

I’m sharing a very basic recipe for making summer rolls, but think of it as a guide. My favorite fillings are baked tofu, avocado and cucumber. Herbs like cilantro or Thai basil are also a must. Swap in whatever ingredients you love or have on hand, the whole point is to mix it up! Often I add lettuce, shredded carrot or even shaved zucchini. Plus, you can make as many of few as you’d like. Summer rolls don’t keep well, so I suggest only rolling what you plan to eat right away.

Vegetarian Tofu Summer Rolls Recipe
Rice Paper Wrappers:
Spring roll rice paper wrappers
Warm water
Sambal Baked Tofu slices (recipe link)
Avocado, pitted, peeled and sliced
Seedless cucumber, cut into matchstick pieces
Fresh cilantro leaves
Sliced green onions
Dipping Sauce:
Tamari with a swirl of sambal oelek chile sauce

Prep and organize all ingredients. Work by making one summer roll at a time. Soften a rice paper wrapper in warm water; place on a work surface. Starting at the end nearest you, layer filling ingredients on rice paper. (Resist the urge to overfill!) Tightly roll, folding in edges, if desired. Serve with dipping sauce.

Tip: Using high quality, strong rice paper wrappers is the key to summer roll success. I’ve had great luck with Three Ladies Spring Roll Rice Paper Wrappers (Amazon product link)

More fresh wrap and roll recipes:
Hummus Collard Wrap
Vegan Mushroom Lettuce Wraps
Vietnamese Tofu Summer Rolls from Le Petit Oeuf
Vegan Cucumber Mango Summer Rolls from Food Faith Fitness

Tofu Summer Rolls

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Easy Sambal Baked Tofu Recipe

Sambal Baked Tofu
Tofu is one of those ingredients that seems to mystify many cooks. Honestly, it’s one of the easiest vegetarian proteins to make! I like to crumble it up in a tofu scramble, or simply season and bake it to use in rice or noodle bowls, salads and spring rolls.

To make baked tofu, start with extra firm organic tofu. I love the old school tub tofu, the kind soaking in water. (Forget silken tofu, it breaks easily and, in my experience, always disappoints.) Drain and rinse the tofu with fresh, cold water. Then gently but firmly press the block of tofu between your hands to release extra water. Pat dry, slice and season. Then you’re ready to bake.

Easy Sambal Baked Tofu Recipe
1 package (12-ounces) tub-style extra firm tofu
1 tablespoon sambal oelek chile sauce
1 tablespoon tamari (soy sauce)
1 teaspoon toasted sesame oil

Heat oven to 350 degrees F. Line a shallow baking pan with parchment paper.

Drain and rinse tofu. Press tofu brick to release excess water; pat dry. Slice tofu brick into 8 slices. Place tofu slices in a single layer in baking pan.

For sauce, stir together sambal, tamari and sesame oil. Spoon and spread sauce over both sides of tofu slices. Bake tofu 20 to 25 minutes until sauce is absorbed and the edges begin to brown. Serve warm or cold. Store in the refrigerator.

Makes 4 servings (2 slices each)

More baked tofu recipes:
Honey Sriracha Baked Tofu
Easy Baked Tofu from Eating Clean Recipes

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Black Ramen Veggie Bowl Recipe

Black Ramen Veggie Bowl Are you food curious? Do you spend far to long at the grocery store browsing every aisle and reading package labels? That’s how I came across my latest food find– gluten free rice ramen noodles. The black forbidden rice ramen noodles are my favorite…I love the striking color.
Gluten Free Rice Ramen
Rice ramen noodles make a great base for a weeknight veggie bowl. The ramen cooks in 4 minutes, and the whole dish comes together in 10. Simply toss the hot cooked ramen noodles with a knob of butter and a splash of tamari. Top with fresh cut veggies and a spoonful of sambal and you’ve got dinner.

Black Ramen Veggie Bowl Recipe
1 cake black forbidden rice ramen (gluten free)
1 tablespoon butter
1 teaspoon tamari (gluten free soy sauce)
1/2 medium avocado, coarsely chopped
1/2 cup cherry tomatoes, halved (I used mixed heirloom)
2 teaspoons sambal oelek chile sauce

Cook ramen according to package directions; drain. Combine hot ramen, butter and tamari in a bowl. Top with avocado, tomatoes and sambal. Toss to mix. Eat immediately.

Makes 1 veggie bowl

Serving Ideas: Top with a fried egg or a few slices of baked tofu.

Tip: If cooking gluten free, be sure to use gluten free soy sauce. Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Ramen Veggie Bowl