Low-Carb High-Protein Dinner in Just 20 Minutes!
Looking for a quick, gut-friendly meal that’s packed with plant-based protein and bursting with flavor? This crispy tofu rice paper wrap over veggie noodles is your new go-to!
Low-carb, high-protein meal
Perfect for weight loss & light dinners
Gluten-free, dairy-free, no sugar, low GI
Ready in under 20 mins!
Ingredients:
100g organic tofu
Pink salt – to taste & Seasoning
1 small carrot
1 small green zucchini or English cucumber
1 small yellow zucchini (or capsicum if not available)
3 cloves garlic, chopped
1-2 tsp olive oil
½ tsp soy sauce
2 rice paper sheets
Water – for soaking rice paper
Step-by-Step Recipe:
Slice 100g tofu into two equal cubes.
Use a fork to poke small holes all over to absorb the flavors.
Mix pink salt, coriander powder, cumin, amchur, ginger powder, piri piri, oregano, and mixed herbs in a small bowl.
Rub this spice mix generously onto tofu slices. Set aside to marinate.
Peel carrot, green zucchini, and yellow zucchini into long noodle-like strips using a peeler or spiralizer.
Chop garlic cloves.
Heat ½ tsp olive oil in a pan.
Place tofu slices and roast on low flame until crispy golden on both sides. Remove and set aside.
In same pan, heat ½ tsp olive oil.
Add chopped garlic, sauté until fragrant.
Add ½ tsp soy sauce.
Add the veggie noodles, cover, and cook for 2–3 minutes (they should remain a bit crunchy). Set aside.
Dip each rice paper sheet briefly in a bowl of water and place on a flat surface.
Place one crispy tofu cube in the centre of each.
Wrap like a spring roll.
Heat ½ tsp olive oil again.
Pan-roast the rice paper wraps on low heat until slightly crisp on both sides.
On a plate, make a base of veggie noodles.
Place crispy rice paper tofu wraps on top.
Serve hot with a side of soy sauce or spicy chutney.