Nori sheets are rich in minerals—potassium, calcium, magnesium, iron, zinc. Eating 1 Nori sheet will get you enough iron for a day.
These rolls are packed with fiber and protein found in tofu and buckwheat noodles; and are pretty much addictive!
- 450 g firm tofu
- 1 tbsp extra virgin olive oil
- 1 tsp tamari
- to taste sea salt and pepper
- 225 g uncooked buckwheat noodles
- 2–3 large carrots, shredded
- 1 large orange pepper, sliced thinly
- 1/2 long zucchini, sliced into strips
- 2 spring onions, sliced lengthwise into sticks
- 4 kale leaves, torn to pieces
- 1 bunch fresh mint leaves, roughly chopped
- 12 rice paper wrappers
- 12 nori sheets
- 2 tbsp tahini
- 2 tbsp sesame seeds
- mixed salad leaves (for garnish)
Prepare the tofu:
1. Preheat oven to 200°C, and line a large baking tray with parchment paper.
2. Drain the tofu and pat dry, then cut into thick slabs and arrange in a single layer on the prepared baking tray. Drizzle with olive oil, tamari, and sprinkle with salt and pepper. Turn over to ensure both sides are evenly coated.
3. Bake for 15 minutes, then remove from the oven and carefully turn. Bake for another 10-15 minutes, until the tofu is golden and crisp.
4. Set the tofu aside to cool.
5. Once cooled, slice into about 1cm sticks.
Prepare the vegetables:
1. While the tofu is baking, prepare the vegetables. Shred the carrot using a mandoline, or a very sharp knife. Cut the other vegetables into similar sizes, and as thinly as possible.
2. Prepare the noodles according to package directions. Once softened rinse under cold water and drain very well.
Get ready to assemble:
1. Submerge a rice paper wrapper into the cold water and count to four. Then remove from the water, shake it off a bit, and set on a cutting board. It may seem too stiff, but it will continue to absorb water as you work. Place one Nori sheet on the rice paper.
2. Place some kale then a piece of tofu, a few pieces of each kind of vegetable, and a small handful of noodles. Top the noodles with some basil and mint, then get ready to roll.
3. Carefully lift one side of the rice paper and nori sheet over the filling, and then use your fingers to pull the filling back towards you a bit. Fold the ends in, and continue to roll until everything is sealed in.
4. Repeat until you’ve run out of filling!
5. Drizzle with some runny tahini, sprinkle with sesame seeds and serve on a bed of mixed leaves, such as rucola, radicchio and lettuce.
Also by Roberta: Oven-Baked Oyster Mushroom Kebabs
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Photo: Roberta Farrugia