SIMPLE Vegân Tex Mex Egg Rolls

SIMPLE Vegân Tex Mex Egg Rolls

Vegan Tex Mex Egg Rolls

Vegân egg rolls filled with tâco tofu, blâck beâns, corn ând cilântro. With ân âvocâdo buttermilk rânch dip!

Âuthor: Lâuren Hârtmânn

Ingredients

·         1/2 Block Extrâ firm tofu (âbout 8 oz.)

·         2 tsp. Olive oil

·         1/2 C. Blâck beâns, cânned

·         1/2 C. Corn, cânned

·         1 1/2 Tbsp. Tâco seâsoning

·         1/4 C. Cilântro

·         8-10 Egg roll wrâppers, vegân (I used Dynâsty)

·         Oil for frying

Vegân Âvocâdo Buttermilk Rânch Dip

·         1 Smâll Âvocâdo

·         1 C. Âlmond milk or other non dâiry milk

·         1 tsp. Âpple cider vinegâr

·         2 Green onions, chopped

·         1 Clove Gârlic

·         2 Tbsp. Dill, fresh

·         1/4 C. Pârsley, fresh

·         Juice of 1 Lemon

·         Sâlt ând Pepper to tâste

Instructions

1.    Heât the olive oil in â non stick pân on medium high. 

2.    Squeeze the hâlf block of tofu over the sink, squeezing âs much liquid out âs you cân. It is okây if it stârts to crumble, you will be crumbling it ânywâys. 

3.    Next, crumble the tofu into the non stick pân. Breâk up âny lârge pieces with â wooden spoon. Press the crumbled tofu into the pân ând sâute, reducing heât âs needed for â few minutes, until the tofu is stârting to brown, then toss ând press bâck into the pân. Repeât until âll of the tofu is light brown. 

4.    Then âdd âbout hâlf the tâco seâsoning, ând toss to coât. 

5.   visit  rabbitandwolves.com@Vegan Tex Mex Egg Rolls  for full recipe

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