Spinach Tofu Rolls with Sesame-Ginger Sauce

First, press excess water from the extra-firm tofu using a clean kitchen towel or paper towels, then crumble it into a bowl. In a skillet, heat 1 tbsp of olive oil over medium heat, then sauté the chopped red onion and minced garlic for 2-3 minutes until fragrant. Add the crumbled tofu and cook for another 5-7 minutes until lightly golden. Then, add the fresh spinach and cook until wilted (about 3-5 minutes). Stir in the nutritional yeast and breadcrumbs, season with salt and pepper to taste, then remove from heat and let it cool.

While the filling cools, prepare the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, maple syrup (or agave syrup), water, and optional chili flakes. Taste and adjust seasonings as needed.

Prepare a large, shallow dish with warm water. Dip one rice paper sheet at a time into the water for 15-20 seconds, until just pliable. Place the softened rice paper on a clean cutting board or work surface. Place 2-3 tablespoons of the filling in the bottom third of the sheet, then fold up the bottom edge, fold in the sides, and roll tightly like a burrito or spring roll. Repeat the process with all remaining rice paper and filling.

Serve the spinach tofu rolls immediately with the freshly made sesame-ginger sauce. Enjoy your meal!