• 5/8 cup (100g) firm tofu
• 1 tbsp. coconut oil
• 4 Romaine lettuce leaves, shredded
• 1/2 sliced, avocado
• 2 tbsp. Parmesan, grated
• Caesar salad dressing
• 4 rice paper wrappers
Prep: 15 mins
Cook: 10 mins
Slice the tofu into two thin rectangles and press between a towel to remove excess moisture.
Heat the oil in a pan over medium-high heat and add the tofu. Season generously with salt and pepper. Cook for 4-5 minutes per side, until golden. Remove and let cool before slicing into 8 strips.
Dip one rice paper in a bowl of warm water. Remove when slightly softened and place carefully on a plate lined with a dampened cloth or kitchen towel.
Place a few strips of tofu in the centre, top with avocado, and a sprinkle of parmesan. Lastly, top with some lettuce.
Now fold the rice paper around the filling, firstly the sides, and then wrap tightly. Set the finished roll aside on your serving plate lined with a damp kitchen towel. Repeat with the rest of the papers.
Serve straight away with the Caesar dressing as a dipping sauce.