Vegan egg rolls filled with taco tofu, black beans, corn and cilantro. With an avocado buttermilk ranch dip!
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1/2 Block Extra firm tofu (about 8 oz.) 2 tsp. Olive oil 1/2 C. Black beans, canned 1/2 C. Corn, canned 1 1/2 Tbsp. Taco seasoning 1/4 C. Cilantro 8-10 Egg roll wrappers, vegan (I used Dynasty) 1 Small Avocado 1 C. Almond milk or other non dairy milk 1 tsp. Apple cider vinegar
Instructions:
Heat the olive oil in a non stick pan on medium high.
Squeeze the half block of tofu over the sink, squeezing as much liquid out as you can. It is okay if it starts to crumble, you will be crumbling it anyways.
Next, crumble the tofu into the non stick pan. Break up any large pieces with a wooden spoon. Press the crumbled tofu into the pan and saute, reducing heat as needed for a few minutes, until the tofu is starting to brown, then toss and press back into the pan. Repeat until all of the tofu is light brown.
