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Ingredients
  • 2 large russet potatoes peeled and sliced into ¼-inch-thick rounds (about 3 ½ to 4 cups)
  • Salt
  • 1 tablespoon plus 1 teaspoon olive oil or vegetable broth
  • 1 medium yellow onion diced (about 1 ½ cups)
  • 1 (14 to 16-ounce) block extra-firm tofu pressed and crumbled into small crumbles
  • 1 teaspoon garlic powder
  • 1 teaspoon finely ground black pepper
  • ¾ teaspoon poultry seasoning
  • ½ teaspoon mustard powder (optional)
  • 2 tablespoons nutritional yeast
  • 1 cup dried breadcrumbs or gluten-free breadcrumbs
  • 3 tablespoons cornstarch or arrowroot
  • ¼ teaspoon kala namak (optional)
  • 4 rice paper spring roll wrappers
  • subheading: Optional for the glaze:
  • 2 tablspoons tamari or soy sauce
  • 2 tabelspoons maple syrup
  • 1 teaspoon sriracha
Steps
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