Fresh Vegan Tofu Summer Rolls

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: Filling:

4 oz rice noodles, dry (110 g)

1 carrot, cut into matchsticks

½ cucumber, cut into matchsticks

1 avocado, pitted & sliced

½ medium bell pepper, julienned

1 cup purple cabbage, shredded (65 g)

2 green onions, sliced

¼ cup fresh cilantro, chopped

subheading: Pan-fried tofu:

8 oz firm tofu (225 g), drained

3 tbsp soy sauce

1 tsp sesame oil

½ tsp agave syrup

1 tbsp cornstarch

subheading: Peanut hoisin sauce:

6 tbsp hoisin sauce

3 tbsp crunchy peanut butter

1 tsp sesame oil

1 clove garlic, minced

Directions at nutriciously.com

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