Alright friends, here is the second post to No Bread Ideas- Low Carb January! I know we often think of tofu as a meat substitute for a meal, but why not use it during snacks?! Tofu is great because you can basically make it taste like anything you want! It's packed with protein, calcium, and is low-cal.
Serving size: 4 rolls
Makes 8 rolls total
1 block extra firm tofu 1 tablespoon olive oil 2 tablespoons Annie's Lite Gingerly Vinaigrette Dressing 1 tablespoon fresh ginger, minced Half teaspoon ground cumin Salt and pepper to taste 1 cucumber, washed 8 toothpicks
Place the oil in a pan on medium-low heat
Make a slit in the tofu container and drain out the water in the sink.
Place block of Tofu on a cutting board and cut 1/8 inch slices along the short side cutting 1.5 - 2 inch pieces.
Place each piece of tofu in the hot pan. Pour on the dressing and sprinkle on the minced ginger, cumin, salt, and pepper. Allow 15-20 minutes to cook (or until slightly brown) Don't forget to flip the tofu! Set aside to cool.
Cut cucumbers lengthwise in 1/8 inch thick slices. Aim to get roughly 8 slices out of the cucumber.
Lay one cucumber slice flat on the cutting board. Place a stack of four pieces of tofu on each end of the cucumber, roll it up, and place a toothpick through the center to keep it in a tight roll.
*Optional: Looking for some vitamin A? Slice a carrot lengthwise and roll it up with the cucumber! It adds color and makes for an appealing treat!