Friday, January 17, 2014

No Bread Ideas! - Cucumber Tofu Rolls

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! 

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