Ingredients

• 12 leaves Romaine lettuce
• 2 medium carrots
• 1/2 medium red onion
• 16 ounces firm tofu
• 1/2 tablespoon ground cumin
• 1/2 tablespoon granulated garlic
• 1/4 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 12 rice wrappers for spring rolls

Preparation

1. Wash and dry the lettuce, then cut each leaf in half lengthwise. Cut carrots  julienne style. Slice onion. Set aside.
2. Boil 6 cups of water and set aside to soak the rice wrappers later.
3. Drain and pat dry the tofu. Slice it into 12 pieces, each about 4″ long.
4. Spread the tofu on plate and season it evenly with cumin, granulated garlic, sea salt and black pepper.
5. Heat a non-stick pan with olive oil. Place the tofu strips in the pan, seasoned side down. Season the other side and fry until the bottom is lightly browned, about 1 to 2 minutes. Flip and fry until second side is lightly browned. Place the tofu on a plate to cool.
6. Pour hot water into a large shallow bowl. Dip a rice wrapper in hot water. Once it’s slightly soft, place the wrapper on a large plate and place 2 halves of the lettuce in the center of the wrapper. Sprinkle 2 to 3 tablespoons of  carrot and 1­ to 2 tablespoons of sliced onion on top of the lettuce. Place one cooled tofu strip on top of the vegetables.
7. Fold the sides in, and then fold the bottom up and roll tightly. Repeat with the rest of the rice wrappers, vegetables and tofu strips.
8. Refrigerate and serve cold with your favorite low-sodium dressing.

Helpful hints

• Serve with 2 tablespoons of low-sodium dressing. Miso ginger dressing is a good choice.
• Although the amount of salt used in this recipe is minimal, some individuals may wish to further reduce sodium content by using salt-free seasoning. Mrs. Dash and Kirkland No Salt Seasoning are good alternatives.