I am a huge fan of Salad Rolls. They're light, fresh, and not greasy at all like a Spring Roll can be. Usually they are filled with some combination of herbs, like basil and cilantro, vermicelli noodles, tofu, and sprouts, though there is some wiggle room, it seems, when it comes to fillings.
I had a yen for a Salad Roll-type wrap and used what I had on hand to make a delicious spin on this Thai restaurant favorite.
Thai Salad Roll Wrap (makes 2):
2 whole wheat tortillas/flatbreads/what-have-you
2 thick slices tofu
2 large romaine lettuce leaves
1 carrot, peeled into strips
6 thin slices of cucumbers, sliced again
4 large leaves basil
14 mint leaves
2-3 tbsp. cilantro, chopped roughly
1/4-inch amount soba noodles (measure with your index finger wrapped around the dry noodles)
1 tbsp. green curry paste
2 tbsp. soy sauce, divided
1/4-1/3 cup water
2 tbsp. vegan sour cream
2-3 tsp. Sriracha, divided
Juice from half a lime
Salt and pepper
Begin by heating your oven to 400 degrees. Prepare your tofu, coating it with a mixture of 1 tbsp. soy sauce, 1 tsp. Sriracha, and salt and pepper. Once the oven is heated, place the tofu on a well-oiled piece of aluminum foil and put it in the oven on a high rack.
The tofu will cook for about 15-20 minutes, and should be flipped halfway through the cooking process. This will give you plenty of time to prepare your vegetables.
Next, heat some water in a medium-sized pot. Once the water is boiling, add your noodles and cook about 5 minutes until they are done. Return the noodles to the cooking pot with 1 tbsp. soy sauce, the green curry paste and as much water as needed to cover, and cook on the lowest possible heat setting, stirring occasionally.
Mix together 1-2 tsp. Sriracha, the sour cream, and the lime juice. This will be used to coat the wrap, adding flavor and keeping the wrap from being too dry.
Once the noodles have absorbed their cooking liquid, and the tofu has been removed from the oven, and cut lengthwise into thirds, you are ready to assemble your wraps.
Begin by coating your wrap with the sour cream and Sriracha mixture. Place the romaine leaf down, and fill it with three slices of the tofu, and about half of the carrots and cucumber. Next to this, add the herb ingredients, the basil, mint, and cilantro, and top with half of the soba noodles.