June 1, 2023 | By Terry Walters

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I love the combination of sweet and spicy flavors in this roll. For a heartier texture, make the tofu a few hours in advance and it will firm up nicely. Even if you don’t have all the ingredients, you can make a no-recipe summer roll with leftover salad and a dollop of pesto that’s perfect for a picnic, light lunch, or last-minute appetizer.

Sriracha Lime Tofu Summer Rolls (Vegan)

I love the combination of sweet and spicy flavors in this roll.

ROLLS

• 2 tbsp sriracha sauce
• 2 tbsp maple syrup
• 1 tbsp lime juice
• 15 ounces firm fresh tofu
• 1 cup fresh cilantro leaves
• ½ cup kimchi, homemade (page 40) or store-bought
• 1-2 avocados, peeled, pitted, and sliced
• 1 cup mung bean sprouts
• 8+ large tapioca (or tapioca and brown rice) summer roll wrappers

SAUCE

• 1 tsp sriracha sauce
• 2 cloves garlic, minced
• 2 tbsp lime juice
• 1 tbsp grated fresh ginger root
• 1 tbsp maple syrup
• 1 tsp toasted sesame oil
• 1 tbsp water
• 2 scallions, chopped

1. Preheat oven to 400°F.

MAKING ROLLS

1. In small bowl, whisk together sriracha, maple syrup, and lime juice.
2. Wrap tofu in towel and press to remove liquid. Slice block into ½-inch strips. Place in baking dish in single layer and coat with sriracha mixture.
3. Roast 15 minutes, remove from oven, flip tofu, and roast 10 minutes longer (or until edges appear dry). Remove from oven and set aside to cool.
4. Place cilantro, kimchi, avocado, sprouts, and tofu next to work surface.
5. Hold one wrapper under running water for 3 seconds. Place on cutting board and layer ingredients in middle of wrapper – cilantro, a forkful of kimchi, 2 avocado slices, tofu, and sprouts. Fold in sides of wrapper, then one end, and roll tightly. If wrapper is not pliable, wait a few seconds for it to soften. Add a second wrapper if first one tears. Repeat to use up ingredients.

MAKING SAUCE AND SERVING

1. In small bowl, whisk together sriracha, garlic, lime juice, ginger, maple syrup, sesame oil, water, and scallions.
2. Slice summer rolls in half on diagonal and serve with sauce.

Recipe from NOURISH, © Terry Walters 2022 www.terrywalters.net

Vegan Mexican Street Corn

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It’s hard to improve on locally grown sweet corn in season, but traditional Mexican street corn may do just that with its perfect combination of sweet, crunchy, and spicy. I make this in a skillet (as the grill is usually full), but you can easily skip the pan-sear in favor of grilling the ears of corn whole.

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Mexican Street Corn (Vegan)

A perfect combination of sweet, crunchy, and spicy.

 Servings 4

 Author Terry Walters

INGREDIENTS

COTIJA “CHEESE”

• 1 clove garlic, peeled
• 1 cup blanched slivered almonds (no skins)
• 1/3 cup water
• 1 tbsp lime juice
• 1/8 tsp sea salt

CORN

• 5 ears sweet corn, shucked (or 4 cups frozen corn)
• 2 tbsp plain non-dairy yogurt
• 2 tbsp vegan mayo of choice
• 1 tbsp lime juice
• ½ tsp chipotle powder
• 1/8 tsp ground cumin
• ¼ tsp sea salt
• Freshly ground black pepper
• 2 tbsp chopped fresh cilantro
• Lime wedges to garnish

Instructions

MAKING COTIJA

• Turn food processor on, drop in garlic clove, and mince. 
• Turn off processor and add almonds, water, lime juice, and salt.
• Process until smooth and curd-like, turning processor off to scrape down sides as needed to evenly incorporate ingredients. Set aside.

MAKING CORN

• If using frozen corn, defrost and pat kernels with towel to absorb excess water. 
• Preheat large cast-iron skillet over high heat. 
• When water drizzled on surface sizzles and evaporates, add corn to dry skillet. 
• Sear, shaking pan occasionally, until corn starts to pop and evenly chars. Fresh corn will take 5-7 minutes. Frozen corn will take 2-3 minutes longer. 
• Remove from heat and set aside.
• In separate bowl, combine yogurt, mayo, lime juice, chipotle, cumin, salt, and a few grinds of black pepper. 
• Add to seared corn and fold to combine. Transfer to serving dish. Top with cilantro, as much of the crumbled cotija as desired, and lime wedges and serve.

Notes

Recipe from NOURISH, © Terry Walters 2022 www.terrywalters.net

Recipes republished with permission from Nourish: Plant-Based Recipes to Feed Body, Mind and Soul, © Terry Walters 2022.

Photos by Julie Bidwell, Photography