Crunchy Toscana Bites: Vegan High-Protein Rice Paper Rolls (Airfryer & Oven)
Crispy Tuscan bites made with smoked tofu, sun-dried tomatoes, and aromatic herbs. Golden brown and crunchy on the outside, savory and spicy on the inside. Perfect as a snack, finger food, meal prep, or as a light meal served with a creamy dip.
Ingredients
- 1 red onion
- 4 garlic cloves
- 300 g smoked tofu
- 2 tbsp psyllium husks
- 1 tbsp mustard
- 1 tbsp tomato paste
- 3-4 tbsp tamari
- 2 sun-dried tomatoes
- 1 tbsp fresh marjoram (or 1/2 tbsp dried)
- 6 rice paper wrappers
- optional: pepper
- oil for spraying
Instructions
- Finely dice the onion and garlic; chop the sun-dried tomatoes into small pieces.
- Crumble the smoked tofu finely.
- In a bowl, mix all the ingredients, except for the rice paper and oil, into a dough. Season with pepper to taste.
- Let the dough rest for 30 minutes so the psyllium husks can bind the mixture and make it moldable.
- Briefly soak the rice paper sheets one at a time in lukewarm water until soft. Place the filling in a strip along the bottom third, fold in the sides, and roll up tightly.
- Cut the rolls into even pieces with scissors and spray all sides with oil.
- Air Fryer: Place the bites in a single layer in the basket. Cook at 200 °C for about 15 minutes. Turn them halfway through so they crisp up evenly.
- Oven: Place the bites on a baking sheet lined with parchment paper, leaving some space between them. Bake at 200 °C on the convection setting for 20 to 25 minutes. Turn them over after about 12 minutes and lightly spray them with oil again.
Notes
Tip: If the dough still seems too moist after it has risen, simply stir in another teaspoon of psyllium husks and let it sit for a moment. The bites taste best fresh out of the oven. They go well with a dip made from cashew butter, lemon, and tamari. Or try my vegan mayonnaise made from silken tofu.
Nutritional values per person:
Protein: approx. 29 g
Carbohydrates: 28 g
Fat: 12 g (not including the oil)