Seaweed Tofu Rollups

Nate decided to make tofu rollups for a friend we had over for dinner a few weeks ago. Of course, there is no actual recipe for these so Nate threw some things together and we all agreed we rather liked the result. So this weekend, we again cooked the tofu rollups adding two vegetable sides and discovering what makes this recipe work. So, for those of you who are interested in trying not just a delicious vegan meal, but Nate's first culinary creation here's the recipe!

Seaweed Tofu Rollups

1 package of Tofu (extra firm)
1 jar Whole Foods brand soy and ginger sauce
1 package of Nori seaweed sheets
4 medium scallions/green onions

cornmeal for wrapping
cooking spray for cookie sheet
cooking sheet or baking dish

Slice the Tofu into small rectangular slices about 1/4 inch thick. Chop up scallions. Place in bowl and pour 2/3 of the sauce over them, add 3/4 of the scallions and gently mix (being careful not to break up the tofu slices). Coat a cookie sheet with oil. Take the Nori sheets and wrap a single tofu slice in them, roll them in cornmeal and place them on the cooking sheet. Once all are on the sheet, use remainder of the sauce and scallions as garnish. Cook for 20 minutes at 425. The Nori should be soft and the tofu warm throughout. Here's what they look like in the pan:



We served them with two sides: rainbow chard (w/onions and garlic) and broccoli, but are also thinking about making them to accompany Udon soup. They're pretty versatile, though we discovered that the sauce should be changed sparingly. Hoison sauce, for instance, does not work!

Hope you enjoy! Let me know if the recipe needs clarifications -- I've never written a recipe and I also haven't made the dish!!