Serves 4

5/8 cup firm tofu
1 tbsp. coconut oil
4 Romaine lettuce leaves, shredded
½ avocado, sliced
2 tbsp. Parmesan, grated
Caesar salad dressing
4 rice paper wrappers

Slice the tofu into two thin rectangles and press between a towel to remove excess moisture.

Heat the oil in a pan over medium-high heat and add the tofu. Season generously with salt and pepper. Cook for 4-5 minutes per side, until golden. Remove and let cool before slicing into 8 strips.

Dip one rice paper in a bowl of warm water. Remove when slightly softened and place carefully on a plate lined with a dampened cloth or kitchen towel.

Place a few strips of tofu in the center, top with avocado, and a sprinkle of parmesan. Lastly, top with some lettuce.

Now, fold the rice paper around the filling, firstly the sides, and then wrap tightly. Set the finished roll aside on your serving plate lined with a damp kitchen towel. Repeat with the rest of the papers.

Serve immediately with the Caesar dressing as a dipping sauce.

(Pro tip: dip your fingers in water, so your hands are damp when handling the spring roll wrapper, they will stick less.)

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