Looking to ensure you’re getting enough calcium? Try these delicious rolls.

These wraps are best enjoyed on the day but you can refrigerate for up to two days. Not sure how to press tofu? Wrap it in a paper towel, place a plate or cutting board on top and put something heavy (like a frypan) on top. Let the tofu rest like this for 15 to 30 minutes. This squeezes out the water and makes space for all that flavour.

Time to prepare – 15 minutes. Makes 4 servings.

Ingredients

  • 450g extra-firm tofu, pressed and crumbled

  • 1/2 cup pesto

  • 8 rice paper wraps

  • 4 cups baby spinach

  • 1 cucumber, julienned

Directions

  1. In a bowl, combine the tofu and pesto.

  2. Soften a sheet of rice paper under warm water by submerging it for 5 to 10 seconds. Transfer to a plate.

  3. Add the spinach, cucumber and pesto tofu near the bottom of the wrap. Fold the bottom over the filling, then fold the sides. Tightly roll the rice paper until completely wrapped. Transfer to a separate plate and repeat this process until all ingredients are used up. Enjoy!

A serving is two rolls.

Want more punch? Add some salt and red pepper flakes to the pesto tofu mix.

You can add in some carrots, bell peppers, red cabbage or avocado if you’ve got some on hand.

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