OMG! These are absolutely yummy and so easy to make! Let me know in the comments what you think.

Here we go:

Ingredients with their approximate protein breakdown:

For the Tomatillo Salsa Verde:
10 Tomatillos ~6 gr protein
1/2 Onion ~0.6 gr protein
2 Jalapeno or Serrano Peppers ~0.6 gr protein
2 Garlic Cloves ~0.4 gr protein
2 tbsp Avocado Oil ~0 gr protein
2 tbsp Lime Juice ~0.1 gr protein
1/2 cup fresh Cilantro ~0.5 gr protein
1 tsp Salt ~0 gr protein

Other Ingredients:
10 Plant Based Eggroll Wraps ~20 gr protein
2 Zucchini ~4 gr protein
2 Carrots ~1.6 gr protein
10 baby Potatoes ~10 gr protein
200gr Tofu ~24 gr protein

Total Protein for Entire Recipe:

≈ 68 g protein

Notes*

– Most of the protein here comes from tofu.
– If your tofu is extra-firm, protein gets higher by 35%.
– If you swap tofu with seitan, protein gets higher by 85%.

DIRECTIONS:

1. PREHEAT YOUR OVEN ON 425F.
2. SOAK ALL VEGGIES IN BAKING SODA AND WATER FOR 15 MIN.
3. RINSE AND BAKE EVERYTHING TOGETHER FOR 40 min, ON 425F.
4. DICE THE ZUCHINNI, CARROT, POTATOES AND THE TOFU AND WRAP THEM IN YOUR VEGAN EGGROLL WRAPS.
5. FRY THEM ON ONE SIDE, THEN FLIP THEM ON THE OTHER SIDE UNTIL BOTH SIDES ARE BROWN AND CRISPY.
6. MEANWHILE, MAKE YOUR TOMATILLO SALSA VERDE BY BLENDING THE INGREDIENTS TOGETHER.
7. ENJOY.

Here is the video, you can subscribe on YouTube for more healthy and vegan recipes. All the support goes to the animals.

• Cruelty Free
• Dairy Free
• Gluten Free
• Healthy
• Plant Based
• Sugar Free
• Vegan