Tofu Herb Spring Rolls With Gazpacho - cooking recipe

Ingredients

2 slices toast
1/2 None cucumber, diced
2 None red peppers, cut into chunks
1 None shallot, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 dash lemon juice
1 None lemon, zested
2 packages smoked (or plain if smoked unavailable) tofu in a block (about 12 oz)
8 leaves rice paper
1 sprig rosemary, leaves finely chopped
1 sprig fresh thyme, leaves finely chopped
2 stalks basil, leaves finely chopped

Preparation

To make the gazpacho, cut the crust off the toast and soak in cold water, then squeeze out the water. Put the bread in a blender with the cucumber, pepper, shallots, half the garlic and lemon juice and season. Puree for a minute or so.
Mix the lemon zest with the rest of the garlic and a pinch of salt. Next, cut the tofu block in half vertically and then horizontally to create eight smaller blocks.
Fill a bowl with cold water, then soak each piece of rice paper in the water for about a minute each. Remove the paper and spread on a damp cloth. Next, place a slice of tofu on a piece of rice paper, about 1 1/4 inch from the edge. Dot some of the lemon and garlic mixture on top of the tofu, then sprinkle over some of the herbs, salt, and pepper then fold the rice paper around it to create a sealed parcel.
Heat the oil in a frying pan and cook the tofu parcels for 4-5 mins, turning. Serve the crispy parcels with the gazpacho on the side.