Anti-Bloat Egg Roll Wraps

Ingredients:

• Extra-firm tofu

• Long collard green leaf or romaine for wrap

• Miracle Noodles

• Teriyaki sauce (preferably organic)

• Cilantro

• Sliced jalapeños

• Limes

• Chopped ginger

• 1 tbsp miso paste

• 1 tbsp olive oil

• Coconut aminos

Directions:

In my humble opinion, one of the best foods on the planet are those egg rolls with the tiny "glass noodles." Drool-worthy, right!? Like every other meal I want, I don't ignore the craving; I re-invent it with plant-based options. My secret ingredient in these delish egg roll wraps is Miracle Noodles. If you know me, you know I've tried every plant-based noodle on the market, and Miracle Noodles is by far my fav. They're made out of the Japanese konjac plant (which means they're essentially 97% water and 3% soluble fiber...AKA bye, bye bloat!). Not that I really care about this part, but they are zero calories, zero carbs and 2g of fiber (which I guess is nice to know for the nights you eat three plates of pasta).

To prepare Miracle Noodles for the egg roll wrap, all you have to do is rinse them in cold water and heat for a few minutes on a pan. Add a mixture of chopped ginger, olive oil, coconut aminos, and miso, and then take off heat to let cool. Prepare tofu by cutting in long strips to fit the wrap and fry in avocado oil on the stove. Once both sides are brown, pour teriyaki sauce on top and stick in oven for about 5 minutes to let the tofu get extra crispy. Squeeze lime juice on a collard greens leaf and add noodles, tofu, and any other fillings of your choice (try purple cabbage or finely sliced red pepper). Top with extra lime juice, cilantro, and sliced jalapeños.

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