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Rainbow Chard Rolls with Beet Hummus and Crispy Tofu

Rainbow chard rolls with rainbow fillings - the living embodiment of eating the rainbow. These veggie rolls are wonderfully refreshing, vibrant, and nourishing, made of 100% whole food plants. Plus they're basically no-cook! Perfect for summer.

It really pisses me off how commercials, TV shows, and basically the entire society and commercial world are out to get us to hate vegetables ever since we were little children. We perpetually see scenes where parents desperately try to coax their kids into eating a piece of broccoli but end up either giving up and getting them fried chicken, or burger, or whatever garbage food, OR, dousing the vegetable in melted cheese or some other highly processed crappy sauce.

Enough is enough, seriously. I do not believe any human being would be born with an aversion to vegetables. We are great apes and vegetables and fruits are literally our life source, our cousins - the other great apes, eat 80 to over 100 species of plants in the forms of fruits and leaves. It's really time we realize vegetables are not boring, nor bland, nor some "green enemy" on our plate, they're actually one of the best "comfort food" for us.

And these colorful, fresh, crunchy, and flavorful rolls are a super fun way to get your veggies and make it exciting! They're packed with plant protein from the beet hummus and tofu, and of course tons of fiber, vitamins, and minerals.

Watch the video below to follow the easy steps to make these cuties, and be sure to come find me on Instagram and Tiktok.


INGREDIENTS:

12 - 14 rainbow chard leaves, or swiss chard

1 large carrot

2 baby cucumber

1 avocado

14 oz extra firm tofu

Oil for cooking


For the Beet Hummus -

1 large beetroot or 2 small ones

1 15 oz can chickpeas

2 tablespoon aquafaba, reserved from the can

3 tablespoon tahini

1 lemon, juiced

1 teaspoon minced garlic

1/2 teaspoon cumin

1/4 cup extra virgin olive oil


TO MAKE:

- Preheat the oven to 420°F;

- Wrap the beetroot in foil and roast for 50 - 60 minutes, till a fork can easily pierce it;

- While you wait for the beet to roast, prep the other fillings;

- Slice the tofu into 1/2 inch thick pieces, pan fry with a bit of oil over medium-high heat until both sides are golden crispy, about 2 - 3 minutes each side;

- Cut the fried tofu into strips;

- Thinly slice the carrot, cucumber, and avocado;

- Once the beet is roasted, let it cool down then peel and cube, transfer into a food processor or blender;

- Add all the rest of the beet hummus ingredients except the olive oil, blend till smooth;

- Keep the processor or blender running and drizzle in the olive oil as the mixture blends, until very smooth, set aside;

- Bring a pot of water to boil, blanch the rainbow chard leaves for about 20 - 30 seconds, till they're just softened;

- Immediately transfer them into an ice bath to cool down, drain and pat dry;

- Trim off the thick stem, spoon some beet hummus in the center, add the fillings to cover about 1/3 of the leaf;

- Wrap the leaf like a burrito, start by folding over the bottom edge, then fold in both sizes, and continue to roll forward until the roll closes, repeat with all the rest of the leaves and fillings;

- Serve the rolls whole or cut them into halves, with extra beet hummus as a dipping, enjoy!


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