Vegan Tex Mex Egg Rolls

Vegan Tex Mex Egg Rolls
By rabbitandwolves.com

Vegan egg rolls filled with taco tofu, black beans, corn and cilantro. With an avocado buttermilk ranch dip!

Prep time: 00:15 minutes
Cook time: 00:15 minutes
Total time: 00:30 minutes

Yield: 4 Servings

Ingredients:
1/2 Block Extra firm tofu (about 8 oz.)
2 tsp. Olive oil
1/2 C. Black beans, canned
1/2 C. Corn, canned
1 1/2 Tbsp. Taco seasoning
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Instructions:

1. Heat the olive oil in a non stick pan on medium high.
2. Squeeze the half block of tofu over the sink, squeezing as much liquid out as you can. It is okay if it starts to crumble, you will be crumbling it anyways.
3. Next, crumble the tofu into the non stick pan. Break up any large pieces with a wooden spoon. Press the crumbled tofu into the pan and saute, reducing heat as needed for a few minutes, until the tofu is starting to brown, then toss and press back into the pan. Repeat until all of the tofu is light brown.
4. etc
5. etc

For Full Instruction: rabbitandwolves.com

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