Lunch

Tofu egg rolls is for Lunch.

Tofu egg rolls takes 10 minutes to prepare.

Tofu egg rolls takes 10 minutes to cook.

Tofu egg rolls makes 4 servings.

The ingredients for Tofu egg rolls are:

255 grams Mori-Nu, Tofu, silken, extra firm
3 serving Beans, Kidney beans dark red 3 serv can
2 cup, pieces or slices Mushrooms, fresh
8 serving Nasoya Egg Roll Wrap (by N0N3SEQUITOR)
2 tbsp Kikkoman Low Sodium Soy Sauce
.5 cup, chopped Onions, raw

Here is how you make Tofu egg rolls:

Saute onion (add garlic if you have it, I didn't), as they are cooking. Process mushrooms with a dash of soy sauce. Crumble tofu in bowl, sprinkle with soy sauce. When onions are starting to get soft throw in the tofu. Brown with any seasonings. Cool, then mix in mushrooms and drained red beans. Mix well and add to wraps. Roll, brush with water and sprinkle with garlic powder. Bake at 375 for 12 minutes. Serving Size: Makes 4 two roll servingsNumber of Servings: 4Recipe submitted by SparkPeople user NHOLBROOK.

The nutritional information for Tofu egg rolls is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 500.4

• Total Fat: 2.4 g
• Cholesterol: 20.0 mg
• Sodium: 1,622.2 mg
• Total Carbs: 94.1 g
• Dietary Fiber: 9.6 g
• Protein: 27.3 g

The dietary needs meet for Tofu egg rolls is Vegetarian