Shaved Tofu Vegan Hot Dogs

Instructions

1. 1

   In a saucepan, bring the water to a gentle simmer. Dissolve the vegetable stock cube and stir in the soy sauce.

   
2. 2

   Using a standard Y-shaped vegetable peeler, shave the block of firm tofu into thin, ribbon-like strands.

   

   Tip: Shaving the tofu gives it a fibrous, shredded-meat texture that absorbs broth deeply and holds together when rolled.
3. 3

   Submerge the shaved tofu into the simmering broth and cook for 15 minutes, allowing it to soak up deep savory flavor and color.

   
4. 4

   Lift the tofu out of the broth using a slotted spoon and drain thoroughly on a plate. Keep the warm broth on hand.

   

   Tip: Draining excess moisture is crucial: too much moisture will steam the rice paper from the inside and keep it from crisping.
5. 5

   Dip a rice paper sheet into the warm broth for 10 seconds until pliable. Lay it flat, pile half the drained tofu along the center, and roll it tightly into a sausage shape, tucking the ends in.

   
6. 6

   Repeat with the second rice paper sheet and remaining tofu.

   
7. 7

   Heat the olive oil in a skillet over medium heat. Fry the rolled hot dogs for 5 to 7 minutes, turning frequently until the rice paper casing is crackling, blistered, and golden all around.

   
8. 8

   Tuck each sausage into a warm bun with a generous swirl of vegan mayonnaise and sweet caramelized onions.