Veggie Spring Rolls

In a large saucepan over medium heat, add the crumbled tofu, cabbage, mushrooms, carrots, green onions, bean sprouts, garlic powder, ginger powder, hoisin sauce, and coconut aminos.

Cook uncovered for about 10 minutes, stirring occasionally, until the vegetables soften and most of the moisture has cooked off. The tofu should lightly brown and absorb the flavor.

Transfer the mixture to a bowl lined with paper towels to absorb any excess moisture. Let it cool completely in the fridge for about 60 minutes. This step is important so the puff pastry does not get soggy.

Preheat your oven to 400°F (205°C).

Cut the puff pastry into equal squares. Add about 2 spoonfuls of filling to each piece and roll up tightly like a small burrito, sealing the edges.

Place seam side down on a nonstick baking sheet.

Bake for 10 to 12 minutes, flip, then bake another 5 minutes until golden brown and crispy on both sides.

Serve warm with sweet and sour sauce for dipping.