1/2 block (3.5 ounces) of extra firm sprouted tofu (I buy Wildwood) 1 to 2 teaspoons Oil Ladi extra virgin olive oil pink salt & black pepper heart of romain leaves half of an avocado, sliced sunflower parmesan (original recipe here, but
sub sprouted sunflower seeds for the
brazil nuts) vegan caesar dressing (original recipe here) 3 spring roll wrappers (I buy Happy Pho)