A throwback to when we made yummy maki rolls in the summer. Crispy sesame tofu sticks, thinly sliced red cabbage, baked butternut squash, cucumber and a sauce with oat fraiche and mango chutney. I drizzled with vegan sriracha mayo and sesame seeds. Spicy and delicious!
Tags: butternut squash, cabbage, cucumber, ginger, mango chutney, nori sheet, plant fraiche, sesame seed, sriracha sauce, tahini, tofu