Note: If you’re preparing your own tofu (instead of using the Nasoya Toss’ables), preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Put the cubed tofu into a medium bowl. Drizzle over with balsamic vinegar, so that all the tofu pieces are coated and there’s a teaspoon or so in the bottom of the bowl. Using your fingers (or a spoon), stir to coat well. Lay the tofu out on the baking sheet. Bake for 25-35 minutes or until firm to your preference, flipping the tofu halfway through. Continue with the rest of the recipe, using your homemade tofu instead of the Toss’ables in the recipe.

Make the dipping sauce. Combine all of the ingredients into a bowl and whisk until creamy. Reserve six tablespoons and save the rest in the refrigerator for future use (or freezer.)

Create an assembly line of the vegetables for the spring rolls (this just helps you keep organized).

Fill a shallow dish with warm water. One at a time, dip a rice wrapper sheet into the water for 5 to 10 seconds. Remove and place on a flat surface, like a cutting board or plate.

In the middle of one of the rice wrappers, lay 2 basil leaves down, about 6 cubes of tofu, tomatoes, zucchini noodles, and top with mozzarella. Season with pepper.

Fold the bottom half of the rice paper wrapper over the filling. Holding firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold in place, roll the entire wrapper horizontally up from the bottom to the top. Turn the roll so that the seam faces down and the basil faces up.

Continue with the remaining ingredients and rice wrappers to make four. Place on a plate and cover with plastic wrap and refrigerate, if not serving immediately.

Serve the spring rolls with the dipping sauce.