Begin by pressing 14 ounces of extra firm tofu for 20 minutes to remove excess moisture. Once drained, slice the tofu into thin strips.

Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Fry the tofu pieces for about 5-7 minutes, turning occasionally until they are golden brown and slightly crispy on the outside.

In a bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of maple syrup, ½ teaspoon of ground ginger, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and a pinch of cayenne pepper. Pour this mixture over the fried tofu in the skillet and cook for an additional 2-3 minutes, stirring continuously until the sauce thickens and coats the tofu.

While the tofu is cooling, wash and slice 1 cup of cucumbers, 1 red bell pepper, and 1 ripe avocado into thin strips. Additionally, shred 1 cup of red cabbage and 1 medium carrot.

Fill a shallow dish with warm water and dip two rice paper sheets at a time for about 10-15 seconds, just until they become pliable.

On the bottom third of each rice paper sheet, layer a handful of the prepared vegetables and a few slices of the sticky tofu. Tuck in the sides and tightly roll up the sheet.

In a blender, combine ½ cup of peanut butter, ¼ cup of coconut milk, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of maple syrup, ½ teaspoon of garlic powder, ½ teaspoon of ground ginger, 1 tablespoon of lime juice, and a pinch of dried chili flakes. Blend until smooth.

Slice each rolled vegan summer roll in half for a beautiful presentation, and serve immediately with the creamy peanut sauce.