Prepare Tofu: Begin by pressing the extra firm tofu for about 20 minutes to eliminate excess moisture; this step helps it crisp beautifully when cooked. Afterward, cut the pressed tofu into ¼-inch strips. Set aside while you whip up the marinade.

Make Tofu Marinade: In a medium bowl, whisk together soy sauce, hoisin sauce, maple syrup, ground ginger, garlic powder, onion powder, and cayenne pepper until fully combined. This marinade is key to infusing your tofu with savory goodness. Once mixed, gently toss the tofu strips in the marinade to coat them evenly, allowing them to soak in for a few minutes while you prepare to fry.

Fry Tofu: Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Once the oil is shimmering, add the marinated tofu strips. Sauté for about 5-7 minutes, flipping occasionally until they are golden brown and slightly crispy. Pour the remaining marinade over the tofu and cook for an additional 2-3 minutes until it becomes sticky and clings to the tofu beautifully. Remove from heat and set aside to cool.

Prep Veggies: While the tofu is cooling, slice the cucumbers and red bell pepper into thin strips, and shred the carrot using a grater. If using avocado, slice it into thin pieces as well. Make sure to arrange these vibrant veggies nicely on a cutting board, ready to layer into your colorful vegan summer rolls.

Soak Rice Paper: Fill a large shallow dish with warm water. Dip two rice paper sheets into the water for about 10-15 seconds until they are soft and pliable—don’t over-soak to avoid tearing. Lay the softened rice paper flat on a clean surface, ensuring it's ready for filling.

Assemble Rolls: Place the softened rice paper on your workspace and layer a small amount of tofu, cucumber, red cabbage, red bell pepper, avocado, and shredded carrot centered on the bottom third of the wrapper. Carefully fold in the sides and tightly roll it up from the bottom to enclose the filling. Repeat until all ingredients are used, creating a vibrant platter of vegan summer rolls.

Make Peanut Sauce: In a bowl, whisk together peanut butter, coconut milk, rice vinegar, lime juice, and dried chili flakes until smooth and creamy. If needed, adjust the consistency by adding a bit more coconut milk. This irresistibly creamy peanut sauce is perfect for dipping and will elevate your vegan summer rolls to the next level.

Serve: Arrange your beautifully assembled vegan summer rolls on a platter and serve alongside the creamy peanut sauce for dipping. These fresh rolls are best enjoyed immediately, showcasing their vibrant colors and crunchy textures.