For my spicy ramp kati rolls, tofu is really great to use since it takes on the flavor of the marinade and ramps. You can also replace it with eggplant or portabello mushrooms. The kale leaf adds a tiny fresh crunch and the topping of tomatoes, cucumber, onion, and cilantro cools the heat of the pesto. The lemon juice brings all the flavors out and adds a nice zing to the roll.

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