Tofu Veggie Summer Rolls

These #vegan summer rolls are so easy to make and taste incredible!

With the temperature rising, we all want to eat lighter and healthier. These tofu veggie summer rolls are full of great flavor, fiber, protein, and phytonutrients!

Choose your favorite veggies for this super easy recipe that can be made in minutes. Best of all, you get a serving or two of vegetables into your meal without having to think about it too much!

Simple Tofu Veggie Summer Roll 2 (1).jpg

Learn More About Tofu

Tofu is a good source of protein and contains all nine essential amino acids. It is also a great plant based source of iron and calcium and the minerals manganese and phosphorous. In addition to this, it also contains magnesium, copper, zinc and vitamin B1.

You can find tofu from silken to extra extra firm depending on the water content. I always hear people say that tofu has no flavor. The trick is pressing the water out either with a tofu press or by wrapping the tofu block in a kitchen towel and placing something heavy (like a skillet on top) for 15-30 minutes to remove excess water. Then, cut into blocks or slices and marinate to pull that flavor into the tofu. You can even make bread and coat tofu & plop it in the air fryer for a delightful crispy option to fried chicken.

Grab the recipe!

Prep Time: 10 minutes | Cook Time: 5 minutes | Serves: 4

WHAT YOU NEED:

3 T. Date Syrup
1 T. Dulse Flakes (or blenderized roasted seaweed sheets)
3 T. Water (hot)
2 T. Lime Juice
8 Brown Rice Paper Wraps
1 1/2 cups Purple Cabbage, thinly sliced
1 Red Bell Pepper (medium, thinly sliced)
1/2 large cucumber (sliced in thin strips)
16 oz Tofu (extra firm, pressed, thin strips)

HOW TO DO IT:

In a bowl, whisk together the date syrup, dulse flakes, water, and lime juice. Adjust to taste as needed..
Soften a sheet of rice paper underwater by submerging it in a shallow dish for five seconds. Transfer to a plate. Arrange the cabbage, bell pepper, cucumber, and tofu near the bottom of the wrap. Fold the bottom over the filling, then fold the sides. Tightly roll the rice paper until it is completely wrapped. Transfer to a separate plate and repeat this process until all ingredients are used up..
Dip into the sauce and enjoy!

TIPS & TRICKS:

Leftovers
Best enjoyed immediately. Refrigerate in an airtight container for up to two days. Separate the rolls with a damp cloth or lettuce leaves to prevent sticking.
Serving Size
One serving equals approximately two rolls.
Additional Toppings
Add micro greens (pictured), crushed peanuts, vermicelli, brown rice, cilantro, Thai basil, or mint.
No Date Syrup
Use maple syrup or your liquid sweetener of choice instead.
Hoisin Lover
Instead of the “fish” sauce, make a hoisin dipping sauce by mixing equal parts of peanut butter and hoisin sauce. Dilute with water to your preferred consistency. Make a lower fat peanut butter by using powdered peanut butter and water.
No Tofu
Use edamame instead.