Satisfy your craving for freshness this summer with these light and healthy tofu spring rolls
The warm weather is here and I’m SO looking forward to fresh, healthy, and light meals that will help cool me off. I am a big fan of salads with fresh greens, crunchy vegetables and a source of plant-protein during this time of year but sometimes I like to switch things around. So I turn to one of my favorite cuisines: the Vietnamese cuisine. A Vietnamese-style spring roll is one of my go-to meals during the warm weather simply because there are so many varieties one can make that the options are truly endless.
Vietnamese food is one of the cuisines that is probably the easiest to make vegan. Most of their dishes contain no dairy or eggs and the only substitutions we have to make is omit fish sauce and any meats. The cuisine also centers itself around the use of fresh ingredients, such as vegetables and herbs. Most of the time they are abundantly used in their dishes which makes this dietitian a happy camper!
If you’re looking for a fresh, healthy and delicious meal, then you’ve come to the right place. What makes this spring roll stand out is the marinade of the tofu. You can opt to have the tofu plain if you’d like but the use of garlic and soy sauce in the marinade not only gives the tofu a delicious taste but also the golden color once cooked. Adding the savoy cabbage adds an additional layer of crunch to the spring roll and the cilantro and mint really brightens it up. You can use either cilantro, mint, or both in the dish. I used a combination in some of the spring rolls but I like adding both because it really highlights the freshness of the dish. The number of spring rolls that you make will all depend on how much of the ingredients you had but that doesn't mean that you have to limit yourself into loading this beauty up!
Tofu Spring Rolls with Ginger Peanut Sauce
Serves: 10 - 12 spring rolls
Total Time: 35 - 45 minutes
- 2 garlic cloves, minced
- 2 tablespoons lime juice
- ¼ cup low-sodium soy sauce
- 1 tablespoon agave nectar
- 1 – 1 ½ cups savoy cabbage, shredded
- 1 bell pepper, thinly sliced
- 1 cup carrots, shredded
- 2-3 green onions, chopped
- Herb stems (cilantro, mint, or both)
- 1 – 14oz package extra firm tofu
- 10 - 12 rice paper wrappers
- 2 tablespoons raw ginger
- 2 teaspoons chili garlic sauce
- 2 tablespoons low-sodium soy sauce
- ¼ cup creamy peanut butter
- ¼ cup water
In a small bowl, prepare the marinade by whisking together the olive oil, garlic, lime juice, low-sodium soy sauce, and agave.
Drain and press the tofu with a paper towel. Then cut into strips and place in a shallow pan.
Pour the marinade over and allow to sit for about 10 – 15 minutes. While the tofu is marinating, prepare and cut your vegetables.
In a medium pan, heat 1 tablespoon olive oil in a pan and cook tofu for 6 – 8 minutes on each side or until nice and golden brown.
In a small bowl, prepare the dipping sauce by whisking together the ginger, chili paste, low-sodium soy sauce, peanut butter, and water.
Fill a large, shallow plate or bowl with hot water (should be big enough to fit the rice paper). Soak the rice paper for about 10-seconds or until it’s translucent and smooth.
Place the rice paper wrapper on a flat surface and arrange a combination of tofu, savoy cabbage, bell pepper, shredded carrots, green onions, and cilantro or mint stems across the center. Fold the bottom of the wrapper over the filling, then fold each side over the filling and roll tightly like a burrito.
Repeat to make remaining rolls.