Food, Recipes

Spicy Tofu Summer Rolls

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I try my best to step away from the stove during the hot summer months, but every once in a while, cooking is worth it. These tofu summer rolls, for instance, are worth it! Packed with tofu and served aside a spicy sunflower butter dip, they make for the perfect lunch or light dinner.

Aside from baking the tofu, these are pretty quick to make. They are even faster when you have the tofu made beforehand. I like to do some bulk cooking on the weekend. Having it all prepped and ready to roll makes it much easier to put these babies together in a pinch.

I hope you enjoy!

Spicy Tofu Summer Rolls

By

Prep Time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: 4-6 rolls (depending on how much you stuff them!)
Ingredients
  • 1/4 package tofu, cut into 4-6 strips
  • 4-6 rice wraps
  • 1 small cucumber, diced thin
  • 1 avocado, sliced into 4-6 strips
  • 1/2 red pepper, sliced in 4-6 strips
  • 1 small carrot, shaved thinly with a peeler
  • handful baby spinach leaves
  • warm water, as necessary
  • 1/4 cup sunflower seed butter (or peanut butter)
  • 1 tablespoon soy sauce
  • 1/2 – 1 teaspoon sriracha (depending on how spicy you want this)
  • pinch of salt
  • warm water, as necessary to thin out dip

Directions

1. Before all else, place your tofu strips on a non-stick baking sheet (or use non-stick spray) and bake at 400°F for 25 minutes. Once done, allow to cool.

2. Prep all veggies and set on a plate next to clean counter space. On a dinner plate, add warm water.

3. Soak a rice wrap in the warm water for about 30 seconds. It should soften, but don’t wait until it is too soft or it can fall apart. This takes a little bit to get used to.

4. Remove the wrapper from the water and place on a flat surface – I use a clean cutting board. Build your spring roll by starting with baby spinach, tofu, avocado, red pepper, and shredded carrots. Next to that, add three thin cucumber slices.

5. Roll it up – folding the sides in first, then roll. Just a note, I try to get all ingredients packed in tight on the initial roll and then cucumbers layer on the next. It was easier this way. I hope that makes sense, because it is a bit hard to explain! While wet, it may feel like everything is going to slide out but let it sit off to the side. Once it dries, it will be secure!

6. For dipping sauce, simply add all ingredients together in a bowl and whisk until smooth. I tend to add more water to thin it out as I go.

7. Serve with sauce and enjoy!

Also by Bianca: White Bean & Tahini Salad Collard Wraps

Related: Avocado Mango Sushi Rolls With Sweet Chili Sauce

Zucchini Eggplant Lasagna Rolls

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Photos: Bianca Cimini

Bianca Cimini

Bianca Cimini

Founder at The Friendly Fig
Bianca is the creator of plant-based lifestyle and motherhood blog, The Friendly Fig. She currently works out of her New England home as a blogger and freelancer copywriter. When she isn't writing, she can be found experimenting in her kitchen, chasing after her daughter, and watching Office reruns with her husband. Connect with Bianca on her Instagram @thefriendlyfig, Pinterest, and Facebook.
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