Description

These Giant Tofu Summer Rolls are a refreshing, vibrant, and customizable plant-based meal filled with baked tofu, crisp vegetables, vermicelli noodles, and fresh herbs, served with a creamy peanut dipping sauce.

Ingredients

1 block (14 oz) extra-firm tofu, pressed and sliced into strips

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon garlic powder

8–10 rice paper wrappers

1 cup cooked vermicelli rice noodles

1 cup red cabbage, finely shredded

1 cup carrots, julienned

1 cucumber, julienned

1 red bell pepper, thinly sliced

1/2 cup fresh mint leaves

1/2 cup fresh basil or cilantro leaves

1/4 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon maple syrup

1 teaspoon sesame oil

1–2 tablespoons warm water (to thin)

Optional: a dash of sriracha for heat

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss tofu strips with soy sauce, sesame oil, and garlic powder. Spread them on the baking sheet and bake for 25 minutes, flipping halfway through. Let cool.
Cook vermicelli noodles according to package instructions, rinse under cold water, and drain.
Prepare vegetables and herbs: shred cabbage, julienne carrots and cucumber, slice bell pepper, and wash mint and basil/cilantro.
Fill a shallow dish with warm water. Submerge one rice paper wrapper for about 10 seconds until soft and pliable.
Place softened wrapper on a clean surface. Add mint, basil or cilantro, noodles, cabbage, carrots, cucumber, bell pepper, and tofu.
Fold in the sides and roll tightly from the bottom up like a burrito. Repeat with remaining ingredients.
In a small bowl, whisk together all peanut sauce ingredients, adding warm water until desired consistency is reached.
Serve summer rolls fresh with peanut dipping sauce on the side.

Notes

Use tamari instead of soy sauce for a gluten-free version.

Customize with mango, avocado, jalapeño, or chili oil for added flavor.

Store rolls wrapped individually in the fridge for up to 2 days.

Peanut butter can be replaced with sunflower seed butter or tahini for nut-free options.

Let rolls sit at room temperature for 15–20 minutes before serving if chilled.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Appetizer, Main Course
Method: No-Cook, Baked
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving (2 rolls approx)
Calories: 280
Sugar: 6g
Sodium: 580mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 12g
Cholesterol: 0mg