High Protein Seaweed Popiah
Elevate your snacking game with this vibrant and nutritious High Protein Seaweed Popiah recipe! Perfect for health-conscious foodies, these seaweed wraps are packed with plant-powered protein from tofu and chickpeas, paired with fresh, crunchy vegetables like carrot, bell pepper, cucumber, and bean sprouts. Flavored with a tangy, creamy peanut butter-lime sauce and a hint of sesame garlic, this recipe delivers a delightful balance of savory and refreshing notes. Easy to assemble and ready in just 40 minutes, these popiah rolls are ideal for meal prepping, light lunches, or party appetizers. Finished with a sprinkle of sesame seeds, each bite is a wholesome fusion of flavors and textures wrapped in nutrient-rich nori sheets. If you're searching for high-protein snacks or creative vegan recipes, this seaweed popiah is your answer!
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Recipe Information
Ingredients
- 8 sheets Seaweed sheets (nori)
- 200 grams Firm tofu
- 150 grams Chickpeas, cooked
- 1 medium Carrot, julienned
- 1 medium Bell pepper, thinly sliced
- 1 medium Cucumber, julienned
- 100 grams Bean sprouts
- 50 grams Fresh cilantro, chopped
- 2 tablespoons Soy sauce
- 2 tablespoons Peanut butter
- 1 tablespoon Lime juice
- 1 teaspoon Sesame oil
- 1 clove Garlic, minced
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
1. Drain the firm tofu and pat it dry with a paper towel. Cut it into small cubes.
2. Heat a small amount of sesame oil in a pan over medium heat. Add the cubed tofu and cook until golden brown, about 5-7 minutes. Remove from heat and set aside.
3. In a bowl, combine cooked chickpeas, soy sauce, peanut butter, lime juice, sesame oil, minced garlic, salt, and black pepper. Mash the chickpeas slightly to combine the ingredients into a chunky mixture.
4. On a clean work surface, lay out a seaweed sheet. Spread a generous line of the chickpea mixture horizontally across the bottom third of the nori sheet.
5. Layer a few pieces of cooked tofu on top of the chickpea mixture.
6. Add a small amount of julienned carrot, sliced bell pepper, and julienned cucumber on top.
7. Sprinkle some bean sprouts and chopped cilantro over the vegetables.
8. Carefully roll the seaweed sheet over the filling, tucking the edges as you roll to form a tight cylinder.
9. Seal the edge of the seaweed wrap with a little water to secure the roll.
10. Repeat with the remaining seaweed sheets and filling ingredients.
11. To serve, slice each roll into bite-sized pieces and sprinkle with sesame seeds for garnish.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 27.9 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2075 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
