High Protein Tofu Spring Rolls
Light, fresh, and packed with plant-based protein, these High Protein Tofu Spring Rolls are the ultimate healthy meal or snack. Featuring golden pan-seared marinated tofu, crisp lettuce, vibrant julienned vegetables, and tender vermicelli noodles, all wrapped in delicate rice paper, this recipe is as delicious as it is visually stunning. Each roll is complemented by a creamy, flavor-packed peanut dipping sauce with a hint of lime and optional sriracha for a touch of heat. Perfect for meal prep or a refreshing appetizer, these gluten-free, nutrient-packed rolls are ready in just 40 minutes and make a satisfying choice for lunches, dinners, or party platters. Boost your protein intake while enjoying a flavorful, guilt-free treat!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 2 teaspoons sesame oil
- 12 pieces rice paper wrappers
- 6 pieces fresh lettuce leaves
- 1 large carrot (julienned)
- 1 medium cucumber (julienned)
- 1 medium red bell pepper (julienned)
- 100 grams vermicelli rice noodles
- 12 leaves fresh mint leaves
- 12 leaves fresh cilantro leaves
- 3 tablespoons smooth peanut butter
- 2 tablespoons hot water
- 1 tablespoon lime juice
- 1 clove garlic (minced)
- 1 teaspoon sriracha (optional)
Instructions
Press the tofu for 10-15 minutes to remove excess water. Cut the tofu into small rectangular strips.
In a medium bowl, whisk together soy sauce, maple syrup, rice vinegar, and sesame oil to make the marinade.
Place the tofu strips in the marinade and let them soak for at least 20 minutes (or up to 1 hour for more flavor).
Heat a non-stick skillet over medium heat. Cook the marinated tofu strips for 2-3 minutes on each side, or until golden brown. Set aside to cool.
Prepare the vermicelli rice noodles according to package instructions. Typically, this involves soaking them in hot water for 5-7 minutes until tender. Drain and set aside.
Set up a spring roll assembly station with your rice paper wrappers, tofu strips, prepared noodles, and julienned vegetables.
Fill a wide, shallow bowl with warm water. Dip one rice paper wrapper into the water for 5-7 seconds, just until soft and pliable.
Lay the softened wrapper flat on a clean surface. Place a piece of lettuce in the center, followed by some noodles, a few strips of tofu, julienned carrots, cucumber, and bell pepper. Add 1 mint leaf and 1 cilantro leaf.
Fold the bottom edge of the rice paper up over the filling, then fold in the sides, and roll tightly to seal. Repeat with the remaining ingredients.
To make the peanut dipping sauce, whisk together peanut butter, hot water, lime juice, minced garlic, and sriracha (if using) until smooth.
Serve the spring rolls fresh with the peanut dipping sauce on the side.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 238.4 g | 87% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 35.0 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1796 mg | 38% | |
*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.
