Low Sodium Tofu Spring Rolls
Light, nutritious, and bursting with fresh flavors, these Low Sodium Tofu Spring Rolls are a perfect option for a healthy appetizer or light lunch. Packed with vibrant julienned vegetables like carrots, cucumber, and red bell pepper, along with fresh leafy greens and aromatic herbs like cilantro and mint, these rolls offer a refreshing take on traditional spring rolls. Marinated and lightly seared tofu adds a satisfying protein boost without the excess sodium. Served alongside a creamy peanut dipping sauce made with lime juice, garlic, and low-sodium soy sauce, this recipe is ideal for those seeking heart-healthy, plant-based meals that don't compromise on taste. Ready in under 40 minutes, these handmade spring rolls are a delightful way to embrace clean eating while showcasing the simplicity of homemade cuisine.
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Recipe Information
Ingredients
- 8 ounces Firm tofu
- 8 pieces Rice paper wrappers
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 small Red bell pepper, thinly sliced
- 1 cup Fresh leafy greens (e.g., spinach or lettuce)
- 0.25 cup Fresh cilantro leaves
- 0.25 cup Fresh mint leaves
- 1 tablespoon Rice vinegar
- 2 tablespoons Lime juice
- 1 teaspoon Honey or maple syrup (if vegan)
- 1 clove Garlic, minced
- 2 tablespoons Unsalted peanut butter
- 2 tablespoons Water
- 0.5 teaspoon Low-sodium soy sauce or tamari
Instructions
Press the tofu to remove excess water. Cut it into thin rectangular strips (about 2 inches long).
In a small bowl, mix rice vinegar, 1 tablespoon of lime juice, and honey or maple syrup. Pour the mixture over the tofu and let it marinate for 10 minutes.
Heat a non-stick skillet over medium heat. Sear the marinated tofu strips for 2-3 minutes on each side until lightly golden. Set aside to cool.
Prepare all the vegetables: julienne the carrot and cucumber, slice the red bell pepper thinly, and wash and dry the leafy greens, cilantro, and mint.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds to soften, then place it on a clean, damp kitchen towel or cutting board.
Place a handful of leafy greens, a few strips of carrot, cucumber, red bell pepper, two pieces of tofu, and some cilantro and mint leaves onto the lower third of the rice paper.
Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll tightly to seal. Repeat with the remaining wrappers and fillings.
To make the dipping sauce, whisk together the peanut butter, 1 tablespoon of lime juice, garlic, water, and low-sodium soy sauce or tamari until smooth. Add a splash of water if the sauce is too thick.
Serve the spring rolls fresh with the dipping sauce on the side.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 25.3 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1916 mg | 41% | |
*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.
