Soy-Free Tofu Skin Roll
Delight in the flavorful innovation of Soy-Free Tofu Skin Rolls, a plant-based twist on traditional tofu rolls that's completely free of soy. Crafted with chickpea flour, this ingenious recipe creates delicate, crepe-like "tofu skins" that are filled with a vibrant medley of julienned vegetables, ginger, garlic, and a soy-free tamari alternative like coconut aminos. Perfect for anyone with soy allergies or simply looking to diversify their vegan meal plans, these rolls are packed with nutrients and bursting with umami flavors. Lightly pan-fried for a crisp golden exterior or served as-is for a softer bite, these customizable rolls make for an elegant appetizer or a light, wholesome main dish. Serve them whole or sliced, and pair with your favorite dipping sauce to elevate the experience. With just 45 minutes from prep to plate, these soy-free tofu skin rolls are your ticket to quick, satisfying, and creative dining options.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (gram flour)
- 1.5 cups Water
- 0.25 teaspoon Salt
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 1 cup Mixed vegetables (julienned, e.g., carrots, bell peppers, zucchini)
- 2 cloves Garlic (minced)
- 0.5 teaspoon Ginger (minced)
- 2 tablespoons Green onions (chopped)
- 1 tablespoon Tamari (soy-free alternative, such as coconut aminos)
- 1 teaspoon Sesame oil or olive oil
Instructions
In a mixing bowl, whisk together chickpea flour, water, salt, and turmeric powder until smooth and lump-free. This will form the batter for the tofu skin alternative.
Heat a non-stick skillet over medium heat and brush it lightly with vegetable oil.
Pour a small ladleful of the chickpea batter into the skillet and tilt it to spread evenly into a thin layer, similar to making a crepe. Cook for 1-2 minutes until the edges lift and the surface is set.
Carefully flip and cook the other side for another 1-2 minutes until lightly golden. Remove from the skillet and set aside. Repeat for the remaining batter to make multiple 'tofu skins.'
In another skillet, heat the remaining vegetable oil over medium heat. Add garlic and ginger, cooking for 30 seconds until fragrant.
Add the mixed vegetables and stir-fry for 3-4 minutes until slightly softened but still crisp. Stir in tamari and sesame oil, mix well, and remove from heat. Allow the filling to cool slightly.
Lay one chickpea 'tofu skin' on a flat surface. Place a small amount of the vegetable filling near one edge and roll it up tightly like a spring roll.
Repeat with the remaining tofu skins and filling.
Optional: To serve warm, lightly pan-fry the rolls in a small amount of oil until golden and crispy on the outside.
Slice the rolls into bite-sized pieces or serve whole, garnished with chopped green onions or a dipping sauce of your choice. Enjoy your soy-free tofu skin rolls!
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 22.4 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1626 mg | 35% | |
*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.
