Vegan Seaweed Popiah
Delight your taste buds with this vibrant and wholesome Vegan Seaweed Popiah, a modern twist on the beloved traditional Asian snack. Packed with crunchy vegetables like carrot, jicama, and bean sprouts, paired with savory crumbled tofu, this plant-based recipe is infused with the umami flavors of soy sauce, hoisin, and sesame oil. Each popiah is wrapped in a delicate popiah skin and lined with a strip of dried seaweed for an irresistible combination of textures and flavors. Perfect for fresh, light appetizers or a satisfying lunch, this easy-to-make dish comes together in just 35 minutes and is sure to impress with its colorful presentation and deliciously balanced taste. Whether you're a seaweed lover or simply exploring vegan cuisine, these rolls are a nutritious way to relish a global-inspired treat!
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Recipe Information
Ingredients
- 10 pieces Popiah skins
- 5 sheets Dried seaweed sheets
- 200 grams Extra-firm tofu
- 1 large Carrot
- 1 medium Jicama
- 100 grams Bean sprouts
- 3 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 3 tablespoons Hoisin sauce
- 2 stalks Green onions
- 1 bunch Cilantro
- 0.5 teaspoon Salt
Instructions
Begin by preparing the tofu. Drain the tofu and crumble it into small pieces resembling scrambled eggs.
Peel and julienne the carrot. Peel and slice the jicama into thin matchsticks.
Rinse the bean sprouts under cold water and drain well.
Mince the garlic cloves. Thinly slice the green onions and chop the cilantro finely.
In a large non-stick pan, heat the sesame oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the crumbled tofu to the pan and cook for 3-4 minutes until just starting to brown.
Stir in the julienned carrot and jicama, cooking for another 2-3 minutes until they are tender yet crunchy.
Mix in the bean sprouts, soy sauce, and rice vinegar. Stir well and cook for another 2 minutes.
Remove the pan from heat and stir in the chopped cilantro and green onions. Season with salt to taste. Let the mixture cool slightly.
Meanwhile, cut the dried seaweed sheets into strips about 1 inch wide.
Lay a popiah skin on a clean work surface. Spread 1 teaspoon of hoisin sauce onto the skin.
Place a strip of seaweed in the middle of the popiah skin, then add a few tablespoons of the filling mixture on top.
Fold the sides of the popiah skin towards the center, then roll it up tightly from the bottom, ensuring the filling is enclosed.
Repeat the process with the remaining popiah skins, filling, and seaweed strips.
Serve the Vegan Seaweed Popiah fresh with additional hoisin sauce for dipping, if desired.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4854 mg | 211% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 27.7 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1658 mg | 128% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2116 mg | 45% | |
*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.
