Whole30 Tofu Skin Roll
Elevate your Whole30 journey with these irresistible Tofu Skin Rolls—a plant-based, gluten-free recipe that's as satisfying as it is wholesome. Featuring tender yuba (dried tofu skin) gently rolled around crisp julienned carrots, zucchini, and red bell peppers, these rolls are bursting with vibrant textures and flavors. A savory glaze made from coconut aminos, garlic, and fresh ginger adds a mouthwatering umami touch, while the option to use sesame oil ensures compliance with Whole30 guidelines. Lightly seared for a golden finish and then steamed to perfection, these rolls are a versatile dish perfect as a quick appetizer, wholesome snack, or plant-powered main. Easy to prepare in just 30 minutes, they're the perfect addition to any clean-eating menu.
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Recipe Information
Ingredients
- 4 sheets dried tofu skin (yuba)
- 1 medium carrot
- 1 medium zucchini
- 1 medium red bell pepper
- 2 stalks green onions
- 3 tablespoons coconut aminos
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 1 teaspoon sesame oil (optional, Whole30-compliant)
- 1 tablespoon olive oil
- 1 cup water
Instructions
Prepare the tofu skin by soaking the sheets in warm water for 10 minutes until pliable. Drain and pat dry with a clean kitchen towel.
While the tofu skin is soaking, julienne the carrot, zucchini, and red bell pepper. Thinly slice the green onions and mince the garlic and ginger.
In a small bowl, combine the coconut aminos, minced garlic, minced ginger, and optional sesame oil. Set aside.
Lay one sheet of tofu skin flat on a clean surface. Place a small handful of julienned vegetables and green onions in a horizontal row near the bottom edge of the sheet.
Carefully roll the tofu skin over the filling, tucking in the sides as you go, similar to making a burrito or spring roll. Repeat with the remaining tofu skin sheets and vegetable filling.
Heat the olive oil in a large skillet over medium heat. Once hot, add the tofu rolls seam-side down and cook for 2-3 minutes until golden brown. Use tongs to carefully rotate and brown all sides evenly.
Pour the coconut aminos mixture into the skillet and add 1/4 cup of water. Cover the skillet and let the rolls steam for 2-3 minutes to infuse the flavors.
Uncover and simmer for another 1-2 minutes until the sauce has mostly evaporated, creating a light glaze over the rolls.
Remove the rolls from the skillet and serve warm, optionally garnished with additional green onions or a side of compliant dipping sauce.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 29.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1235 mg | 26% | |
*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.
