These tofu summer rolls with strawberry dressing will add a new level of fun to your summer salads. Plus, they’re a great way to get everyone involved in making dinner. Only 30 minutes equals a delicious summer meal!

Flatlay of hands holding colorful tofu summer salad rolls on white marble surface.

🌟Why you’ll love this recipe

  • Uses tofu as a protein – Tofu is so easy to cook with and adds great non-meat protein to this recipe. For more tips on using tofu, read my tofu guide.
  • Wicked dipping sauce – The strawberry-cashew dipping sauce might be one of the best dipping sauces you’ll try this year! It’s got that slight sweetness from the strawberries, and the cashews give it a creamy texture. Yum!
  • Great way to use summer produce – You can mix up these rolls and add fresh summer produce from the farmers’ market or your market share.
  • Beautiful presentation – These roles are tasty to eat and beautiful to look at! They’re so colorful and gorgeous that they’ll look amazing on any table.

You can also try these tofu spring rolls that are just as tasty! Or venture into new territory with a chicken Caesar salad wrap.

🧾Ingredients in this recipe

Strawberry Cashew Dressing

  • Strawberries – Use fresh strawberries
  • Balsamic vinegar – Like in salad dressings, vinegar adds a slight acidity to the sauce.
  • Olive oil – Use high-quality olive oil for this dressing.
  • Lime juice – Freshly squeezed juice is the best, but you can use pre-squeezed juice.
  • Basil – Fresh basil leaves are best in this recipe
  • Soy sauce – You can use light or dark, and preferably low sodium.
  • Cashews – Use raw cashews that are unsalted and unflavored.
  • Garlic – Use fresh or substitute the one clove for 1/8 teaspoon of garlic powder.
  • Red pepper flakes – These add some heat, so you can leave them out if you don’t want the extra spice.

Tofu Summer Rolls

You can use any of your favorite salad greens, but here is what I almost always use:

  • Tofu – It works easiest to use firm tofu in this recipe.
  • Rice papers – Use 16 medium-sized ones, or 8 large ones if medium size is unavailable.
  • Persian cucumbers – You can sub with regular cucumbers or leave them out.
  • Spinach – Full spinach leaves. Substitute with other leafy greens of your choice.
  • Strawberries – Use fresh strawberries. Love strawberries? Try making this strawberry basil shrub you can use in dressings, marinades, mocktails, and cocktails all summer long!
  • Avocado – This adds a wonderful creaminess, but you can leave this out.
  • Purple cabbage – This can be swapped out with other cabbage varieties, but I like the color it adds and the flavor.
  • Basil leaves and mint leaves – These aromatic herbs add great fresh flavor.
  • Mango – This is an optional addition, and well worth adding!

See the recipe card for full information on ingredients and quantities.

⭐ Pro Tip

Cooking the tofu isn’t necessary, but I choose to flash-cook it for just a couple of minutes to remove any potential bacteria that may have grown on the surface.

👩‍🍳How to Make This Recipe

Strawberry Cashew Dressing

Cashews, strawberries, and other ingredients to make a dressing in a blender.
  • Add all the dressing ingredients to a food processor or blender.
Pink salad dressing in a glass bowl on a countertop.
  • Blend on high for 1 minute. Set the dressing aside.

Tofu Summer Rolls

Hands cutting tofu into strips on a brown cutting board.
  • Add the tofu to a saucepan. Cover with water. Bring to a boil. Boil for 2 minutes.
  • Remove the tofu from the water. Pat it dry. Cut it into 1/4″ strips.
Two hands soaking rice paper sheets in a black dish with water.
  • Next, take a 9×9 or larger dish. Fill with 1/2 inch of water. This dish is to wet your rice paper wrappers.
  • Dip two sheets at a time in the water so they are completely submerged until they begin to get pliable seconds.
Two hands putting spinach on top of soaked rice paper.
  • Remove them from the water and place them on your work surface like a Venn diagram so that they overlap slightly in the center.
Two hands adding sliced cucumber to a salad roll.
  • Add a base layer of spinach across the center of the wet rice paper wrappers. Top with cucumber, strawberries, tofu, avocado, cabbage, and fresh herbs. Feel free to add the optional mango or any other toppings you like!

⭐ Pro Tip

The rice paper wrapper will become brittle and impossible to roll if kept in the water for too long. So try not to dip it for longer than 5 seconds.

Two hands rolling a salad roll filled with avocado and strawberries.
  • To roll, grab the rice paper wrapper closest to you and fold it tightly over the salad filling.
Two hands rolling a salad roll next to cucumbers, dressing, and strawberries.
  • Fold over the left and right sides like a burrito. The wrapper will stick to itself. Continue rolling away from you until sealed.

Feel free to get creative with fillings and let everyone choose their own! These summer rolls are a great way to get everyone to be creative with their own kind of summer roll!

Optional: Cut rolls in half to serve!

Close up of a hand holding a see through salad roll with tofu, strawberry, and watercress.

Tofu is a super versatile ingredient – learn how to make it taste incredible with these tofu recipes!

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Author: Candice Walker

Tofu Summer Rolls with Strawberry Dressing

5 from 3 votes
Print Recipe Save
These tofu summer rolls with a wicked strawberry dressing will add a new level of fun to your summer salads!
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Appetizer, Salad
Cuisine: American, Thai
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 4
Calories: 579kcal

Ingredients

Strawberry Cashew Dressing

  • 5 oz fresh strawberries
  • 2 tsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • .5 oz basil
  • 2 tsp soy sauce
  • 1/4 cup raw cashews
  • 1 clove garlic
  • 1/2 tsp red pepper flakes

Tofu Summer Salad Rolls

  • 1 lb. tofu
  • 16 rice paper wrappers medium, or 8 large
  • 2 persian cucumbers sliced thinly on a mandolin or with a vegetable peeler
  • 6 oz. spinach leaves
  • 4 strawberries thinly sliced
  • 1 avocado cut in half, seeded, and thinly sliced
  • 5 oz. purple cabbage shredded or thinly sliced
  • .5 oz. basil leaves
  • .5 oz. mint leaves
  • 1 mango (optional) sliced

Instructions

Strawberry Cashew Dressing

  • Add your cashews to a food processor or blender. Run until fine. Add the rest of your salad ingredients. Blend on high for 1 minute. Set aside.

Tofu Summer Salad Rolls

  • Add the tofu to a saucepan. Cover with water. Bring to boil. Boil for 2 minutes. Remove from water. Pat dry. Cut into 1/4" strips.
  • Grab a 9×9 or larger dish. Fill with 1/2" deep with water. This dish is to wet your rice paper wrappers.
  • To assemble, start with two rice paper sheets. Hold them like a Venn diagram such that they overlap slightly in the center. Dip them in the water so they are completely submersed for 3 seconds. Remove from the water and place them on your work surface.
  • Add a base layer of spinach across the center of the wet rice paper wrappers. Top with cucumber, strawberries, tofu, avocado, cabbage, and fresh herbs. Feel free to add the optional mango.
  • To roll, grab the rice paper wrapper closest to you and fold it tightly over the salad filling. Fold over the left and right sides (like a burrito). The wrapper will stick to itself. Continue rolling away from you until sealed.
  • Optional: Cut rolls in half to serve!

Notes

Cooking the tofu is not necessary. I choose to cook the tofu to remove any potential bacteria that may have grown on the surface.
The rice paper wrapper will become brittle and impossible to roll if kept in the water for too long. So try not to dip it for longer than 5 seconds.
Feel free to get creative with fillings and to let everyone choose their own. These salad rolls are a great way to get everyone to be creative with their own kind of salad!

Nutrition

Calories: 579kcal | Carbohydrates: 70g | Protein: 23g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 662mg | Potassium: 907mg | Fiber: 10g | Sugar: 12g | Vitamin A: 5530IU | Vitamin C: 84.6mg | Calcium: 280mg | Iron: 7mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
5 from 3 votes (3 ratings without comment)

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