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    Home » Recipes

    Tofu Summer Salad Rolls with Strawberry Dressing

    Published: May 28, 2019 Modified: Sep 18, 2019 by Candice

    JUMP TO RECIPE PIN RECIPE

    These tofu summer salad 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!

    Flatlay of tofu summer salad rolls on white marble surface.

    Summer Roll Dipping Sauce

    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.

    Strawberry dressing in a blender next to strawberry dressing.

    Step by Step Vegetarian Summer Rolls

    Add the tofu to a saucepan. Cover with water. Bring to boil. Boil for 2 minutes (photo 1). Remove from water. Pat dry. Cut into ¼" strips (photo 2).

    Step by step cooking tofu then cutting tofu into strips with knife.

    How to roll vegan summer rolls

    Grab a 9x9 or larger dish. Fill with ½" deep with water. This dish is to wet your rice paper wrappers. 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 (photo 1).

    Add a base layer of spinach across the center of the wet rice paper wrappers (photo 2). 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 (photos 3 & 4). Fold over the left and right sides like a burrito (photo 5). The wrapper will stick to itself. Continue rolling away from you until sealed (photo 6).

    Six step by step images on how to rolling spring rolls.

    Helpful tips & 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!

    Hand holding one large summer salad roll.
    Print Recipe
    5 from 3 votes

    Tofu Summer Salad Rolls with Strawberry Dressing

    These tofu summer salad 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!
    Prep Time25 mins
    Cook Time5 mins
    Total Time30 mins
    Course: Appetizer, Salad
    Cuisine: American, Thai
    Servings: 4
    Calories: 579kcal
    Author: Candice

    Ingredients

    Strawberry Cashew Dressing

    • 5 oz fresh strawberries
    • 2 teaspoon balsamic vinegar
    • 2 tablespoon olive oil
    • 1 tablespoon fresh lime juice
    • .5 oz basil
    • 2 teaspoon soy sauce
    • ¼ cup raw cashews
    • 1 clove garlic
    • ½ teaspoon 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 ¼" strips.
    • Grab a 9x9 or larger dish. Fill with ½" 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?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
    Tofu summer rolls in a wooden bowl on a marble surface with strawberries.

    Optional: Cut rolls in half to serve!

    Hand holding two stacked summer salad rolls.

    Looking for other kinds of salad rolls?

    Here is a tofu spring salad roll that's just as tasty!

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Woman with a flower.

    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE
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