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!
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🌟Why you'll love this recipe
You can also try these tofu spring salad rolls that are just as tasty! Or venture out into new territory with a chicken Caesar salad wrap.
🧾Ingredients in this recipe
Strawberry Cashew Dressing
Tofu Summer Rolls
You can use any of your favorite salad greens, but here is what I almost always use:
See the recipe card for full information on ingredients and quantities.
⭐ Pro Tip
Cooking the tofu is not necessary, but I choose to flash cook the tofu 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
Tofu Summer Rolls
⭐ 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.
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!
📋Recipe FAQs
Tofu is a great substitute for meat in many recipes and a good source of plant-based protein. It's high in nutrients like calcium and manganese. If you want to cook more with tofu, check out my guide to firm tofu.
Tofu is made of soybeans, which are cooked and separated into curds and whey. The curds are pressed into the blocks of tofu we eat.
Tofu has a very neutral taste, I think of it like the taste of plain noodles. Because it's so neutral, it's a great flavor absorber!
You can eat tofu raw, but I always prefer to be cautious and cook it slightly to kill off any surface bacteria.
🍍Related Recipes
Tofu is a super versatile ingredient – learn how to make it taste incredible with these tofu recipes!
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Tofu Summer Rolls with Strawberry Dressing
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!
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