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5 from 2 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!
Course Appetizer, Salad
Cuisine American, Thai
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4
Calories 579kcal
Author Candice

Ingredients

Strawberry Cashew Dressing

  • 5 oz fresh strawberries
  • 2 tsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp 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 9x9 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