Easy Summer Recipes: Vegan Tofu Summer Rolls (Vegan and Gluten Free) | Tofu Mastery Lesson # 16

firm tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh adds protein and is often less expensive.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce + peanut butter

Sunflower seed butter is nut-free and lower in calories.

Boil water in a kettle.

Add boiling water over vermicelli rice noodles and shiitake mushrooms to rehydrate them.

Let the noodles soak for about 4-5 minutes and the shiitakes for about 20 minutes, then drain and rinse with fresh water.

Remove the stems from the shiitake mushrooms and slice them.

Separate fresh mint and cilantro leaves from the stems and set aside.

Slice extra firm tofu into sticks, using as many as the number of summer rolls being made (about 8).

Chop green onion into smaller pieces.

Cut cucumber, daikon, carrot, mango, and avocado into thin slices or julienne them.

Gather all components around for assembly.

Soak a rice paper sheet in lukewarm water until pliable, being careful not to over-soak it.

Place the rice paper sheet on a plate and add a small amount of rice noodles, shiitake mushrooms, mint leaves, cilantro, green onion, cucumber, daikon, carrot, mango, avocado, and tofu in the center.

Fold the rice paper over the filling, packing it tightly, and close the ends to form a roll.

Set the completed roll aside on a plate to stick together.

Repeat the process with remaining ingredients, soaking new rice paper sheets as needed.

Serve with peanut sauce, hoisin sauce, sweet chili sauce, or soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens