Tofu Summer Rolls

Tofu Summer Rolls


  • 7 oz. Extra Firm Tofu, cut into strips
  • 3 Tbsp. low-sodium soy sauce
  • 2 tsp. sesame, coconut, or olive oil
  • 1 1/2 Tbsp. honey
  • 1/2 tsp. Minced Garlic
  • 1 tsp. Rice Vinegar
  • 1 tsp. Cornstarch
  • 5 sheets Rice Paper
  • 1/2 Cucumber, cut into strips
  • 1 small Carrot, Julienned
  • 1/2 avocado, cut into strips
  • 1 cup mixed greens
  • Handful cilantro, torn into small pieces


  1. Preheat an oven to 350° F and line a shallow dish with non-stick baking paper (or spray with non-stick cooking spray).
  2. Combine the oil, honey, garlic, rice vinegar, and cornstarch in a medium bowl. Whisk to combine. Place the tofu slices in the marinate and leave to sit for at least 15 minutes.
  3. Once marinated, place the tofu strips on the prepared baking sheet. Bake for 15-25 minutes until the tofu has crisped up.,
  4. To prepare your rolls, soften a piece of rice paper in warm to hot water until softened. Lay a few pieces of tofu onto the middle of the roll, followed by cucumber, carrot, avocado, mixed greens and cilantro. Roll the spring rolls and repeat with the remaining ingredients.

Makes 5 rolls.