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salad rolls
Janelle Carss

Asian-Inspired Tofu Salad Rolls

Perfect for any day of the week, these fresh and fun Asian-Inspired Tofu Salad Rolls are a veggie-lovers dream lunch come true!
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Prep Time 20 minutes
Cook Time 40 minutes
Tofu-Pressing Time 20 minutes
Total Time 1 hour
Servings: 8 Salad Rolls
Course: Appetizer, Lunch, Side Dish
Cuisine: Asian-Inspired
Ingredients Method

Ingredients
  

Tofu Marinade
  • 2 tbsp gluten-free soy sauce or tamari
  • 2 tbsp sesame oil
  • 2 tbsp maple syrup
  • dash cayenne pepper
Lemon Tahini Dipping Sauce
  • 2 tbsp tahini
  • 2 tbsp gluten-free soy sauce or tamari
  • juice of half a lemon
  • 1 tsp coconut sugar or maple syrup
Salad Rolls
  • 1 block firm or extra-firm tofu
  • 8 rice paper sheets
  • 8 nori snack sheets
  • 1.5 cups spinach leaves
  • ¼ cup carrot, julienned
  • ¼ cup daikon radish, thinly sliced
  • ¼ cup red onion, thinly sliced
  • 1 small zucchini, peeled into ribbons

Method
 

Prepping the Tofu & Marinade
  1. Remove the tofu from the package, drain the excess liquid, and fold it up in a clean kitchen towel. Place a heavy, flat object on top like a cutting block with a frying pan or a couple cook books on top. Leave it for about 20 minutes.
  2. In a small jar, combine the gluten-free soy sauce or tamari, sesame oil, maple syrup and cayenne pepper. Seal the lid, and give it a good shake to combine.
  3. Once the tofu has been pressed, slice into 8 equal squares. Place them inside a sealable bag, laying flat beside each other, pour in the marinade and seal the bag. Gently massage and turn the bag to ensure each piece is evenly coated. Marinate in the fridge for a minimum of 20 minutes, or up to overnight if you plan to make this the next day.
  4. Once marinated, preheat your oven to 425F. Place each piece of tofu on a baking tray lined lined with parchment paper or a baking mat. Pour any remaining marinade over the tofu for extra flavour! Bake on the top rack for 40 minutes, flipping halfway through.
Making the Salad Rolls
  1. While the tofu is baking, prep your veggies. Wash and dry the spinach, julienne the carrots (no longer than 4"), thinly slice the daikon radish and red onion, and peel the zucchini into ribbons.
  2. Prep your work 'station'. Fill a shallow plate with warm water, unpackage the nori sheets and rice paper, and have the veggies ready. Once the tofu is baked and cool enough to handle, slice each piece in half and have ready to use.
  3. Run a rice paper sheet through the water, gently shaking off any excess, and lay flat on a cutting mat. Layer in small amounts of each ingredient, including 2 tofu slice halves, and a single nori sheet. Play around with how you layer in the ingredients for each roll. Gently roll up the rice paper starting with the sides, like you would a burrito. If your first couple rolls don’t turn out very pretty, don’t worry! Practice makes perfect. 
  4. Once all 8 salad rolls are made, you can quickly whip up the dipping sauce. In a small bowl, combine the tahini, gluten-free soy sauce or tamari, lemon juice and coconut sugar. Mix until smooth and drippy.
  5. Serve, dip, munch, and enjoy!