Name: Vegan Rainbow Tofu Spring Rolls
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Ingredients: 3 TBSP thai sweet soy sauce; 1 TBSP fresh or dried lemongrass (chopped very finelly); 1/2 TBSP chili flakes; 350 g medium or firm tofu (drained and thoroughly dried/pressed); 8-10 sheets of 22cm/8.5" round rice paper; 8-10 small letuce leaves; 5-7 radishes; 1 large carrot; 1 small piece red cabbage; 1 ripe avocado; juice of 1 lime for preventing avocado to brown; 2 TBSP low sodium soy sauce; 1 TBSP thai sweet soy sauce; 1 TBSP hoisin sauce; juice of 1 lime; 1 tsp sesame oil; ½ tsp sesame seeds

Jump to Recipe

Enjoy these refreshing and delicious tofu spring rolls filled with crisp vegetables, creamy avocado, and flavorful marinated tofu.

When it comes to fresh veggies there’s nothing better than spring rolls. And what is more, I’m not focusing on anything too traditional here. And that’s the fun part because you can use whatever veggies you have on hand and whatever is in season.

For this recipe, I’ve joined forces with my dear friend Kristina from Story on a plate. I have provided the recipe and food and together we’ve created this beautiful scene and photos! So credit for those to her as well and if you’re not following her on IG yet, go ahead and do that right now.

Whenever I make spring rolls I make sure to use veggies of different colors because that’s how we get different vitamins, right? And it’s just so pretty to see a beautiful rainbow of colors.

We come to the best part of these tofu spring rolls and that’s the marinated tofu. This marinated tofu is gold and this is coming from not such a huge tofu fan. Once I tried tofu marinated like that, I was hooked. And from now on I’ll be experimenting with flavoring tofu heaps more. What about you? What’s your favorite tofu recipe? I really wanna know!

If you’re a fan of tofu, I have a recipe for a Vegan Asparagus Quiche with tofu as well or Vegan roasted pumpkin curry with tofu.

Vegan Rainbow Tofu Spring Rolls

Prep Time 40 minutes

Cook Time 5 minutes

Total Time 45 minutes

Ingredients

Tofu Marinade

3 TBSP thai sweet soy sauce
1 TBSP fresh or dried lemongrass chopped very finelly
1/2 TBSP chili flakes

Rainbow Tofu Spring Rolls

350 g medium or firm tofu drained and thoroughly dried/pressed
8-10 sheets of 22cm/8.5" round rice paper
8-10 small letuce leaves
5-7 radishes
1 large carrot
1 small piece red cabbage
1 ripe avocado
juice of 1 lime for preventing avocado to brown

Dipping Sauce

2 TBSP low sodium soy sauce
1 TBSP thai sweet soy sauce
1 TBSP hoisin sauce
juice of 1 lime
1 tsp sesame oil
½ tsp sesame seeds

Instructions

Rainbow Tofu Spring Rolls

In a rather large bowl mix all tofu marinade ingredients.
After your tofu has beed drained and dried cut tofu into rectangles about 1 cm (0.5 inch wide).
Place the tofu into the marinade and carefully toss to coat all sides.
Heat a skillet over medium-high heat. Add a TBSP of cooking oil to the pan and cook tofu for 4-5 minutes or until all sides are golden.

Dipping Sauce

Bring all the ingredients together mix well to combine.

Rainbow Tofu Spring Rolls

Cut carrots into shin sticks (julienne) and red cabage into thin slices. Also thinly slice the radishes.
Thinly slice avocado and as soon as you cut it squeeze some lime juice over the avocado to prevent it from oxidizing.
Prepare your lettuce leaf and place some carrots, red cabbage and tofu inside and roll it into a tight roll.
Prepare a large bowl with cold water for 2-3 seconds then drain for a second and place it on the counter smooth side down.
Add the lettuce roll to the center of the soaked rice paper. Then add radishes in a row above the lettuce roll. This will be your outer side of the roll. Place some avocado on top of the radishes.
Begin rolling your spring rolls. First, bring in the left and right sides. Then bring in the bottom side of the rice paper and begin rolling while maintaining some pressure. Be sure not to be too firm, otherwise, the rice papers might break.
Serve immediately.

Vegan Rainbow Tofu Spring Rolls