I love the combination of sweet and spicy flavors in this roll.
For a heartier texture, make the tofu a few hours in advance and it will firm up nicely.
Even if you don’t have all the ingredients, you can make a no-recipe summer roll with leftover salad and a dollop of pesto that’s perfect for a picnic, light lunch, or last-minute appetizer.
Sriracha Lime Tofu Summer Rolls (Vegan)
I love the combination of sweet and spicy flavors in this roll.
Calories
Ingredients
ROLLS
- 2 tbsp sriracha sauce
- 2 tbsp maple syrup
- 1 tbsp lime juice
- 15 ounces firm fresh tofu
- 1 cup fresh cilantro leaves
- ½ cup kimchi, homemade (page 40) or store-bought
- 1-2 avocados, peeled, pitted, and sliced
- 1 cup mung bean sprouts
- 8+ large tapioca (or tapioca and brown rice) summer roll wrappers
SAUCE
- 1 tsp sriracha sauce
- 2 cloves garlic, minced
- 2 tbsp lime juice
- 1 tbsp grated fresh ginger root
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 1 tbsp water
- 2 scallions, chopped
Instructions
- Preheat oven to 400°F.
MAKING ROLLS
- In small bowl, whisk together sriracha, maple syrup, and lime juice.
- Wrap tofu in towel and press to remove liquid. Slice block into ½-inch strips. Place in baking dish in single layer and coat with sriracha mixture.
- Roast 15 minutes, remove from oven, flip tofu, and roast 10 minutes longer (or until edges appear dry). Remove from oven and set aside to cool.
- Place cilantro, kimchi, avocado, sprouts, and tofu next to work surface.
- Hold one wrapper under running water for 3 seconds. Place on cutting board and layer ingredients in middle of wrapper – cilantro, a forkful of kimchi, 2 avocado slices, tofu, and sprouts. Fold in sides of wrapper, then one end, and roll tightly. If wrapper is not pliable, wait a few seconds for it to soften. Add a second wrapper if first one tears. Repeat to use up ingredients.
MAKING SAUCE AND SERVING
- In small bowl, whisk together sriracha, garlic, lime juice, ginger, maple syrup, sesame oil, water, and scallions.
- Slice summer rolls in half on diagonal and serve with sauce.
Notes
Recipe from NOURISH, © Terry Walters 2022 www.terrywalters.net
This recipe is republished with permission from Nourish: Plant-Based Recipes to Feed Body, Mind and Soul, © Terry Walters 2022.
Photo by Julie Bidwell from NOURISH: Plant-Based Recipes to Feed Body Mind and Soul ©Terry Walters 2022.
