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Tofu Summer Rolls with Ginger Garlic Dipping Sauce

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These tofu summer rolls are salad in a roll! They are light, fresh, vegan, gluten-free and healthy! With this gorgeous meal you’ll get a variety of colorful vegetables which are all foundations of how to “eat beautifully”. 

Ingredients

Scale

For the marinade/sauce: 

  • 6 tablespoons coconut aminos (or low sodium tamari)
  • 1 tablespoon sesame oil
  • 3 gloves garlic, minced
  • 1 1/2 teaspoons fresh ginger, grated
  • 1 teaspoon chili garlic sauce
  • 2 tablespoons rice vinegar
  • juice of 2 limes

For the rolls:

  • 10 ounce package of sliced shiitake mushrooms
  • 12 oz package of extra firm tofu
  • 8 spring roll rice paper wrappers
  • 1 small watermelon radish, sliced into matchsticks
  • 1 cup carrot matchsticks
  • 3 scallions, slivered on diagonal
  • 1 small bunch of mint leaves, washed and dried (about 1/3 cup)
  • 2 handfuls of pea sprouts (or broccoli microgreens)
  • 2 medium ripe, but still firm avocados, sliced 

Instructions

    1. Make the marinade. In a small bowl, combine the coconut aminos, sesame oil, minced garlic, grated ginger, chili sauce, rice vinegar and lime juice. Whisk to combine and set aside. 
    2. Press the tofu. Remove tofu from package and pat dry. Wrap in paper towels and a kitchen towel tightly, place on a plate and rest a heavy book or pan on top and press tofu to remove water for 15 minutes. After 15 minutes, unwrap tofu and cut into strips. Plate tofu strips into a shallow 9×9 baking dish, and add 1 1/2 tablespoons of marinade and coat. Let sit for at least 15 minutes or overnight.  
    3. Roast the mushrooms. Preheat the oven to 450 degrees F. Pat the mushroom slides with wet paper towels to remove any visible dirt, debris (you can rinse but risk getting the mushrooms waterlogged which means they will come out soggier). Coat with 4 teaspoons of the marinade. Roast the mushrooms for 15 minutes. Remove from heat and let cool. 
    4. Cook the tofu. Preheat your grill to medium heat and brush lightly with oil. Grill the tofu until bronzed on each side (about 4-5 minutes each side). Remove and let cool.
    5. Prepare your “work station.” Line up all of your ingredients – mushrooms, tofu, carrots, watermelon radish, scallions, mint leaves and pea shoots/microgreens. Fill a shallow, wide bowl with warm water and moisten a clean dishcloth and drape over a cutting board (where you will assemble the rolls).
    6. Soak a rice paper wrapper in the water for 10-20 seconds max. Then remove and place on cutting board. On the lower third place 2-3 slides of tofu, a few shiitake slices, 1 tablespoon of shredded carrots, a few slices of radish, 3-4 scallion slices, 2 mint leaves, pea shoots and a slice of avocado. Fold the bottom over the filling. Fold in the edges and then continue to roll up. It may take a few tries to get the proportions right and to “wrap and roll” without ripping. 
    7. Slice the rolls in half and serve with the remaining marinade. 

Notes

  • I use tofu in this recipe but I would also recommend swapping the tofu for shrimp if desired. Marinate the shrimp for 15 minutes and grill. Let cool and remove tails. You can chop or slice down the middle. 
  • Save prep time by buying your carrots pre-shredded and shiitake mushrooms pre-sliced.
  • Make the marinade/sauce, tofu and the mushrooms ahead! The night before, make the marinade, press the tofu and marinate it, and roast the mushrooms. When you are ready to make the rolls just grill the tofu and then assemble the rolls. 

Find it online: https://eatbeautifullyblog.com/tofu-summer-rolls/