Tofu & Veggie Spring Rolls

Tofu and Veggies Spring Rolls
Recipe Yield: 4 servings


  • 1 Block Firm Tofu, remove moisture and slice into rectangular strips and drizzle with teriyaki sauce right on your sheet pan
  • Rice paper spring roll wrappers
  • 2 Carrots, julienned
  • 1 Cucumber, seeds removed and julienned
  • 1 Red Pepper, julienned
  • 1 bunch Scallion, chopped
  • Other: you can use purple cabbage, mango, avocado all great additions
  • Roasted cashews to top

Peanut Sauce

  • 1/4 cup soy sauce
  • 1/4 cup peanut butter (almond butter is good too)
  • 1 tsp sweetener (maple syrup, coconut sugar work well)
  • 1 Tbsp Rice vinegar
  • 1 Tbsp toasted sesame oil
  • 1/2 tsp hot sauce if desired
  • 1 garlic clove


  1. Preheat oven to 400 degrees, line a baking sheet with parchment paper.
  2. Place tofu on other baking sheet and roast for about 20 minutes, flipping halfway through.
  3. While tofu is cooking, prep carrot, cucumber, pepper and scallion.
  4. Fill a shallow wide bowl with water for rice papers. Hydrate them one at a time. Be careful, they are fragile once wet!
  5. Add desired filling to each spring roll and serve with sauce.
  6. For Sauce: blend all ingredients for sauce in blender until smooth, or just mix in a bowl well with a whisk.