Fresh Vegan Tofu Summer Rolls Recipe

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Cassidy and I first made these tofu summer rolls on a sweltering afternoon when the idea of turning on the oven felt unbearable. We had a bunch of fresh veggies from the farmer's market and some tofu waiting to be used. Rolling everything up in rice paper felt like the perfect no-cook solution. Cassidy took the lead on slicing the veggies into thin, colorful strips, while I prepared the tofu and dipping sauce. It turned into a fun assembly line, and before we knew it, we had a platter full of vibrant, fresh rolls ready to enjoy.

These rolls have become a staple for us, especially during the warmer months. They're light yet satisfying, and the combination of textures and flavors keeps things interesting. Cassidy loves adding a bit of mint for a refreshing twist, while I sometimes swap out the tofu for tempeh when I'm in the mood for something different. The best part is how customizable they are—you can use whatever veggies and proteins you have on hand. It's a great way to clean out the fridge and create something delicious in the process.

Ingredients

Extra-firm tofu
Low-sodium soy sauce or tamari
Sesame oil
Honey or maple syrup
Salt
Pepper
Garlic powder
Rice paper wrappers
Carrot, thinly sliced
Purple cabbage, thinly sliced
Avocado, sliced
Fresh cilantro leaves
Creamy natural peanut butter
Rice wine vinegar
Cold water
Ginger powder
Sesame seeds

Instructions

Prepare the tofu

Preheat your air fryer to 375°F.
Pat the tofu dry with a paper towel and cut it into strips.
In a container, combine the tofu with low-sodium soy sauce or tamari, sesame oil, honey or maple syrup, salt, pepper, and garlic powder.
Gently mix until the tofu is well-coated.
Transfer the tofu to the air fryer and cook for 15-20 minutes, flipping halfway through.
If you don't have an air fryer, you can bake the tofu in a preheated oven at 400°F for 30-35 minutes, or until crispy.

Make the peanut dipping sauce

While the tofu is cooking, prepare the peanut dipping sauce.
In a small bowl, whisk together creamy natural peanut butter, sesame oil, low-sodium soy sauce or tamari, rice wine vinegar, cold water, ginger powder, garlic powder, sesame seeds, salt, and pepper until smooth.

Assemble the summer rolls

Once the tofu has cooled slightly, it's time to assemble the rolls.
Prepare all your fillings: thinly sliced carrot, purple cabbage, avocado, and fresh cilantro leaves.
Fill a shallow dish with warm water.
Dip a rice paper wrapper into the water for a few seconds until it becomes pliable.
Lay the softened wrapper on a clean surface.
Place a few pieces of tofu, carrot, cabbage, avocado, and cilantro just below the center of the wrapper.
Fold the sides inward, then roll tightly from the bottom up, enclosing the fillings.
Repeat with the remaining wrappers and fillings.

There's something incredibly satisfying about creating these summer rolls. The process of assembling them is almost meditative, and the end result is both beautiful and delicious. Cassidy and I often make them together, chatting and catching up as we roll. It's a wonderful way to spend time together and enjoy a healthy meal.

These rolls are perfect for meal prep, picnics, or light lunches. They hold up well in the fridge for a day or two, making them a convenient option for busy days. The peanut dipping sauce adds a rich, savory element that complements the fresh veggies and tofu perfectly. We hope you enjoy making and eating these as much as we do.