These Sesame Tofu Spring Rolls are filled with tofu marinated in sesame oil and soy sauce, along with cucumbers, carrots and avocado. A tasty meat-free lunch or snack!
What do you make your vegan brother for dinner when you’re feeling suuuuuper lazy?
Sesame tofu spring rolls, that’s what.
Luckily these beauties were Justin AND Miguel approved, so BOOM success.
Serious question: I know the Olympics are on—I know—but is anyone else watching (or have you already watched) ‘Stranger Things’ on Netflix? Miguel and I started it Sunday and finished it last night. WHOOPS. In our defense, the season was only eight episodes so… that’s not too crazy I don’t think. If you have zero interest in this, just skip down to the recipe, but if you’ve been hearing or seeing people on social media talking about it, there’s a reason why. It’s SO good—good in that sci-fi, suspenseful, mystery, Nancy Drew thriller kind of way, which isn’t exactly the type of shows I’m typically into, but I’m glad I gave it a chance. Almost every episode kept me on the edge of my seat, so if you’ve been debating watching it, I say give the first episode a shot and I bet you’ll be hooked.
I hope someone knows what I’m talking about. ANYWAY…
It had been a hot minute since I’d made spring rolls, and I figured Justin coming over was a good excuse to do so. After all, who doesn’t love a good spring roll? These TOFU spring rolls are:
…those are Justin’s words, not mine. Mine probably would have been “good”, because that’s how I like to describe all of my recipes *smacks hand to forehead*
He got it exactly right though. The tofu is marinated in toasted sesame oil, soy sauce and fresh ginger and then added to the spring rolls with cucumber, carrots and avocado. They’re made complete with store bought (don’t hate me) teriyaki sauce (the same kind I used in this recipe). If you don’t feel like buying teriyaki sauce, I’d say just dip ‘em in extra sesame oil or soy sauce. Both are perfectly delicious!Print
Sesame Tofu Spring Rolls
- Prep Time: 25 mins
- Cook Time: 15 mins
- Total Time: 40 mins
- Yield: 12 spring rolls 1x
- 12 spring roll papers
- 8 oz. super firm cubed tofu
- 4 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1 tsp fresh ginger, grated
- 1 tsp sesame seeds
- 1 bag shredded carrots*
- 1 cup cucumber, diced
- 1 avocado, sliced
- Pour tofu onto a plate and use a dish towel or several paper towels to soak up the moisture. I used a dish towel and pressed down several times for a few seconds at a time. You want most of the moisture to be soaked up if possible. Transfer to the tofu to a large skillet, add the sesame oil, soy sauce and ginger and cook on medium-high.
- While tofu is cooking, chop cucumber up into small pieces, along with the avocado.
- Once the tofu is crisp, add the sesame seeds and stir to combine before transferring the tofu to a bowl.
- From here, start making your spring rolls. Have a large bowl of warm water beside you.
- To assemble: Soak 1 spring roll paper in water, approximately 15 seconds on one side and then flip it over and soak it for 15 more seconds or until the paper is soft. Carefully place the soaked paper on a clean towel and then add your ingredients: tofu, cucumber, carrots, and avocado. You want the rolls to be full but not so full that you can’t roll them up and/or that they break.
- Roll the paper up the same way you would a wrap and then set aside. Repeat this process for all 12 spring rolls.
- Dip your spring rolls in teriyaki sauce/sesame oil/soy sauce and enjoy!
*I didn’t measure how many carrots I used, so just have a bag sitting next to you during your assembly
Q: Did you watch Stranger Things and if so, what’d ya think?!