Are you looking for a dish that will not weigh you down but actually give you an energy kick on those hot summer days? These colourful tofu summer rolls with crunchy vegetables are exactly what you need. They are incredibly fresh, full of colour, vitamins, and fibre, and, thanks to rice noodles and avocados, also filling. But the dip is the real star here – a genial combination of tahini, peanut butter and salty tamarind sauce takes this dish to a whole new level. The perfect quick meal for your lunch box or a simple summer dinner. 👌🏻
Nutrition (1 serving)
- 580 kcal
- 75 g carbohydrates
- 20 g fats
- 19 g protein
Per 2 portions
- 8 slices rice paper
- 100 g iceberg lettuce
- 80 g carrots
- 100 g cucumber
- 80 g red cabbage
- 100 g avocado
- 180 g smoked tofu
- 80 g rice noodles
- pepper
- salt
- 1 tbsp tahini
- 1 tsp peanut butter
- 5 tbsp Tamari soy sauces
Instructions
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Prepare the rice noodles according to the instructions (usually you just need to pour hot water over them and leave them). Then drain them, rinse with cold water to prevent sticking, and leave them to dry.
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Cut all the vegetables(carrot, cucumber, red cabbage) and tofu into thin, long sticks. Chop the lettuce finely and slice the avocado. You can lightly season the tofu with salt and pepper and optionally fry it in a dry pan if you don't want to eat it raw.
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Mix the tahini, peanut butter and tamarind sauce in a small bowl until you have a smooth dip.
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Prepare a deep plate with warm water. Take one rice paper and submerge it in the water until it softens. Transfer it to a clean and lightly dampened work surface (or a chopping board).
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Place a small amount of the shredded lettuce, rice noodles, chopped vegetables, avocado and tofu in the middle of the paper. Bend the edges over the filling and then roll it up from the bottom so it holds its shape.
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Continue until you run out of ingredients. Serve the rolls fresh, sliced in half and dip them in the peanut sauce.
