Tamari Tofu Grain Paper Rolls

 

VEGAN MOVIE NIGHT RECIPES �� best-ever wedges + satay tofu rice paper rolls

Video taken from the channel: Honeybunch of Onion Tops


 

TOFU SPRING ROLLS

Video taken from the channel: Danielle Leon Guerrero


 

Tamari Glazed Mushroom Summer Rolls | Vegetarian

Video taken from the channel: Eat for Happiness


 

Vegan Rice Paper Summer Rolls Recipe & Dipping Sauce! (From Scratch)

Video taken from the channel: Irene Coco Queen


 

Vegan Rice Paper Spring Rolls with Asian Dipping Sauce Gluten Free Recipe!

Video taken from the channel: CookingWithPlants


 

How to Make Rice Paper Rolls | VEGAN & HEALTHY

Video taken from the channel: Living Veg


 

How to Make Vegan Summer Rolls (w/ Easy Steps!)

Video taken from the channel: Caitlin Shoemaker


Place the rice paper onto your plate and arrange tofu, rice noodles, vegetables and herbs at one end of the round. Drizzle a little tamari over the top then fold in the edges and roll. Step 7 Serve with Tamari sauce for dipping. 1. Remove the tofu from the packaging. Use a sharp knife to slice the tofu into pieces approx.

0.5cm thick and 2cm wide at least 6 pieces. Take a plate and lay some absorbent paper towel on the plate. Lay the pieces of tofu onto the towel and cover with another piece of absorbent towel. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.

Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. Method. Heat up the oven to 175º C / 350º F. Line a baking tray with a piece of baking parchment.

Cut pressed tofu into 32 long strips. I cut each 200 g into 8 strips and then cut each strip in half. Put tofu into a shallow dish and sprinkle with tamari.

1 To marinate the tofu, add the soy, maple, garlic and lemongrass to a flat bowl and mix until combined. Add the tofu and gently toss until all sides of the tofu have touched the marinade. 2 Meanwhile, prepare the vermicelli according to its packet instructions.

3 To make the sauce, add all ingredients to a small bowl and whisk until combined. Amazing 10-ingredient pad thai spring rolls with spicy-sweet noodles, crispy baked tofu, and fresh carrots and herbs! A healthier vegan, gluten-free entree. Wet the rice paper with lukewarm [email protected] Spread chia seeds on the rice paper.

Place tofu, veggies and noodles in middle and roll. Fold in the sides then roll up to enclose the filling. Tofu Rice Paper Rolls Lazy Cat Kitchen. spring onions, garlic cloves, red pepper, dates, lime juice, rice paper and 10 more. tahini paste, nutritional yeast flakes, tamari sauce, tofu, cooked brown rice and 8 more. Vegan Ramen (Gluten-Free) The Viet Vegan. tofu, tahini, spinach, tamari, vegetable broth, toasted sesame seeds and 6 more.

To Make the Spring Rolls: Pre-heat oven to 350°F and line a baking sheet with parchment paper. Spread some avocado oil, or melted coconut oil, on a clean cutting board this will be your working. Gluten-Free Spring Rolls Yummly. extra virgin olive oil, tamari, ground pork, rice paper wrappers and 9 more.

Healthy Asian Chicken Lettuce Cups Tyson. large carrot, fresh ginger, tamari, honey, red bell pepper, iceberg lettuce and 6 more tofu, tamari, red bell peppers, garlic, brown rice.

List of related literature:

Dry soybeans are roasted in an iron pot, then ground, and the roasted soy flour is used as a garnish over rice cakes [mochi] or plain cooked rice;

“History of Soybeans and Soyfoods in Canada (1831-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
from History of Soybeans and Soyfoods in Canada (1831-2019): Extensively Annotated Bibliography and Sourcebook
by William Shurtleff; Akiko Aoyagi
Soyinfo Center, 2019

Ingredients: Brown rice, tofu, green peppers, onions, mushrooms, carrots, sunflower and sesame seeds, oat flour, vital wheat gluten, tamari, garlic.

“History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
from History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook
by William Shurtleff; Akiko Aoyagi
Soyinfo Center, 2019

When soybeans are stored in adverse conditions, decrease in soymilk quality, and the yield and quality of tofu with off-flavor and a coarser texture are the results (Hou and Chang 1998, 2005a; Genovese and Lajolo 1992).

“Handbook of Food Products Manufacturing, 2 Volume Set” by Y. H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, W. Jeffrey Hurst, Leo M. L. Nollet, Eyal Shimoni, Nirmal Sinha, Erika B. Smith, Somjit Surapat, Fidel Toldrá, Alan Titchenal
from Handbook of Food Products Manufacturing, 2 Volume Set
by Y. H. Hui, Ramesh C. Chandan, et. al.
Wiley, 2007

It’s usually made with a nori (seaweed) wrap, rice, and one or more veggies, tofu, sprouts, or other fillings stacked in the center before rolling.

“Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution” by Kris Carr
from Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution
by Kris Carr
Hay House, 2012

Combine the tamari, rice vinegar, sesame oil, garlic, and half of the scallion in a large zipper-lock bag.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Bean curd paper sheet rolls (with 3 rolls dried bean curd {tou fu pei chüan} in Chinese, dried yuba in Japanese, p. 118).

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

Coat the chunks with crumbs or flour or cornmeal and roast in the hot oil until the tofu is warm inside and brown outside.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Add tofu and cook, turning as needed, until all sides are crisp and browned, about 8 minutes; transfer to paper towel–lined plate and keep warm in oven.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add tofu and cook, turning as needed, until crisp and browned on all sides, 8 to 10 minutes; transfer to paper towel–lined plate and keep warm in oven.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Cut firm tofu into 1/4-inch-thick slices, arrange slices on a perforated tray, slightly smaller than the baking pan (or put directly in baking pan), lower perforated tray into marinade and marinate for 5 minutes.

“Tofu & Soymilk Production: A Craft and Technical Manual” by William Shurtleff, Akiko Aoyagi
from Tofu & Soymilk Production: A Craft and Technical Manual
by William Shurtleff, Akiko Aoyagi
Soyfoods Center, 2000

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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54 comments

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  • Green veg dumplings �� the colors just makes me want them more lol

    I make veg videos too! Check some of them out
    https://youtu.be/DDebSKyD41A

    I’ve been kinda documenting my journey:)

  • Made this and the tofu reminded me of tofu I had purchased at metropolitan market (Seattle/Tacoma) very tasty My tofu did soak up all the marinade in the first stage to make up a second batch for the oven stage. The end result was excellent Thanks for this recipe

  • I remember that summer rolls were how I found out I loved tofu. When I was a teenager I had them instead of shrimp (I’m allergic) and I loved it. It changed how I thought of being vegetarian. I was vegetarian at that age. I started eating more than just mushrooms as meat.

  • hey hey!! thanks so much for the great content. your videos are chill and well put together! plus, your recipes always turn out great!! would love to see a meal planned week and a grocery haul video?
    thanks again!!

  • I’m so glad you made this-I absolutely love summer rolls!! I’d love to see a homemade seaweed salad or a copycat of the ‘Vietnamese noodle salad ‘ from Whole Foods. A healthy (ier…is that a thing?! ��) rum cake would be amazing! �� I loved the series you did with the meals for a week for $25-a Chinese or Japanese or Indian menu would be awesome!

  • I love these but I’ve never tried them with tofu in them. I love Chinese 5 spice and can’t wait to try this! Is there a difference between spring and summer rolls?

  • Thanks alot for the video, the rolls look great! Im still in the early stages of becoming a vegan. But im determined. My biggest problem is finding good recipes without meat, but with your help im one stop closer!:-)

  • I tried this with my family and everybody thinks it kinda looks and feels like a condom. �� Didn’t really like it, unfortunately..

  • I love the new style of videos vs the ones were you are sitting and explaining the recipe. This is more hands on and I like the vibe of feeling almost like it’s live. Also I think it’s helpful when you come across recipes where something happens and you are not sure if you are doing things right, you can always go back to the video and see if you experienced the same possible issue ��������

  • I love Summer Rolls, they are so versatile, delicious and easy to make!
    Can you use the marinate to do a reduction and make a sauce for the rolls?

  • Great video! I use a cake pan filled with water to quickly soak the rice paper. It works great because it’s got a flat base and the entire rice paper wrapper fits rather than having to rotate it in a bowl.

  • if you have ever had honey walnut shrimp, i’d love a recipe for a vegan and gluten free version. it’s seems kind of hard but I miss it so much lol

  • Cuts tofu into rectangles “….that kind of look like…rectangles” I can’t imagine how hard doing a voice over is but sometimes people get me haha

  • Love the ingredients, and will probably make a noodle bowl from these items, sans salt. Not crazy about the sticky rice wraps… but the flavors sound amazing. Thanks for showing us how you do it.

  • As long as you dipped every bit of the rice paper in water, it will soften without extra water needed. I’m very glad you don’t leave the rice paper to soak in water like other people do lol.

  • are you allergic to gluten? Please don’t say your recipes are gluten free in the title if you’re not allergic to gluten. It makes veganism look like a fad diet.

  • Hi Caitlin! I just wanted to point out that it’s a little distasteful when you talk with food in your mouth. Hope this comment won’t start anything bad��

  • Hi. Would you wait until the tofu and rice are cooled or do you make them warm? Also, how long can you leave these in the fridge for? Thanks!

  • I would LOVE to see a video of YOUR all time FAVORITE (and I mean your creme de la creme TOP favorites) breakfast, lunch and dinner meals (your recipes or others ����‍♀️); and (possibly) how to make them!

  • How long do you soak the rice paper? I tried few times and each time it came out tasting like rubber (or is this the expected outcome and I just don’t like it?)

  • Thank you for the recipe.
    Actually, the rice paper will also soften in about 1 minute ( the time it takes to lay your ingredients inside ) running it through a bowl of cold water as well.

  • I love rice paper/spring rolls. Took me a long time to not get them stuck all over the place lol. Awesome video, they look really delicious.

  • Great vegan recipe. I can’t eat store bought spring rolls because they usually contain MSG(Modiumsodiumglumate) which is a flavour enhancer which causes me to have extreme headaches.

  • This is the first YouTube recipe that I’ve followed and it was delicious! Also happened to be my first time trying tofu. My parents loved it too. Thank you!

  • This dish is an appetizer in South East Asian cuisine. Vietnamese spring roll. I’m disappointed that you didn’t include that or anything like that:/

  • I was looking for a good vegan spring rolls recipe until I found yours! I can’t wait to try it out tomorrow! I loved your tutorial!

  • I love making rice paper vege rolls in the summer. I learned because I can’t stand cilantro and all the restaurants use it. I use basil, mint and/or parsley. I found that if I store the rolls in accordion folds of damp tea towels they keep really well for a couple of days.

  • Could you please write down the quantities of the ingredients and the instructions to follow?
    And also how many rice papers are needed for this???

  • These look so good! I really enjoyed this new video format. You have such a lovely comforting energy it’s nice to see you at work in real time. I just found some rice papers with sesame seeds embedded in them so I’ve been looking for a great recipe so I’m going to try this asap. Also the sauce you made is my favorite dipping sauce because I don’t really like peanut based ones. I usually add a spoonful of sambal oelek for my spice and it’s really yummy. Thanks for another wonderful recipe Irene!

  • My loaded avo tree whispers, “Make me into a sea vegetable / avo / celery root / moringa leaf (cooked) / mac nut / garlic / cilantro / carrot / greens Thanksgiving Day at the beach spring rolls.” Max Mahalo for your inspiration. Love your NZ or Aussie? accent!

  • This is the best summer roll recipe I’ve found & it’s from a fellow Aussie. Thank you��I personally like to peel the skin away from the flesh of the avos as it pulls out any hard lumps & blemishes/bad bits. Can’t wait to make these. Eat a rainbow��

  • I’ve just shopped for most of what I might need… but after seeing what you did to that tofu… omg I’m so gonna sautée them like yours! They look so appealing and bbq-ed.:)

    Thank you for such a good quality video and sharing!

  • Gorgeous! This is a really nice video, I like that you actually prepared your tofu instead of buying it that way as in NZ we have very few good prepared tofu products. It’s so worth it and healthier anyway. What is the name of the sesame seed product? I need that! I am subbing to help you get a start if that’s what you’d like=D

  • Thank you so much for sharing. If I want to make rice paper rolls for lunch for myself only, how should I store all those left over ingredient?:(

  • I am into this I made some today and put some mint and I didn’t put the avocado inside because I though it would then brown since I didn’t for overnight. They taste so good.

  • I just made these with the exact same ingredients! They turned out great, but I think I use vermicelli noodles instead of rice noodles and they came out too wet.

  • I see most people making peanut sauce to go with these but I dont like it. I’ll have to give this sauce a try with soy sauce. Sounds yummy!

  • These look so lovely Actually, I have to admit that I haven’t tried a spring roll with mango yet. Avocado and mango together thoughYum! But to answer your questionI really like this video format.

  • Sorry what is the tinpei ingredient? I never heard about it, can you please explain a bit and show and photo and how to cook it? Thanks

  • Every time I watch your videos I’m shocked and question why you don’t have more followers! You are putting out the highest quality vegan recipies I have ever come across!

  • These look fantastic. Would the rice paper stay moist until lunch if you made these in the morning? Would love to send these to school with my son. Thanks.

  • On nice your from australia. But i dont recommend tofu though its silicon plastic. You need to search up dr sebi vegan and realize hybrid vegetables and god creation vegetables

  • I really have to go to an Asian supermarket, because I’ve never spotted these rice papers in any supermarket where I live:(
    I want to try spring rolls so badly:)

  • You didn’t say “Yum”! �� This looks quick, easy and delicious. I’ve never tried those rice paper rolls. I’ll add them to the shopping list. Thank you.

  • You asked if we would like more of this style of video. I can o lying speak for myself. Yes, because we also get to e joy your love loveliness. Also I will definitely make this.

  • i was so excited to try summerrolls with peanutbutteesauce. prepared a few of them but oh my… i couldnt eat it. the texture of the rice paper threw me off, dont know why.

  • do people put sprouts in theirs or is it rice noodles they look a like and I want to make this but don’t know if sprouts is a good idea

  • You need to start using Organic OILS in Vegan diet… otherwise in our Chemtrails spraying age, we will lose those natural botanical wax & fats…that we need for immunity

  • Hey Danielle, Loved this video! �� Your tofu spring rolls look so yummy! �� Also all your recipe videos on your channel look amazing! ☺️ ���� Would you like to be vegan Youtube friends? �� I would love if you could maybe check out my channel if your interested! ❤️

  • I have been looking all over for this braised tofu in the store. Thank you for the recipe! I want to try it in the breakfast burritos I make.

  • I just love spring rolls, but peanut sauce is so very high in calories. I have to try this one. The mixture of ingredients sounds very tasty thank you for sharing ��

  • Can the rolls sit out for a bit or do they start getting dried out? Maybe covering them with plastic wrap would be advisable? Great recipes and tips btw:)

  • Oh wow these look delicious! My wife and I usually just resort to chips and vegan popcorn for movie nights, but there’s some great stuff on this video that we might wanna try too! Thanks for the upload, and great job on the video!:)

  • can’t wait to try these out!! the wedges look so so fab and those brownies yummo ���� can’t wait to go on my next woolies run to pick up that tofu, i just recently went vego and im trying some vegan stuff out so that would be perfect!