Tofu spring rolls

Looking for a light, crunchy, and refreshingly satisfying meal that checks all the boxes for flavor and nourishment? These Tofu Spring Rolls with Balsamic Tofu are the ultimate fresh food fix. Packed with vibrant rainbow veggies, aromatic herbs, and tangy-sweet tofu, they’re a perfect example of how simple ingredients can come together to create something truly special.

These rolls are more than just pretty — they’re a complete plant-based meal wrapped up in rice paper. Inside each one, you’ll find:

• Balsamic-glazed tofu: A savory and slightly sweet twist on traditional tofu, seared to perfection and bursting with umami flavor and protein.

• Bean vermicelli noodles: Naturally gluten-free and super light, these noodles provide just enough substance without weighing the rolls down.

• Rainbow veggies: Think crunchy carrots, lettuce, vibrant red and yellow bell peppers, and green onions — not only beautiful, but rich in fiber, antioxidants, and flavor.

• Fresh mint and cilantro: These herbs bring a pop of brightness and aroma that elevate every bite. Mint adds coolness, cilantro brings depth - all from my garden.

Everything is wrapped in delicate rice paper and served fresh — no frying, no fuss. Just wholesome, clean ingredients you can feel good about.

How to Serve? These spring rolls are great as a light lunch, a crowd-pleasing appetizer, or even a meal-prep-friendly dinner. Pair them with a dipping sauce like my peanut butter dipping sauce.

You can customize them with your favorite vegetables or even swap the tofu for grilled tempeh or shrimp, but the balsamic tofu adds a depth of flavor that keeps things interesting and different from traditional versions.

RECIPE

Ingredients

1 block of firm tofu, cut into strips

• Tofu marinade:

  • 2 Tbsp avocado or olive oil

  • 1/4 tsp pink Himalayan salt

  • 1/4 tsp black pepper

  • 2 Tbsp balsamic vinegar

  • 2 Tbsp yellow mustard

  • 2 Tbsp honey

  • 2 Tbsp gluten-free soy sauce

  • 1 Tbsp ginger-garlic paste

• Rice paper wrappers

• Vermicelli noodles (rice or bean-based)

• Rainbow veggies:

  • Purple lettuce

  • Red and yellow bell peppers

  • Carrots

  • Fresh mint

  • Fresh coriander (cilantro)

  • Green onions

Instructions

1. Prepare your dipping sauce: Use your favorite store-bought sauce or try my homemade peanut dipping sauce (linked here). Set aside.

2. Drain and prep the tofu: Press the tofu to remove excess moisture, then slice it into even strips.

3. Make the marinade: In a small bowl, whisk together all the marinade ingredients.

4. Cook the tofu:

   • Pour the marinade into a heated pan.

   • Add the tofu strips and cook over medium heat for about 8 minutes, flipping halfway through, until the tofu is golden and glazed.

   • Remove from the pan and let it rest on a plate.

5. Prep the veggies: Julienne the carrots and bell peppers. Chop the green onions, and wash and dry the herbs and lettuce. Set everything aside for easy assembly.

6. Cook the noodles: Prepare the vermicelli noodles according to the package instructions. Drain and rinse with cold water.

7. Assemble the spring rolls:

   • Fill a large shallow dish with warm water.

   • Dip one rice paper sheet for about 3 seconds — just until pliable — then lay it flat on a plate or clean surface.

   • Layer the veggies, herbs, tofu, and noodles in your desired order.

   • Roll the wrapper halfway, fold in the sides, and continue rolling tightly.

8. Repeat the process until you’ve used up your ingredients or made the desired number of rolls.

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana