Rainbow Tofu Spring Rolls with Peanut Sauce

"rainbow rice paper rolls, tofu glazed with peanut sauce and zucchini noodles; my Tuesday is going swell? How are you all doing?"
-- @theveganfiesta
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  • Recipe Card
Prep time 15mins
Cook time 25mins
Serves or Makes: 12

Recipe Card


  • 14 ounces extra firm tofu
  • Salt to tate
  • 12 8”-9” rice paper sheets
  • 1 cup carrots, thinly sliced
  • 1 cup cabbage, thinly sliced red
  • 1 cucumber, thinly sliced
  • 1 head lettuce
  • 1 cup homemade or store bought peanut sauce
  • 2 zucchini, spiralized


  • Step 1

    Preheat the oven to 400℉ and line a pan with parchment paper.

  • Step 2

    Let the tofu sit between 2 towels to absorb any excess liquid. Then, cut into sticks. Place the tofu on the prepared pan, glaze with 1/4 cup of the peanut sauce, and bake for 25 minutes, turning the tofu over halfway through.

  • Step 3

    Next, place warm water into a 9” circle pan. Dip a sheet of rice paper into the water and soak for 10-20 seconds on each side until sticky and pliable.

  • Step 4

    Add a variety of sliced veggies and a cooked tofu stick to the center of the wrap. Fold the sides of the rice paper towards the center and roll up. Continue this process until all the rice wraps are made.

  • Step 5

    Slice the wraps in half and enjoy with remaining peanut sauce. Serve with a side of spiralized zucchini and leftover​ tofu.