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Tofu Salad Wraps – 2 Ways

These salad rolls have been my favorite recipe to make all month. The best thing about them is that you can put whatever you want in them, whether it be the vegetables mentioned in the recipe, fruits for an aesthetic touch, or any other creative toppings of your choice. It’s healthy, delicious, and I promise your taste buds will thank me once you’ve tried the peanut sauce. Pan frying the salad wraps takes it on a whole other level too. You get that crunch on the outside and full of fresh vegetables on the inside.

  • Yield: 9 servings 1x


  • 912 rice paper sheets
  • 1 block of firm tofu
  • 1 large carrot
  • 34 mini cucumbers
  • 1 red pepper
  • 2 tbsp peanut butter
  • 2 tbsp soy sauce


  1. Pat dry tofu and cut into small rectangles
  2. Pan fry with oil and salt for taste. When golden brown and crispy, mix with 1 tbsp soy sauce in hot pan and set aside
  3. Cut or shred carrots, cucumbers, and pepper into thin long pieces
  4. Fill a plate with warm water
  5. Coat rice paper on both sides with warm water and put on a flat surface (cutting board)  and fill with tofu and veggies
  6. Fold together
  7. If you want crispy wraps, heat a pan on medium heat with oil and pan fry the wraps
  8. For the sauce:  mix peanut butter, 1 tbsp of soy sauce, and mix. Add water and mix until desired consistency


Recipe reviewed by Annie Tsang, RD.


  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 10g
  • Sodium: 210mg
  • Fat: 15g
  • Saturated Fat: 2.3g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 9g
  • Protein: 21g
  • Cholesterol: 0mg

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