Tofu Spring Roll Recipe from My Nguyen

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Playing A Healthy Plant-Based Meal in Just 15 Minutes!


  • 14oz package firm organic tofu
  • 1 head of lettuce
  • 1 red bell pepper & 1 large cucumber
  • a handful of cilantro
  • 2 tbsp. coconut oil or olive oil
  • 6-8 sheets of rice paper
  • 2 tbsp. peanut butter
  • 2 tbsp. hoisin sauce 
  • ⅓ cup almond milk


  1. Drain liquid from tofu container and with paper towels press gently on tofu to absorb liquid. Slice tofu about 6-8 even pieces.
  2. Heat large pan with oil to medium heat and add sliced tofu. Cook on each side for 3-5 minutes or until golden brown.
  3. Slice red peppers and cucumbers.
  4. Dip rice paper in cold water and place on plate. Rice paper should still be hard and will soften in less than a minute. Place a leaf of lettuce, slice cucumber, sliced red pepper and a few sprigs of cilantro and wrap.
  5. For sauce mix in peanut butter, hoisin sauce and milk. (May have to add more milk for depending on your desired consistency)

Recipe courtesy of My Nguyen