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Tofu rainbow rice paper rolls (vegan)

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2 -3 serves


Marinated tofu

  • 250 g firm tofu
  • 3 tablespoons black bean sauce
  • 2 tablespoons soy sauce, tamari or coconut aminos
  • Dash of sesame oil
  • Dash of any light-coloured sweetener, such as rice malt syrup or maple syrup, such as maple syrup or rice malt syrup
  • Dash of brown rice vinegar
  • 2 tablespoons tahini


  • 6-8 rice paper wrappers
  • 1 medium-size cucumber
  • 1 medium-size capsicum
  • 1 medium-size carrot
  • 1 medium-size avocado
  • Handful of kale, sprouts or salad leaves
  • 2 spring onions


  • Preheat the oven to 180°C (350°F). Slice the tofu into batons. Combine the seasonings except the tahini in a shallow bowl and mix. Let the tofu soak in the marinade and set aside.
  • Slice all of the vegetables into similar size batons and set aside.
  • Remove the tofu from the marinade and place on a lined baking tray. Reserving the marinade for later. Bake the tofu in the oven for 10-15 minutes or until golden brown. Set aside to cool.
  • Add the tahini to the remaining marinade and whisk until combined. Set aside.
  • To assemble: Fill a shallow bowl with warm-hot water. Dip one rice paper wrapper into the water, lay it on a flat surface and place the fillings in the middle. Gently wrap the wet rice paper to enclose the filling. Repeat for the remaining ingredients.
  • Serve the rolls immediately with the tahini hoisin sauce.