Low Sodium Tofu Spring Rolls

Delight your taste buds with these vibrant and wholesome Low Sodium Tofu Spring Rolls—a perfect marriage of fresh, crisp vegetables, marinated tofu, and fragrant herbs, all wrapped in delicate rice paper. This heart-healthy recipe keeps sodium levels low without sacrificing flavor, thanks to the zesty lime-peanut dipping sauce and naturally aromatic ingredients like cilantro and mint. Ready in just 35 minutes, these colorful spring rolls are as visually stunning as they are delicious, making them an ideal choice for a light lunch, appetizer, or snack. Packed with plant-based protein and bursting with texture, they’re perfect for vegans, vegetarians, or anyone craving a fresh, guilt-free meal. Whether you're prepping for a weeknight dinner or wowing guests at a party, these low-sodium tofu spring rolls are guaranteed to impress!

Nutriscore Rating: 86/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Firm tofu
• 8 pieces Rice paper wrappers
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 1 small Red bell pepper, thinly sliced
• 1 cup Fresh leafy greens (e.g., spinach or lettuce)
• 0.25 cup Fresh cilantro leaves
• 0.25 cup Fresh mint leaves
• 1 tablespoon Rice vinegar
• 2 tablespoons Lime juice
• 1 teaspoon Honey or maple syrup (if vegan)
• 1 clove Garlic, minced
• 2 tablespoons Unsalted peanut butter
• 2 tablespoons Water
• 0.5 teaspoon Low-sodium soy sauce or tamari

Directions

Step 1

Press the tofu to remove excess water. Cut it into thin rectangular strips (about 2 inches long).

Step 2

In a small bowl, mix rice vinegar, 1 tablespoon of lime juice, and honey or maple syrup. Pour the mixture over the tofu and let it marinate for 10 minutes.

Step 3

Heat a non-stick skillet over medium heat. Sear the marinated tofu strips for 2-3 minutes on each side until lightly golden. Set aside to cool.

Step 4

Prepare all the vegetables: julienne the carrot and cucumber, slice the red bell pepper thinly, and wash and dry the leafy greens, cilantro, and mint.

Step 5

Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds to soften, then place it on a clean, damp kitchen towel or cutting board.

Step 6

Place a handful of leafy greens, a few strips of carrot, cucumber, red bell pepper, two pieces of tofu, and some cilantro and mint leaves onto the lower third of the rice paper.

Step 7

Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll tightly to seal. Repeat with the remaining wrappers and fillings.

Step 8

To make the dipping sauce, whisk together the peanut butter, 1 tablespoon of lime juice, garlic, water, and low-sodium soy sauce or tamari until smooth. Add a splash of water if the sauce is too thick.

Step 9

Serve the spring rolls fresh with the dipping sauce on the side.

Nutrition Facts

Serving size	(889.6g)

Amount per serving	% Daily Value*
Calories	828.5

Total Fat 29.5g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 257.0mg	0%
Total Carbohydrate 115.6g	0%
Dietary Fiber 16.8g	0%
Total Sugars 25.3g
Protein 43.7g	0%

Vitamin D 0IU	0%
Calcium 685.7mg	0%
Iron 12.8mg	0%
Potassium 1916.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 19.4%

Carbs: 51.2%