Paleo Tofu Skin Roll

Delight in the wholesome flavors of this Paleo Tofu Skin Roll, a creative take on plant-based cuisine that's packed with vibrant vegetables and savory umami notes. Using soft, pliable yuba (tofu skin) sheets as the wrap, this recipe envelopes a colorful medley of shredded carrots, julienned cucumbers, and tender shiitake mushrooms, all lightly seasoned with coconut aminos, sesame oil, ginger, and garlic. Pan-seared to golden perfection for a satisfyingly crispy texture, these rolls are served alongside a simple arrowroot starch-based dipping sauce for an extra layer of indulgence. Perfect as a healthy appetizer or a light meal, these gluten-free, soy-free, and paleo-friendly rolls will elevate your dining experience while keeping it naturally nutritious.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 large sheets tofu skin (yuba sheets)
• 1 cup shredded carrots
• 1 cup julienned cucumber
• 1 cup shredded napa cabbage
• 0.5 cup shiitake mushrooms (rehydrated and thinly sliced)
• 2 tablespoons coconut aminos
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger (grated)
• 1 teaspoon garlic (minced)
• 1 tablespoon avocado oil
• 1 cup water
• 1 teaspoon arrowroot starch
• 2 tablespoons fresh cilantro (chopped)

Directions

Step 1

Prepare the tofu skin (yuba) by soaking the sheets in warm water for 5-10 minutes until pliable, then pat them dry with a clean kitchen towel.

Step 2

In a bowl, mix the shredded carrots, julienned cucumber, shredded napa cabbage, and thinly sliced shiitake mushrooms until well combined.

Step 3

In a small bowl, combine coconut aminos, sesame oil, grated ginger, and minced garlic to create the seasoning. Pour this mixture over the vegetable filling and toss to coat.

Step 4

Lay one tofu skin sheet on a clean surface. Place 2-3 tablespoons of the vegetable mixture near one edge of the sheet, then fold in the sides and roll tightly to form a log. Repeat with the remaining sheets and filling.

Step 5

Heat the avocado oil in a large skillet over medium heat. Place the tofu skin rolls seam-side down in the skillet and cook for 2-3 minutes on each side until golden brown and crispy.

Step 6

In a small saucepan, mix 1 cup of water with 1 teaspoon of arrowroot starch and heat over low heat until slightly thickened to create a simple dipping sauce. Add a few drops of coconut aminos to enhance the flavor if desired.

Step 7

Cut each tofu skin roll into bite-sized pieces, garnish with chopped cilantro, and serve warm with the dipping sauce.

Nutrition Facts

Serving size	(877.2g)

Amount per serving	% Daily Value*
Calories	606.8

Total Fat 37.9g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 657.5mg	0%
Total Carbohydrate 42.7g	0%
Dietary Fiber 11.1g	0%
Total Sugars 19.3g
Protein 24.6g	0%

Vitamin D 192.5IU	0%
Calcium 265.8mg	0%
Iron 6.5mg	0%
Potassium 1304.0mg	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: 55.9%

Protein: 16.1%

Carbs: 28.0%