Soy-Free Tofu Skin Roll

Discover a creative twist on a classic Asian-inspired dish with this **Soy-Free Tofu Skin Roll** recipe, perfect for those avoiding soy or seeking plant-based variety. Instead of traditional tofu skins, these delicate wraps are crafted from a silky chickpea flour batter, cooked into thin, crepe-like sheets that mimic the texture of tofu skin. Stuffed with a vibrant medley of julienned vegetables, aromatic ginger, garlic, and a touch of tamari, these rolls are a symphony of wholesome flavors and textures. Whether served fresh or lightly pan-fried to golden perfection, they make an enticing appetizer, light lunch, or an impressive addition to a party platter. Gluten-free, soy-free, and packed with nutrients, these rolls are a versatile and allergy-friendly treat that everyone will love.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Chickpea flour (gram flour)
• 1.5 cups Water
• 0.25 teaspoon Salt
• 0.25 teaspoon Turmeric powder
• 2 tablespoons Vegetable oil
• 1 cup Mixed vegetables (julienned, e.g., carrots, bell peppers, zucchini)
• 2 cloves Garlic (minced)
• 0.5 teaspoon Ginger (minced)
• 2 tablespoons Green onions (chopped)
• 1 tablespoon Tamari (soy-free alternative, such as coconut aminos)
• 1 teaspoon Sesame oil or olive oil

Directions

Step 1

In a mixing bowl, whisk together chickpea flour, water, salt, and turmeric powder until smooth and lump-free. This will form the batter for the tofu skin alternative.

Step 2

Heat a non-stick skillet over medium heat and brush it lightly with vegetable oil.

Step 3

Pour a small ladleful of the chickpea batter into the skillet and tilt it to spread evenly into a thin layer, similar to making a crepe. Cook for 1-2 minutes until the edges lift and the surface is set.

Step 4

Carefully flip and cook the other side for another 1-2 minutes until lightly golden. Remove from the skillet and set aside. Repeat for the remaining batter to make multiple 'tofu skins.'

Step 5

In another skillet, heat the remaining vegetable oil over medium heat. Add garlic and ginger, cooking for 30 seconds until fragrant.

Step 6

Add the mixed vegetables and stir-fry for 3-4 minutes until slightly softened but still crisp. Stir in tamari and sesame oil, mix well, and remove from heat. Allow the filling to cool slightly.

Step 7

Lay one chickpea 'tofu skin' on a flat surface. Place a small amount of the vegetable filling near one edge and roll it up tightly like a spring roll.

Step 8

Repeat with the remaining tofu skins and filling.

Step 9

Optional: To serve warm, lightly pan-fry the rolls in a small amount of oil until golden and crispy on the outside.

Step 10

Slice the rolls into bite-sized pieces or serve whole, garnished with chopped green onions or a dipping sauce of your choice. Enjoy your soy-free tofu skin rolls!

Nutrition Facts

Serving size	(754.0g)

Amount per serving	% Daily Value*
Calories	848.3

Total Fat 39.5g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 1014.5mg	0%
Total Carbohydrate 94.0g	0%
Dietary Fiber 19.1g	0%
Total Sugars 22.4g
Protein 31.7g	0%

Vitamin D 0IU	0%
Calcium 154.1mg	0%
Iron 8.0mg	0%
Potassium 1626.5mg	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: 41.4%

Protein: 14.8%

Carbs: 43.8%