Whole30 Tofu Skin Roll

Elevate your plant-based dining with this flavorful Whole30 Tofu Skin Roll recipe! Packed with vibrant julienned vegetables—like carrots, zucchini, and red bell peppers—wrapped in tender, protein-rich tofu skin (yuba), these rolls are both nutritious and visually stunning. A savory sauce made with coconut aminos, garlic, and fresh ginger adds a delightful umami kick, while a quick skillet sear creates a golden, lightly crisped exterior. Perfect as an appetizer, snack, or main course, these rolls are gluten-free, dairy-free, and Whole30-compliant, making them a delicious and versatile option for any health-conscious eater. Serve them warm with a sprinkle of green onions or your favorite dipping sauce for the ultimate crowd-pleasing dish!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 sheets dried tofu skin (yuba)
• 1 medium carrot
• 1 medium zucchini
• 1 medium red bell pepper
• 2 stalks green onions
• 3 tablespoons coconut aminos
• 2 cloves garlic
• 1 teaspoon fresh ginger
• 1 teaspoon sesame oil (optional, Whole30-compliant)
• 1 tablespoon olive oil
• 1 cup water

Directions

Step 1

Prepare the tofu skin by soaking the sheets in warm water for 10 minutes until pliable. Drain and pat dry with a clean kitchen towel.

Step 2

While the tofu skin is soaking, julienne the carrot, zucchini, and red bell pepper. Thinly slice the green onions and mince the garlic and ginger.

Step 3

In a small bowl, combine the coconut aminos, minced garlic, minced ginger, and optional sesame oil. Set aside.

Step 4

Lay one sheet of tofu skin flat on a clean surface. Place a small handful of julienned vegetables and green onions in a horizontal row near the bottom edge of the sheet.

Step 5

Carefully roll the tofu skin over the filling, tucking in the sides as you go, similar to making a burrito or spring roll. Repeat with the remaining tofu skin sheets and vegetable filling.

Step 6

Heat the olive oil in a large skillet over medium heat. Once hot, add the tofu rolls seam-side down and cook for 2-3 minutes until golden brown. Use tongs to carefully rotate and brown all sides evenly.

Step 7

Pour the coconut aminos mixture into the skillet and add 1/4 cup of water. Cover the skillet and let the rolls steam for 2-3 minutes to infuse the flavors.

Step 8

Uncover and simmer for another 1-2 minutes until the sauce has mostly evaporated, creating a light glaze over the rolls.

Step 9

Remove the rolls from the skillet and serve warm, optionally garnished with additional green onions or a side of compliant dipping sauce.

Nutrition Facts

Serving size	(777.6g)

Amount per serving	% Daily Value*
Calories	627.8

Total Fat 34.1g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 2738.9mg	0%
Total Carbohydrate 44.1g	0%
Dietary Fiber 8.7g	0%
Total Sugars 29.7g
Protein 31.6g	0%

Vitamin D 0IU	0%
Calcium 312.0mg	0%
Iron 7.4mg	0%
Potassium 1235.4mg	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: 50.3%

Protein: 20.7%

Carbs: 28.9%