With our versatile peanut sauce, we are making Tofu Summer Rolls with Quinoa – a fun assembly-required dinner that all will love. With the staying power of tofu and quinoa matched with lots of fresh crunchy vegetables all packed into rice paper, you have a portable meal in a few minutes.
Over the past year or so in Denver, I’ve been part of a themed monthly Dinner Club that I started with a few friends. I haven’t talked about it much on here, because even though we try awesome new recipes, I keep my camera hidden away and use it as a time to try new recipes from other websites and experiment with new foods.
We’ve made all different types of food – from Ethiopian stews, to Caribbean fish tacos with slaw and plantain chips (that we fried!), to Vietnamese-style summer rolls, and beyond. We try to pick a different type of food every month to push ourselves out of the box and it’s been a blast.
After having a DIY-Summer Roll dinner, I had extra rice paper rolls and was eager to recreate my favorite roll that I assembled that night. I have made a Vietnamese salmon summer roll recipe here before, but I wanted to share the veggie one that incorporated my peanut sauce. SO good.
So grab a few friends and get everyone to assemble the ingredients for this dinner. Set it all out on the table and watch everyone create their favorite combinations!
- 1 cup quinoa, cooked
- 1 package extra firm tofu
- ¼ of a small red cabbage
- 1 bell pepper
- 2 large carrots
- 16-20 rice paper rolls
- 1 cup of peanut sauce
- Garnishes: lime wedges, peanuts
- Cook quinoa according to package instructions in vegetable stock (about 15 minutes). Let cool completely.
- In the meantime, prepare tofu and vegetables. Drain tofu well and slice it into sticks. Slice red cabbage and bell pepper thinly, and slice carrots into matchsticks. Set aside.
- When ready to assemble, set up a station with a bowl of warm water and a plate.
- Dip each rice paper roll into the warm water for 10-15 seconds until almost fully soft, and then place it on the plate. Add quinoa, tofu, veggies, and peanut sauce as desired and roll it up like a burrito, tucking the edges inside.
- As you continue rolling your wraps, place a wet paper towel over the assembled ones so they don't dry out. Enjoy immediately for best flavor, garnished with lime wedges and peanuts. Serve with a side of peanut sauce (feel free to thin it with 1 tablespoon of hot water if it's too thick).
Have you ever made summer rolls?