Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • Prep-time: / Ready In:
  • Makes 8 rolls

The easy curry marinade in this tantalizing recipe transforms a block of tofu into a mouthwatering treat. The bite-size chunks—bundled with thin rice noodles, shredded carrots, spinach, and cilantro—are rolled up in rice paper wrappers to create a super-fresh snack. These tofu summer rolls are the perfect appetizer to munch on while you wait for the main course to be ready–or have a few to make it a meal. Enjoy as is, or dip each flavorful bundle into a homemade peanut sauce for extra oomph! 

Tip: To make this recipe gluten-free, be sure to use gluten-free rice paper wrappers.

Curried Tofu Summer Rolls in a white tray


  • 4 oz. dry brown rice Mai Fun noodles
  • 1 tablespoon tomato paste
  • 1½ teaspoons potato starch
  • 1½ teaspoons curry powder
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 1 14-oz. package extra-firm tofu
  • 16 brown rice paper wrappers
  • 4 cups fresh baby spinach, stems removed
  • 1 cup shredded carrots
  • ¼ cup chopped fresh cilantro


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Cook noodles according to package directions; drain. Rinse with cold water; drain well. Using scissors, snip noodles into 2- to 3-inch-long pieces.
  3. For marinade, in a bowl stir together the next six ingredients (through salt). Pat tofu dry with paper towels; cut into ¾-inch-thick slices. Add tofu to marinade, stirring gently to coat. Let stand 30 minutes.
  4. Remove tofu from marinade; transfer any remaining marinade to a small saucepan. Arrange tofu on prepared baking sheet. Bake 20 minutes.
  5. Create an assembly station with rice paper, noodles, tofu, spinach, carrots, and cilantro. Fill a wide shallow bowl halfway with warm water and place near rice paper with a cutting board.
  6. To assemble, gently slide two sheets of rice paper into the bowl of water; let soak 20 seconds to soften. Remove wrappers from water and stack them on the cutting board. On the edge closest to you, place four to six spinach leaves. Top with 2 tablespoons noodles and 2 tablespoons carrots. Place a tofu strip parallel to spinach. Sprinkle with cilantro.
  7. Fold the nearest edge of rice paper up and over the filling, tucking it under the roll and pulling the roll toward you. Hold the fold in place with your thumbs on either side and fold in left and right sides. Continue rolling until wrap is rolled up. Repeat with remaining rice paper and filling ingredients.
  8. Dip a sharp knife in water and cut rolls in half. Warm reserved marinade over low. Serve with rolls.

Comments (4)

(4.75 from 4 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Robin Henson1 day ago
Do you want to report this comment as inappropriate?

I loved these but had to adjust the marinade – something is definitely missing because it’s more of a dry rub if followed as is.
The peanut dipping sauce is amazing!

Wendy2 days ago
Do you want to report this comment as inappropriate?

The “marinade” was so thick I couldn’t even get all the ingredients to mix into it. Had to add water. Am I missing something? That being said – the final results were scrumptious!

Allyson3 weeks ago
Do you want to report this comment as inappropriate?

Yumm!!! I love spring rolls, and this seasoned tofu was perfect in them!! I use mint, carrot, red cabbage, cucumber, and brown rice noodles for the filling. When I made the “marinade” it was more like a dry paste? I wasn’t sure if I missed adding water, so I added some water to the marinade to coat all the tofu. The tofu still came out plenty flavorful, so I will call it a win.

ian h.1 month ago
Do you want to report this comment as inappropriate?

I love the way this marinade is composed. I use starches to coat/lightly bread tofu often, but never combined with tomato paste before. The tofu would also cook up well in an air fryer, too!

Discover finger-lickin’good food with our app


Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Healthy eatingshouldn't be a hassle


With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit for more.

Curried Tofu Summer Rolls in a white tray see more from this author
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap