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Vegan Nori Rolls

Author: Louise Palmer-Masterton


For the wasabi mayonnaise dip

  • 1 block of silken tofu
  • 1 lime (zest and juice)
  • ½ tsp salt
  • ½ tbsp vinegar
  • 1-2 tsp wasabi (according to taste)

For the marinated tofu

  • 1 block firm tofu
  • 40 g tomato purée
  • ½ tsp or to taste cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 40 g sunflower oil

For the noodles

  • 1 pack fine rice noodles
  • 2 tbsp sesame oil

For the vegetables

  • 1 large carrot
  • 1 red pepper
  • 1 cucumber
  • 100 g white or red cabbage
  • 1 baby gem (or any soft leaf lettuce)
  • 1 pack Nori sheets


  • First, make the dip. Blend all the ingredients until the mixture is super smooth. Add more wasabi according to your preference.
  • Next, cut the firm tofu into long square strips, approximately 1cm thick. Mix the remaining ingredients together to make a marinade, add the tofu and leave to marinate for 10 minutes. Bake the coated tofu in the oven for 10-15 minutes.
  • Add the sesame oil and rice noodles to boiling water and cook or stand according to the instructions on the packet. Stir to avoid the noodles clumping. Drain and rinse the noodles with cold water to quickly stop the cooking process.
  • Peel the carrots. Thinly slice the red pepper, cucumber and carrot to 5cm in length and 2cm in thickness. Slice the cabbage and lettuce in fine strips on their side, to preserve the ‘wavy’ shape.
  • Dampen a clean cloth slightly and then place the nori paper on top. Moisten slightly, and then place a handful of Rice Noodles, 3 batons of Red Pepper, 3 batons of Cucumber, a large pinch of Cabbage, the same of lettuce and two pieces of Tofu on a quarter of the sheet closest to you. To roll, fold the edge closest to you over the filling and tuck it under, then roll that over the remaining nori paper. To stick the ends down, wet the edge and press firmly.


To serve:
Slice the roll into four pieces at a diagonal and serve with the wasabi dip.