Miso-maple tofu rolls



35 min


4 Servings

Miso-maple tofu rolls

George Whiteside


  • 1/4 cup miso paste , preferably white
  • 2 tbsp maple syrup
  • 4 tsp rice vinegar
  • 2 tsp sesame seeds
  • 350-g pkg extra-firm tofu
  • 1 firm, ripe avocado
  • 2 medium carrots
  • 8 sheets rice paper
  • 4 cups mixed greens
  • 1 cup basil or mint leaves


  • Whisk miso with maple syrup, vinegar and sesame seeds in a bowl. Slice tofu into 16 strips. Cut avocado in half, discard pit, scoop flesh from peel and slice. Peel long ribbons from carrots.
  • Lay a damp kitchen towel on counter. Fill a pie plate with warm water and place beside towel. Line up ingredients.
  • Dip 1 rice-paper round into water and leave until pliable, about 30 sec. Lay softened round on towel. Place some salad greens just below the centre. Layer with basil, carrot, avocado and tofu. Drizzle with about 2 tsp of miso dressing.
  • Lift rice paper edge closest to you up and over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Set seam-side down on a platter. Repeat with remaining ingredients. Slice tofu rolls in half diagonally.

Nutrition (per serving)

  • Calories
  • 300,
  • Protein
  • 14 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 14 g,
  • Fibre
  • 7 g,
  • Sodium
  • 695 mg.

A light and protein-rich snack with creamy avocado, mixed greens and mint leaves.

Shopping Tip:

Miso paste is sold in plastic tubs or packets in the Asian section of the supermarket or near the sushi counter. Once opened, it keeps for several months in the fridge.