Fresh summer rolls packed with the flavors of a caprese salad, with added veggie-based protein from Balsamic Vinagirette Toss’ables Tofu from Nasoya.
It’s no secret that I love the caprese salad – a simple search on this blog will bring you this caprese bake, these caprese bites, this caprese zucchini noodle salad, this other caprese salad, and even these winter caprese noodles.
Needless to say, in the summertime, I am all about the caprese – mozzarella, tomatoes, and basil. Some high quality olive oil drizzled on top, freshly cracked pepper, and maybe a little balsamic glaze – molto bene!
I love enjoying caprese salads as part of summer entertaining whether on a picnic or at a backyard barbecue. Paired with a nice white wine, nothing screams summer more to me than that situation.
I’m always scratching my head when I’m serving my guests appetizers and “pickings” – it’s easy to serve the same spread over and over again. That’s where I come in – I’m sharing a recipe that’s a creative, Asian spin on the classic Italian caprese: summer rolls!
These summer rolls are packed with classic caprese flavors and more crunchy veggies (zucchini noodles) and extra protein (thanks to Balsamic Vinagirette Toss’ables Tofu from Nasoya.) Having a bag of the Nasoya Toss’ables made these summer rolls even easier to throw together!
Next time you’re at the farmer’s market, pick up basil, mozzarella, tomatoes, zucchini, and grab your bag of Balsamic Vinagirette Toss’ables Tofu (or make your own – I have the recipe in this post!) and make these easy summer rolls, perfect for picnic packing.
Note: Although this post is sponsored by Nasoya, all opinions are my own, always.
Watch our video to learn how to make this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Caprese Summer Rolls with Balsamic Tofu
- For the rolls:
- 6 spring roll wrappers
- 12 basil leaves
- 1 bag Nasoya Toss’ables Balsamic Tofu**
- 16 cherry tomatoes quartered
- 1 medium zucchini Blade D, noodles trimmed
- mozzarella sliced into (6) 3” x 1” pieces
- For the dipping sauce*:
- ¼ cup nonfat plain Greek yogurt
- 3 tablespoons balsamic vinegar
- 2 teapsoons Dijon mustard
- 1 teaspoon honey
- salt and pepper to taste
- *You can serve with your favorite balsamic vinaigrette if you don’t want to make your own.
- **You can make your own balsamic tofu with a 14oz block of Nasoya Extra Firm Tofu cubed (follow recipe instructions)
- Note: If you’re preparing your own tofu (instead of using the Nasoya Toss’ables), preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Put the cubed tofu into a medium bowl. Drizzle over with balsamic vinegar, so that all the tofu pieces are coated and there’s a teaspoon or so in the bottom of the bowl. Using your fingers (or a spoon), stir to coat well. Lay the tofu out on the baking sheet. Bake for 25-35 minutes or until firm to your preference, flipping the tofu halfway through. Continue with the rest of the recipe, using your homemade tofu instead of the Toss’ables in the recipe.
- Make the dipping sauce. Combine all of the ingredients into a bowl and whisk until creamy. Reserve six tablespoons and save the rest in the refrigerator for future use (or freezer.)
- Create an assembly line of the vegetables for the spring rolls (this just helps you keep organized).
- Fill a shallow dish with warm water. One at a time, dip a rice wrapper sheet into the water for 5 to 10 seconds. Remove and place on a flat surface, like a cutting board or plate.
- In the middle of one of the rice wrappers, lay 2 basil leaves down, about 6 cubes of tofu, tomatoes, zucchini noodles, and top with mozzarella. Season with pepper.
- Fold the bottom half of the rice paper wrapper over the filling. Holding firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold in place, roll the entire wrapper horizontally up from the bottom to the top. Turn the roll so that the seam faces down and the basil faces up.
- Continue with the remaining ingredients and rice wrappers to make four. Place on a plate and cover with plastic wrap and refrigerate, if not serving immediately.
- Serve the spring rolls with the dipping sauce.