Caprese Summer Rolls with Tofu and Zucchini Noodles

gluten freevegetarian
Caprese Summer Rolls with Tofu and Zucchini Noodles

Fresh summer rolls packed with the flavors of a caprese salad, with added veggie-based protein from Balsamic Vinagirette Toss’ables Tofu from Nasoya.

Caprese Summer Rolls with Tofu and Zucchini Noodles

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!

Caprese Summer Rolls with Tofu and Zucchini Noodles

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!

Caprese Summer Rolls with Tofu and Zucchini Noodles

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!

Nasoya Toss'ables

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.

Caprese Summer Rolls with Tofu and Zucchini Noodles

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

Prep Time20 mins
Total Time20 mins


  • 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
  • pepper
  • 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.

Caprese Summer Rolls with Tofu and Zucchini Noodles

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image.


Hillary says:
How creative! What a great summer app
TiffanyK says:
Theses look delicious! I’d substitute the tomato with mango, peaches or papaya.... since I have a sensitivity to raw tomatoes! ?
Holli Rhodes says:
I made these for dinner tonight! Soo good! I substituted chicken with great results. Of course mine were not near as pretty as yours. It was the first time I worked with rice wrappers.
Emily Dakolios says:
These look delicious! I’m counting macros and am wondering if the nutrition info includes the tossables and the dipping sauce?

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
~ 4 cups coleslaw mix ⁣
~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe