Very Veggie Rolls 
with Arugula & Tofu

Bursting with bell pepper, avocado and arugula, this meatless roll has both flavor and crunch.

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Darren Kemper

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Pair these rolls with Cashew Lime Dipping Sauce. 

Prep Time
25 min
Cook Time
5 min
30 min


  • 2 tsp sesame oil
  • 1 tsp safflower oil
  • 4 oz organic extra-firm tofu, cut into ½-inch by 2-inch-long strips
  • 4 8-inch rounds rice paper
  • 1 red or yellow bell pepper, thinly sliced
  • 2 cups baby arugula
  • 1/2 avocado, peeled, pitted and thinly sliced
  • 1/4 cup fresh cilantro leaves


  1. In a medium skillet on medium-high, heat oils. Add tofu and cook, turning occasionally, until golden brown on all sides, 5 to 7 minutes. Transfer tofu to a plate.
  2. Cover a small tray with wax paper or parchment. Fill a large bowl with warm water. Dip 1 round rice paper in bowl until just soft and pliable, 8 to 10 seconds. Lay flat on a wooden cutting board. In a row across the center, place one-quarter each of bell pepper, tofu, arugula, avocado and cilantro, leaving a 2-inch border. Fold in sides, then roll forward tightly and lay on prepared tray. Repeat with remaining ingredients. Slice each roll in half before serving.

Nutrition Information

  • Serving Size 2 rolls
  • Calories 288
  • Carbohydrate Content 24 g
  • Cholesterol Content 0 mg
  • Fat Content 18 g
  • Fiber Content 6 g
  • Protein Content 10 g
  • Saturated Fat Content 2 g
  • Sodium Content 37 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 6 g