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Purslane and Glazed Tofu Summer Rolls

Course Appetizer
Keyword purslane, summer rolls, tofu
Servings 9
Author Robin Asbell


Glazed Tofu

  • 1 block extra firm tofu pressed
  • 1 tablespoon avocado oil
  • 2 tablespoons tamari
  • 2 tablespoons agave syrup


  • 9 rice paper wrappers
  • 1 large avocado sliced in the shell
  • 1/2 lime squeeze over avocado
  • 1/2 medium purple daikon fine matchsticks
  • 1 medium carrot fine matchsticks
  • 1 1/2 cups purslane leaves washed and dried
  • 18 medium nasturtium leaves
  • 9 red leaf lettuce leaves
  • 1 medium cucumber peeled, seeded, cut in strips
  • 2 large scallions diagonally sliced

Vegan Nuoc Cham

  • 1/4 cup fresh lime juice
  • 1/4 cup tamari
  • 3 tablespoons agave syrup
  • 2 tablespoons finely shredded carrot
  • 1/2 teaspoons red pepper flakes



  • First, heat a large saute pan over medium-high heat, then drizzle in avocado oil. Swirl to coat, then place sliced tofu in the pan. Pur in the tamari and agave and bring to a boil. Use a metal spatula to move the tofu so it isn't sticking. Turn after a couple of minutes, cook until the tofu is browned and the liquids are absorbed, then transfer to a plate.


  • Prep the filling ingredients and get a large baking pan with an inch of warm water, and spread a clean towel on your cutting board. Submerge two rice paper rounds at a time, then when softened, move to the towel. Build a roll with purslane, carrots and daikon on the bottom, then tofu, then avocado, cuke, scallion and lettuce on top. Roll up and place, seam side down on a plate.
    Cover with a damp paper towel until time to serve.

Nuoc Cham

  • For Nuoc Cham, combine lime, tamari, agave, carrot and red pepper flakes and whisk.
    Serve rolls with sauce.