Sesame tofu nori wraps with carrot and ginger dipping sauce

60 minutes



  • 396g of tofu, firm
  • 3 tbsp of dark soy sauce, or tamari for a gluten-free version
  • 2 tbsp of sesame oil
  • 2 tbsp of sesame seeds

Dipping sauce

  • 1 carrot, roughly chopped
  • 1 shallot, roughly chopped
  • 1 tbsp of finely grated ginger
  • 1 garlic clove, grated
  • 2 tbsp of white miso, (I like the Clearspring brand)
  • 3 tbsp of sesame oil
  • 1 tbsp of rice wine vinegar
  • 1 orange, juice only
  • salt
  • black pepper

To assemble

  • nori seaweed, (I like the Clearspring brand), 1 packet
  • 150g of quinoa, cooked
  • 1 tbsp of brown rice vinegar
  • 1 avocado, peeled, stoned and sliced
  • 1/2 cucumber, cut into matchsticks
  • 1 large beetroot, peeled and grated
  • baby coriander leaves, optional


Preheat the oven to 200°C/gas mark 6. Line a baking tray with parchment paper
Remove the tofu from its packaging and press between 2 tea towels to remove as much moisture as possible. Slice into 16 thin sticks
In a shallow dish, combine the soy sauce and sesame oil. Coat each tofu stick in the sauce then place on the prepared baking tray and sprinkle with sesame seeds. Bake until crisp and golden, for about 30 minutes, then remove from the oven and allow to cool slightly
To make the sauce, combine all of the ingredients in a high-speed food processor or blender until smooth, adding a little more water if necessary to achieve desired dipping consistency. Transfer to a bowl
To assemble the wraps, lay a sheet of nori on a clean cutting board. Combine the quinoa and rice vinegar in a small bowl then use your fingers to spread a couple of tablespoons over the nori sheet, leaving a border of about 3cm at the top
Lay the slices of tofu, avocado and cucumber across the centre of the wrap and scatter over the beetroot and baby coriander, if using
Lightly wet the top border of your nori sheet. Starting from the bottom, roll the wrap up as tightly as you can, using the wet edge to seal it shut. Repeat until all the wraps are filled then serve with the dipping sauce
These wraps are best enjoyed immediately, but will keep in the fridge for a couple of days