Curried Tofu Summer Rolls (19g Protein)

Summer rolls are quietly one of the best GLP-1 formats going: cool, soft, self-contained little portions you can eat one at a time and stop whenever you’re done. Here the filling is baked tofu in a tomato-curry marinade, and the leftover marinade becomes the dipping sauce.

Ingredients

• 280g extra-firm tofu
• 1 tbsp tomato purée
• 2 tsp cornflour
• 2 tsp mild curry powder
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp salt
• 30g dried rice vermicelli noodles
• 6 rice paper wrappers
• 2 handfuls baby spinach
• 1 carrot, shredded
• Small handful coriander, chopped

Method

1. 1Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking paper.
2. 2Stir the tomato purée, cornflour, curry powder, onion powder, garlic powder and salt into 120ml water to make the marinade. Pat the tofu dry, cut into 2cm-thick slices, and turn the slices gently in the marinade. Leave for 30 minutes.
3. 3Lift the tofu out (keep the marinade), arrange on the tray and bake for 20 minutes until set and lightly browned. Cut into strips.
4. 4While the tofu bakes, cook the vermicelli according to the packet, rinse under cold water, drain well and snip into short lengths with scissors.
5. 5Fill a wide shallow bowl with warm water. Soak one rice paper wrapper for about 20 seconds until pliable and lay it on a chopping board. Line up a few spinach leaves across the near edge, then a small share of the noodles, tofu strips, carrot and coriander.
6. 6Fold the near edge over the filling, tuck it under, fold in both sides, and roll away from you into a tight cylinder. Repeat to make 6 rolls.
7. 7Warm the reserved marinade in a small pan over a low heat and serve it alongside as the dipping sauce.

Tips for GLP-1 appetites

• Three rolls is one serving here — and unlike most lunches, a roll left on the plate keeps happily for tomorrow.
• Cold fillings, no cooking smells at the table: this is a strong pick for dose-increase week when hot food puts you off.