Crispy Silken Tofu Filo Rolls

ByBui Thao

These Crispy Silken Tofu Filo Rolls are a game-changer.

Think golden, flaky filo pastry wrapped around creamy, seasoned silken tofu with crunchy veggies, all baked to crispy perfection.

It’s light but satisfying, and once you try one, you’ll want another… and another.

I made these for a weekend hangout, and they vanished in minutes.

The best part? You can make the filling ahead of time and just roll and bake when you’re ready.

Why I Love This Recipe

This one’s always in rotation for me because:

  • The contrast between crispy filo and soft tofu is just chef’s kiss
  • You can prep the filling in advance and just roll when needed
  • It’s a lighter twist on spring rolls—no deep frying needed!
  • Super easy to switch up with what you’ve got in the fridge

I first made these when I was craving something snacky but didn’t want anything greasy. I had silken tofu, a couple of veggies, and some filo sheets lying around. The combo? Magic.

Crispy Silken Tofu Filo Rolls

What You’ll Need

  • 1 pack (12 sheets) filo pastry, thawed
  • 1 block (12 oz) silken tofu, gently patted dry
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrot
  • 1/4 cup finely chopped green onion
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Olive oil or melted butter (for brushing)

Pro Tips

  • Keep filo pastry covered with a damp towel while working—dries out fast!
  • Be super gentle with silken tofu; don’t stir it too much or it’ll turn to mush
  • Don’t overfill the rolls or they’ll tear when you roll them
  • You can use a little cornstarch in the filling to thicken it if it seems too wet
  • Let them cool for a few minutes before biting in—they’re hot inside!

Tools You’ll Need

  • Large bowl
  • Small pan
  • Pastry brush
  • Baking sheet
  • Parchment paper
  • Clean kitchen towel (for filo)
  • Sharp knife
  • Cutting board

Substitutions and Variations

  • Swap cabbage for spinach or kale
  • Use firm tofu if you prefer a chunkier filling
  • Add mushrooms for an earthy twist
  • Use gluten-free rice paper instead of filo for a different texture
  • Add chili flakes for a kick

Make Ahead Tips

  • You can prep the filling a day in advance—store it in the fridge
  • You can also roll the filo ahead of time and freeze; bake from frozen, just add a few extra minutes

How to Make Crispy Silken Tofu Filo Rolls

Makes: 12 rolls
Prep time: 25 minutes
Cook time: 25 minutes

Step 1: Sauté the Veggies

In a small pan over medium heat, add 1 teaspoon sesame oil. Once hot, add 1 cup shredded cabbage, 1/2 cup shredded carrot, 1 garlic clove (minced), and 1 teaspoon grated ginger. Cook for 3–4 minutes until soft. Season with a pinch of salt and pepper.

Step 2: Prep the Tofu Filling

In a large bowl, add 1 block (12 oz) silken tofu (gently patted dry and broken into chunks). Add the cooked veggies, 1 tablespoon soy sauce, and 1/4 cup chopped green onion. Gently fold everything together without smashing the tofu.

Step 3: Set Up Your Filo

Lay out one sheet of filo on the counter. Lightly brush with olive oil. Place another sheet on top and brush again. Cut in half vertically so you have two long strips.

Step 4: Roll the Filo

Spoon about 2 tablespoons of the tofu filling onto the bottom third of each strip. Fold in the sides, then roll tightly like a burrito. Place seam side down on a baking sheet lined with parchment.

Step 5: Brush and Bake

Brush the tops of the rolls with more olive oil. Bake at 375°F for 22–25 minutes until golden and crispy.

Step 6: Serve

Let the rolls cool for 5 minutes. Serve with soy sauce or sweet chili sauce for dipping.

Crispy Silken Tofu Filo Rolls

Macros (per roll, approx.)

  • Calories: 100
  • Protein: 4g
  • Carbs: 10g
  • Fat: 5g
  • Fiber: 1g

Why This Recipe Works (Quick Science)

Silken tofu is rich in moisture and proteins, which makes the filling creamy and smooth. When baked inside crispy filo, the moisture stays sealed inside while the outer layers become golden and flaky. The high heat dehydrates the outer filo quickly, creating that perfect crunch without frying.

Common Mistakes

  • Overmixing the tofu: it’ll turn into mush. Gently fold.
  • Not drying the tofu: even silken tofu needs a quick pat dry or the filling will be watery.
  • Using too much filling: filo is delicate. Overfilling = tearing.
  • Letting filo dry out: always cover unused sheets with a damp towel.

What to Serve With

  • Steamed edamame with sea salt
  • A simple cucumber salad with rice vinegar
  • Miso soup
  • Rice with furikake
  • Pickled radish or kimchi for a zingy contrast

FAQ

Can I use firm tofu instead of silken?
Yes, but the texture will be drier and chunkier.

Can I air-fry these?
Totally! 375°F for about 10–12 minutes, flipping halfway.

How do I store leftovers?
Store in the fridge, in an airtight container, up to 3 days. Reheat in the oven for best crispiness.

Can I freeze them?
Yes! Freeze before baking. Bake straight from frozen at 375°F for 30 minutes.

Leftovers & Storage

  • Keep leftovers in a sealed container in the fridge for 2–3 days
  • Reheat in the oven at 350°F until hot and crispy
  • Avoid microwaving—they go soggy
  • Freeze uncooked rolls for up to 2 months, then bake as usual

Final Thoughts

These rolls are light, crispy, and packed with flavor. Whether you’re hosting or just need a satisfying snack, they come through every time. I’d love to hear how yours turned out! Leave a comment below if you tried them—or have a question. Happy rolling!

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