These quick, easy vegan keto rolls are high in protein, low in carbs, and made with tofu and almond flour. You can bake them in the oven or in a Ninja or other air fryer.
Ingredients
- 1 package (300 g (10.6 oz) / 10.6 oz) firm tofu, well pressed to remove excess liquid
- 3 tablespoons olive oil
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 70 g (3/4 cup) almond flour
- 2 heaping tablespoons psyllium husk
- 1 teaspoon baking powder
- Optional: chopped olives, oregano, sesame seeds for coating
Instructions
- In a food processor, blend the tofu, olive oil, lemon juice, nutritional yeast, and salt into a thick, completely smooth cream.
- Transfer the cream to a bowl. Add the almond flour, psyllium husk, and baking powder, and knead until a dough forms.
- Let the dough rest for 10 minutes.
- Shape into balls about the size of a ping-pong ball.
- Bake in a preheated convection oven at 180°C (350°F) for about 20–25 minutes, until golden.
- Alternatively, bake in a Ninja or other air fryer at 170°C (340°F) for 12–15 minutes.
Tips
The secret to the texture is blending the tofu “cheese” base until it's completely smooth. Don't skip the 10-minute rest before shaping: the psyllium needs time to absorb the liquid so the dough is easy to handle. For the crispiest results, use a Ninja or other air fryer.
