Spring Roll Tofu Bowls- Packed with all of the refreshing flavors in a spring roll, these tofu spring roll bowls are easy to make and perfect to prep in advance. (high protein, vegan, gluten-free)
If you love eating spring rolls but don’t enjoy the tedious process of making them, these spring roll bowls are the perfect solution. They combine all of the refreshing flavors of a spring roll but require way less effort.
They also happen to hold up well in the refrigerator, making them perfect to prep in advance for healthy meals all week long. Let me show how to make them!
Spring Roll Bowl Ingredients
Almond Butter Sauce
- Almond Butter– Peanut butter or sunflower butter are good alternatives.
- Reduced Sodium Tamari- Can also use soy sauce or coconut aminos.
- Rice Wine Vinegar– Lime juice is a possible substitute but will be slightly sweeter.
- Coconut Sugar- Pure maple syrup, agave or honey can be used instead.
- Toasted Sesame Oil- Provides a unique roasted flavor. No subs for this one.
- Fresh Garlic and Ginger- Fresh garlic and ginger are ideal but garlic powder and ground ginger can be substituted in a pinch.
Tofu Bowls
- Extra Firm Tofu- Not only does extra firm tofu have the best texture, but it’s also the highest in protein. Substitute fava bean tofu for a soy-free alternative.
- Cornstarch- This makes the tofu crisp up when baked and helps the sauce adhere to the edges. Arrowroot starch is a possible alternative.
- Extra Virgin Olive Oil- For baking the tofu. Any neutral flavored oil works here.
- Romaine Lettuce- I prefer romaine for its crisp texture but any lettuce you prefer is good.
- Cabbage- Red or green cabbage both work.
- Carrots– Bell pepper makes a good substitute if you’re not into carrots for some reason.
- Vermicelli Noodles- Thin rice noodles are authentic to spring rolls but feel free to use any noodle you prefer. Soba noodles would be delicious.
- Fresh Mint and Cilantro- Fresh herbs are what makes this recipe, in my opinion, so please don’t skip them!
- Sliced Almonds– Adds a fantastic crunch with each bite. Can also use peanuts if you make a peanut sauce. Or omit altogether, if desired.
How to Make Spring Roll Tofu Bowls
- Prepare the Almond Butter Sauce. Combine all of the ingredients for the sauce in a liquid measuring cup or bowl. Add water to thin to thick but pourable consistency.
- Bake the Tofu. Toss the tofu with cornstarch and olive oil. Bake for 15 minutes. Toss in half of the almond butter sauce.
- Cook the Noodles. Bring a pot of water to a boil. Add noodles and cook until tender. Strain and rinse with cool water.
- Assemble the Bowls. Arrange romaine, cabbage, carrots and cooked noodles in separate bowls. Garnish with fresh herbs and sliced almonds. Add baked tofu. Serve with remaining almond butter sauce and enjoy!
More Prep Ahead Lunch Ideas
Spring Roll Tofu Bowls
Packed with all of the refreshing flavors in a spring roll, these tofu spring roll bowls are easy to make and perfect to prep in advance. (high protein, vegan, gluten-free)
Servings: 4 bowls
For the Almond Butter Sauce
- ½ cup natural almond butter, or peanut butter/sunflower butter
- ¼ cup reduced sodium tamari, or soy sauce/coconut aminos
- 2 tablespoons rice wine vinegar , or lime juice
- 1 tablespoon coconut sugar, or pure maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon fresh grated ginger, or ½ teaspoon ground ginger
- 1 teaspoon fresh minced garlic, or ½ teaspoon garlic powder
- water to thin
For the Tofu Bowls
- 16 ounces extra firm tofu, patted dry and cut into 1-inch cubes
- 1 tablespoon cornstarch
- ½ tablespoon extra virgin olive oil
- 6 ounces vermicelli rice noodles, or preferred noodles
- 2 cups chopped romaine, about 7 ounces
- 2 cups shredded red cabbage, about 1 small head
- 1½ cups shredded carrots, about 3 large carrots
- 1 bundle fresh cilantro
- 1 bundle fresh mint
- 4 tablespoons sliced almonds, for garnish
Prepare the Sauce
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In a large liquid measuring cup (or bowl), combine all of the ingredients for the almond butter sauce. Whisk until smooth. Add water to thin, as needed. The consistency should be somewhat thick but pourable. Set aside.
Prepare the Tofu and Noodles
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Preheat oven or air fryer to 400°F. Line a baking sheet with parchment paper or silicone mat.
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In a large bowl, add cubed tofu. Sprinkle with cornstarch and toss to combine. Add olive oil then toss until evenly coated. Arrange on baking sheet. Bake for 15 minutes, until firm.
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Meanwhile, bring a small pot of water to a boil. Add the rice noodles and cook until tender. Time will vary depending on the brand/type of noodle you choose so check the package for exact cooking times. Strain the noodles and rinse with cool water. Set aside.
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Transfer tofu back to the large bowl then add ½ of the almond butter sauce on top. Toss until tofu is evenly coated. If you prefer the tofu warm, add it back to the baking sheet and return to oven on low heat (325°) while you assemble the bowls.
Assemble the Spring Roll Bowls
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In 4 separate bowls, evenly distribute the romaine, shredded cabbage, carrots, and cooked and cooled rice noodles. Add baked tofu then garnish with fresh cilantro, mint, and sliced almonds. Serve with remaining almond butter sauce and enjoy!
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Calories: 652kcal, Carbohydrates: 59g, Protein: 34g, Fat: 34g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 15g, Trans Fat: 0.003g, Sodium: 701mg, Potassium: 880mg, Fiber: 8g, Sugar: 7g, Vitamin A: 10607IU, Vitamin C: 30mg, Calcium: 229mg, Iron: 4mg
