Spring Roll Tofu Bowls

5 from 1 review

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)

Prep Time25

Cook Time20

Total Time45

Course: dinner, lunch, Salad

Cuisine: Asian

Servings: bowls

Calories: 652kcal

Author: Sarah Rotavera

Ingredients

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

US Customary - Metric

Instructions

Prepare the Sauce

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

Preheat oven or air fryer to 400°F. Line a baking sheet with parchment paper or silicone mat.
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.
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.
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

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!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

Nutrition