Vegan Spring Roll in a Bowl

5 from 8 votes

This recipe tastes just like the Vietnamese cold spring rolls, but disassembled in a bowl! Skip the fiddly wrappers and make a Vegan Spring Roll in a Bowl instead! This fresh, healthy, flavor-packed bowl is a complete meal and can be whipped up in just 30 minutes. Seasoned tofu cubes, hot or cold rice noodles, fresh veg with mango and avocado, a ton of fresh herbs (this is the key to irresistible flavor), all drizzled in delicious peanut sauce.

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: 4

Author: Sam Turnbull

Ingredients

For the Tofu:

1 (350 g/ 12.3oz) block extra-firm tofu drained and cut into small cubes (no need to press it)
2 tablespoons soy sauce (gluten-free if preferred)
1 tablespoon sesame oil divided (half for cooking)
1 teaspoon garlic powder

For the Peanut Sauce:

½ cup natural peanut butter
3 tablespoons soy sauce (gluten-free if preferred)
2 tablespoons lime juice
1 tablespoon brown sugar (or preferred sweetener)
2 teaspoons fresh ginger minced or grated
2 cloves garlic minced or pressed
1 teaspoon sesame oil
1 teaspoon Sriracha or chili garlic sauce (optional for spice)
1 - 3 tablespoons water

For the Bowls:

8 oz rice noodles
1 avocado thinly sliced
1 red bell pepper thinly sliced
1 mango thinly sliced
½ cucumber thinly sliced
1 carrot peeled and matchsticked
¼ cup fresh basil roughly chopped
¼ cup fresh cilantro roughly chopped
¼ cup fresh mint roughly chopped

US Customary - Metric

Instructions

For the tofu: add the tofu cubes to a medium bowl. Drizzle over the soy sauce, ½ tablespoon sesame oil, and the garlic powder. Toss to coat the tofu. Heat the remaining ½ tablespoon sesame oil in a large skillet or non-stick pan over medium-high heat. Add the tofu and any remaining sauce. Cook the tofu, stirring every now and then, until the tofu is browned all over, 5 - 10 minutes. Turn the heat off but let the tofu rest in the pan while you prepare the rest of the dish. The tofu will get chewier the longer it rests in the pan.
For the peanut sauce: add all of the ingredients to a small bowl (except for the water) and whisk well to combine. Add water, 1 tablespoon at a time if needed to reach desired consistency.
Cook your noodles: cook the rice noodles according to the package directions. You can enjoy the noodles hot or cold, both ways are great.
Assemble the bowls: Divide the noodles, tofu, veggies, and fresh herbs among each bowl and top with as much peanut sauce as desired.
If meal prepping or storing leftovers, store the noodles, peanut sauce, and veggies separately in airtight containers in the fridge for up to 4 days.

Notes

Fresh herbs: please use all three fresh herbs (basil, cilantro, and mint), this is the key to the most delicious flavor in this recipe!

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/vegan-spring-roll-in-a-bowl/