These vegan spring roll bowls makes four lunch portions that you can enjoy through the week! With crumbled tofu, crunchy veggies, and a tangy peanut sauce.
If you are looking to incorporate more meatless meals into your life, a great place to start is with your lunches! Moroccan Instant Pot lentils and teriyaki tofu are two great examples.
Don't forget to pin this post to save for later!
These vegan spring roll bowls are another delicious lunch option, and a great 'no rolling' alternative to spring rolls! Crumbled tofu (which mimics ground pork surprisingly well), is tossed in a tangy peanut sauce and served with crunchy veggies.
It's easy to prep and keeps amazingly well!
Reasons you'll ♡ this recipe
- it's vegan, gluten-free friendly, and low in calories (but still filling!)
- the bowls keep amazingly well and taste great on day 4
- the tangy peanut sauce is so good!
Ingredient notes
- tofu- we mash, then broil the tofu to give it a 'meat like' texture, so you'll need to look for firm or extra firm tofu that will hold its shape; skip soft or silken.
- soy sauce- I tend to use reduced sodium soy sauce as I find regular too salty; for gluten-free, look for tamari, coconut aminos or liquid soy seasoning.
- veggies- you can get creative here; we've used thinly sliced cabbage, shredded carrots, and thinly slice bell pepper. Bagged slaw would be a great short cut.
- peanut butter- look for all natural nut butter (the only ingredients should be peanuts and maybe salt); you can swap for all natural almond butter. If your nut butter is drying out or on the thick side, you may need to increase the water to thin it out.
Step by step directions
1. Prep tofu- Remove the tofu from the package, discarding any liquid, and place it into a bowl. Use a potato masher or fork and mash the tofu until it is in small pieces. Toss the tofu to coat in soy sauce.
Heat oven broiler for at least 5 minutes, and spread the tofu out evenly on a large sheet pan. Broil tofu, shaking and stirring every 2 minutes, for a total of 5-10 minutes, or until tofu is golden and slightly crispy.
Remove from oven and allow to cool.
TIP- there's no need to press the tofu for these spring roll bowls, which makes prep easy and efficient!
2. Prepare peanut sauce- In a jar or salad dressing shaker, stir together the peanut butter, water, hoisin sauce, lime juice, garlic powder, and sesame oil until smooth. Divide evenly between four condiment containers.
TIP- keeping the sauce separate from the tofu and veggies helps to prevent it from drying out during storage.
3. Portion- Divide up the vegetables, tofu and peanut sauce between four 3 cup meal prep containers. Store in the fridge for up to 4 days.
4. Serve- Let the peanut sauce warm up for 30 minutes before serving. Enjoy cold, tossed up with the peanut sauce.
Storage & serving
Store spring roll bowls in an air tight container in the fridge for up to 4 days; do not freeze.
To serve, let the peanut sauce warm up to room temperature to help it loosen up a touch, then drizzle over the bowls. Toss up and enjoy cold, like a salad.
FAQ
Sure, you could swap for chickpeas if you are vegan, or ground meat if you are not vegan.
These bowls have just 13 g net carbs, most of which come from the vegetables. If you wanted to lower the carb count even further you could try swapping the carrot for shredded brussels sprouts and swap the tofu for ground meat.
Yes, almond butter works as well.
Serve it with
Here are some of my favorite portable vegan snacks:
- roasted chickpeas- these spicy roasted chickpeas actually get crispy and stay that way!
- energy bites- I have 7 No Bake Energy Bites flavors for you to pick from
- veggies & dip- we love these 7 Amazing Hummus Recipes! Smoky sweet potato hummus is my fave.
- chia pudding- this Chocolate Chia Pudding tastes like a treat but is good for you!
More vegan meal prep recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Vegan Spring Roll Bowls (Meal Prep)
Ingredients
- 1 block extra firm tofu 12 oz; see note 1
- 1 tablespoon reduced sodium soy sauce see note 2
- 2 carrots shredded
- 4 cups cabbage shredded or finely chopped
- 1 bell pepper finely chopped
Sauce
- ¼ cup all natural peanut butter 63 g; almond butter may be subbed
- 2-4 tablespoons water
- 2 tablespoons hoisin sauce 38 g
- ½ lime juiced; roughly 1 tablespoon
- ½ teaspoon garlic powder
- ½ teaspoon toasted sesame oil
Instructions
Tofu
- Prep tofu- Heat oven broiler. Remove the tofu from the package, discarding any liquid, and place it into a bowl. Use a potato masher or fork and mash the tofu until it is in small pieces. Toss the tofu to coat in soy sauce.Heat oven broiler for at least 5 minutes, and spread the tofu out evenly on a large sheet pan. Broil tofu, shaking and stirring every 2 minutes, for a total of 5-10 minutes, or until tofu is golden and slightly crispy.Remove from oven and allow to cool.
- Prepare peanut sauce- In a jar or salad dressing shaker, stir together the peanut butter, water, hoisin sauce, lime juice, garlic powder, and sesame oil until smooth. Divide evenly between four condiment containers.
- Portion- Divide up the vegetables, tofu and peanut sauce between four 3 cup meal prep containers. Store in the fridge for up to 4 days.
- Serve- Let the peanut sauce warm up for 30 minutes before serving. Drizzle bowls with sauce, toss it up, and enjoy.
Tips:
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Chrissie says
I love this recipe however my husband has a sesame allergy so I wondered what you could use as a substitute to sesame oil as its in quite a few meal prep recipes I like.
Thanks x
Ben | Sweet Peas & Saffron says
Hi Chrissie,
Sesame Oil can be subbed for another oil like Olive Oil or even Peanut Oil, you will lose some flavor though.
Thanks for your question.