Vegan Spring Roll Bowls (Meal Prep)

4.84 from 6 votes

This vegan spring roll bowl meal prep makes four lunch portions that you can enjoy through the week! With crumbled tofu, crunchy veggies, and a tangy peanut sauce.

Prep Time25

Cook Time5

Course: Lunch

Cuisine: Thai

Diet: Vegan, Vegetarian

Servings:

Calories: 204kcal

Author: Denise Bustard

Equipment

3 Cup Meal Prep Containers

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.

Notes

1- firm or extra firm tofu should be used; avoid soft or silken tofu

2- for gluten-free, swap for coconut aminos, tamari or liquid soy seasoning

Storage

Store in an air tight container for up to 4 days; do not freeze.

Nutrition