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overhead shot of tofu spring roll bowls in glass containers with lime wedge and dressing
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5 from 1 vote

Vegan Spring Roll Meal Prep

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 mins
Cook Time5 mins
Course: Lunch
Cuisine: Thai
Servings: 4
Calories: 204kcal


  • 12 oz block of extra firm tofu
  • 1 tablespoon reduced sodium soy sauce
  • 2 carrots (shredded)
  • 4 cups cabbage (shredded or finely chopped)
  • 1 bell pepper (finely chopped)


  • ¼ cup natural-style creamy 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



  • Heat oven broiler.
  • Mash tofu in a bowl using a potato masher. Toss in soy sauce to coat. Spread out on a baking dish.
  • 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.

Meal Prep Bowls

  • Divide carrot, cabbage and bell peppers between meal prep containers (I recommend a 3 cup meal prep container for this recipe).
  • Shake or stir up peanut sauce and divide between condiment containers.
  • Divide tofu between meal prep containers.


  • Store in the fridge for up to 4 days.
  • To serve, toss everything in the peanut sauce and enjoy cold.


Serving: 1bowl | Calories: 204kcal | Carbohydrates: 18g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 426mg | Potassium: 525mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6095IU | Vitamin C: 67.8mg | Calcium: 77mg | Iron: 2.1mg