Easy Vegan Spring Roll Bowls with Crispy Tofu
These vibrant vegan spring roll bowls feature crispy baked tofu, rice noodles, and a rainbow of fresh vegetables topped with a zesty sesame miso dressing for a flavorful, refreshing one-bowl meal.
Equipment
- 1 Baking sheet lined with parchment paper
Ingredients
Main Ingredients
- 1 package Rice noodles
- 12 oz Extra firm tofu
- 1 teaspoon Toasted sesame oil
- Arrowroot or corn starch for coating tofu
- ½ teaspoon Salt
- 2 Mini cucumbers sliced thin
- 2 to 3 Radishes sliced thin
- 1 Large carrot peeled and julienned
- ½ cup Purple cabbage sliced thin
- 1 Small mango peeled and diced
- 1 Small avocado peeled and diced
- 3 tablespoon Chopped peanuts
- 2 tablespoon Sesame seeds plus extra for garnish
- 2 Green onions sliced thin
- Fresh cilantro for garnish
- Lime wedges for garnish
- ¼ cup Sesame oil regular or toasted
- 2 tablespoon Rice wine vinegar
- 2 tablespoon Low sodium tamari or soy sauce
- 1 tablespoon Lime juice
- 1 tablespoon Mild white miso
- ¼ teaspoon Red pepper flakes for heat
- ¼ + ⅛ teaspoon Fine sea salt to taste
Instructions
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Drain and press tofu well, then dice into cubes.
- Toss tofu in a bowl with sesame oil, starch, and ½ teaspoon salt until coated evenly.
- Spread tofu on baking sheet and bake for 25–30 minutes, flipping halfway through.
- While tofu bakes, prepare the veggies: slice cucumbers, radishes, cabbage, julienne carrot, and dice mango.
- Cook rice noodles according to package, rinse with cold water, and drain well.
- Make dressing: mix sesame oil, rice vinegar, tamari, lime juice, miso, red pepper flakes, and sea salt together.
- To assemble: place noodles in bowls, top with tofu and veggies, drizzle with dressing, sprinkle peanuts, green onion, and sesame seeds. Garnish with cilantro and lime wedges.
Notes
Keep sauce and toppings separate for meal prep. Crisp tofu again in oven or skillet before serving leftovers.