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Tofu Spring Roll Bowl

These crisp and crunchy noodle bowls are inspired by classic spring roll ingredients and are served with a zesty peanut sauce. 

Servings: 4 servings

Serving Size: 1 bowl (321g)

Prep Time: 10 minutes

Total Time: 15 minutes

Nutrition Facts: 283 calories  / 33.5g carbs  / 17g protein / 9.5g fat

Portrait - Tofu Spring Roll Bowl



  • 4-ounces (114g) dry linguine rice noodles

  • 16-ounces (420g) extra firm tofu (drained and cut into 1 inch cubes)

  • 1 tablespoon (14g) reduced sodium soy sauce

  • 1 large (309g) cucumber (sliced)

  • 2 cups (152g) shredded purple cabbage

  • ¾ cup (68g) matchstick carrots

  • ½ cup (36g) scallions (sliced)

  • Freshly ground black pepper, to taste

  • Fresh cilantro, for garnish

Peanut sauce:

  • 2 tablespoons (28g) reduced sodium soy sauce

  • 2 tablespoons (32g) creamy peanut butter

  • 1 tablespoon (14g) rice vinegar


  1. Cook noodles according to package instructions. Drain and set aside.

  2. Heat a large non-stick skillet over medium-high heat. Spray with non-stick cooking spray. Once hot, add cubed tofu.

  3. Drizzle tofu with 1 tablespoon soy sauce. Sprinkle with freshly ground black pepper to taste.

  4. Cook tofu for 4-5 minutes total. Turn with a spatula when golden.

  5. To make the peanut sauce, add the peanut butter, 2 tablespoons soy sauce, and rice vinegar to a small bowl and whisk until smooth.

  6. To assemble the spring roll bowls: Divide bowl ingredients evenly between four bowls and top with peanut sauce. Garnish with cilantro, as desired.


  1. An equal amount of tamari can be used to make this recipe gluten-free.

  2. If a higher protein meal is desired, consider using a high protein tofu such as the one available from “Wildwood Organic” or “Trader Joe’s”.

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