Tofu Spring Roll Salad Bowl
Yes! A tasty vegan Spring Roll Salad Bowl with Oil-Free Peanut Sauce is possible. We eliminated the oil but packed in the flavors. Spring rolls are one of my favorite flavor combinations. The sweet herbs (we love Thai basil and cilantro, but you can also use mint), the delicious noodles and savory tofu, and that peanut sauce… oh my goodness! But honestly, when I get home from my day job and then plop in front of the computer to follow my passion, I don’t always have time to roll myself up some spring rolls. So we deconstructed those bad boys into an AMAZING Spring Roll Salad Bowl and paired it with an oil-free Peanut Sauce (or would it be a dressing?) Either way, it is incredible! You are going to love it!
If you follow our YouTube Channel, you know I shared our tofu spring rolls in an earlier video where I demonstrate how to roll a spring roll… on camera, and I didn’t do a half bad job. You can see that video by clicking the link below.
Let’s take a minute to talk about Thai Basil. Thai Basil is traditionally used in curries and in dishes originating in Southeast Asia. When the spring herbs are available, we snag a Thai Basil plant and use it throughout the summer in our dishes, especially these spring roll bowls, which we’ve had on repeat for the last few weeks! YUM!
Oil-Free Peanut Sauce
We wanted to make this peanut sauce as flavorful as possible with the added oils that are often used. We grabbed a simple peanut butter – nuts and salt- and added in some acidic ingredients like rice vinegar (another VegInspired Kitchen staple) and lime juice. In the video, you see we used orange juice. That is also a delicious version, and OJ can be substituted. Next, we added in the salty flavor (without the salt) with a few tablespoons of Braggs Liquid Aminos. Perfect Umami flavoring. We finished it off with the garlic, ginger, and sriracha! Whisk it all up and get ready for that flavor explosion!
Traditionally rice noodles take center stage in spring rolls as the carb lovers delight. We boil the water, toss in the noodles, time them and test them, and when they are tender (but not overcooked), we drain them, rinse them with cold water and douse with some Braggs Liquid Aminos, lime juice, and a bit of sugar.
This time we also tried out some Forbidden Rice. The sweet and hearty flavor paired nicely with the fresh veggies and peanut sauce. So, if you are looking for a whole food, less processed option, may we suggest the beautiful and antioxidant full forbidden (or black) rice.
I could have called this section “the protein,” but honestly, I think tofu fits. We made it super simple. Preheated the oven to 450 degrees Fahrenheit, lined a baking sheet with parchment, cubed up the firm
tofu, seasoned with a little salt and pepper, and baked for 20 minutes, flipped and baked for another 10-15 (slightly browned edges, firm but tender when pressed down).
I took my serving and gave it a few squirts of Braggs liquid aminos and Voila! – winner, winner, super tasty tofu for dinner.
I am all about colorful meals. The more vivid and bright my meal is the happier I am when I dig in. A Spring Roll Salad Bowl does not disappoint in that department. Because creativity is important to your meals, you can add any veggies you want. We use greens (spinach this time), shredded carrots, shredded cabbage, thinly sliced cucumbers, and some green onions. Top that with the fantastic sprigs of Thai basil and cilantro, and you have yourself a rainbow of a bowl.
Spring Roll Salad Bowl Putting it all together
So, the longest part of this process is the tofu, but since you can prep everything else while it bakes, it all works out. Building my bowl, I start with the greens and the carbs and load them in, next up are the colorful veggies and tofu, and finally a nice sprinkling of the herbs and onions. Then I snap a few pics because #foodblogger #cameraeatsfirst and then I load it up with the oil-free peanut sauce. YUM! Finally, time to dig in.
This recipe has all the flavors of spring rolls without the rolling. I think the rolling is fun and finger foods always make me happy, but when it tastes this good; I am NOT complaining! Pick up these ingredients and let’s get
rolling bowl-ing! Be sure to snap a pic and share with us #veginspiredfoodie and tag @veginspired. We love to see your creations!
All the flavor without the added oil. Perfect for Spring roll dipping or Spring Roll Salads.
- 2 tablespoons peanut butter
- 2 tablespoons lime juice
- 2 tablespoons liquid aminos or soy sauce/tamari
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sriracha (or to taste if you like is spicier)
Whisk together all ingredients
Skip rolling and enjoy these tasty Spring Roll Salad Bowls with all the flavor!
- rice noodles or rice cook according to package
- shredded carrots
- shredded cabbage
- sliced cucumber
- sliced green onion
- Thai basil, cilantro, mint
- Oil-Free Peanut Sauce
- Sriracha optional