Spring Roll Tofu Salad Bowl w/ Coconut Almond Butter Dressing

Spring roll meets salad bowl! I love the delicious variety of flavors and textures in this easy to throw together salad so much it is on a regular weekly rotation in our house.  The rice noodles at a hearty element and it is chock full of protein from the tofu and edamame, making it nice and filling without weighing you down. The coconut peanut/almond butter dressing is such a delicious mixture of Thai flavors you could drink the stuff! If you’re having takeout cravings this dish will bowl you over and put an extra Spring in your step!

Makes: 4 Large Servings
Time: 30 minutes


Salad Ingredients:

  • 2 cups fresh spinach, roughly chopped
  • 2 cups shredded cabbage
  • 1 cup cucumber shavings
  • 1 cup carrot shavings or shredded carrots
  • 1 cup red bell pepper, sliced into matchsticks
  • 1 cup shelled edamame
  • 2 cups cooked and cooked brown rice noodles
  • Chopped scallions, almonds or cashews, fresh chopped cilantro for topping sesame seeds to top salad

Soy glazed tofu ingredients:

  • 1 block of firm or extra firm tofu, drained, pressed, and sliced lengthwise into six rectangular pieces 
  • 1 tablespoon soy sauce (or substitute Tamari if needed for gluten free)
  • 1 tablespoon honey or agave
  • 1/2 teaspoon sriracha 
  • Sprinkle of salt, optional

Peanut Coconut Dressing Ingredients:

  • 1 teaspoon fresh grated ginger
  • 2-3 medium cloves fresh garlic, minced or grated
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (or substitute for vegan oyster sauce if desired)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sriracha or other asian chili garlic sauce 
  • 1 tablespoon coconut sugar or brown sugar or honey
  • 1/4 cup peanut butter or almond butter
  • 1/2 cup canned coconut milk, light or regular
  • 1/2 teaspoon salt, if needed after tasting dressing 


  • Make the tofu: Preheat oven to 400 and line a small baking sheet with a silicone mat or parchment paper. Place the tofu slices on the lined sheetpan.
  • Mix the soy, honey and sriracha together and then carefully spoon a portion of the mixture over each slice rubbing in the sauce with the back of the spoon so it soaks into to the tofu. Flip the slices and repeat on the other side. Sprinkle with a little salt if desired.
  • Bake the tofu at 400 for about 15 minutes, then flip the slices and continue baking about 15 minutes more until tofu is nice and crispy in the outsides. Remove and set aside to cool while you work on the salad.
  • While tofu is baking, assemble the salad. Combine lettuce and shredded cabbage in a large bowl. Add the other veggies along with rice noodles in small groupings on the top of the salad leaving a space in the middle to pile the tofu. Once the tofu has baked and cooked, cut each piece in half across and then cut the half slices into triangles. Pile the pieces into the center of the center reserved space on top of the salad. Sprinkle on chopped cilantro, nuts and sesame seeds.
  • Make dressing: In a small bowl stir together ingredients ginger through peanut or almond butter together until well combined. Add in coconut milk a little at a time while stirring until mixture has thinned to your liking. Taste and add additional salt if needed. 
  • Build your salad bowls, drizzle over dressing and serve!

Like this recipe or have a question? Please feel free to leave a comment below!

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