Tofu Spring Roll Bowl with Cashew-Lime Dressing
This Tofu Spring Roll Bowl with Cashew-Lime Dressing is everything I want in a meal—fresh, crunchy, herby, spicy, and satisfying without feeling heavy. But let’s be honest, the real star here is the dressing.
It’s what happens when all the best sauces come together: a little Thai peanut, a little green goddess, and a hint of jalapeño crema energy. It’s creamy, tangy, slightly spicy, and bright enough to make the whole bowl feel light and refreshing.
And one of my favorite ways to eat this? Cold. Crispy tofu straight from the fridge over chilled veggies with that dressing—somehow even better the next day.
The Ingredients and How to Make
Cashew-Lime Dressing
Makes enough for 2–3 bowls
Ingredients:
- Juice of 1 lime (about 3 tbsp)
- 1 tbsp soy sauce
- ½–1 jalapeño (adjust to spice preference)
- ¼ tsp kosher salt
- 2 tsp honey
- 2 tbsp rice vinegar
- 3 tbsp cashew butter
- 3 tbsp olive oil
- 6–7 fresh mint leaves
- 1–2 tbsp water (to thin, as needed)
How to Make:
- Add everything to a blender.
- Blend until smooth and creamy.
- Taste and adjust—more lime for brightness, honey for sweetness, or water to loosen.
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Bowl Ingredients
Base + Protein:
- 1 block (14 oz) extra firm tofu, pressed and cubed
- 1 tbsp soy sauce
- 1 tbsp sesame oil (or olive oil)
- 1 cup cooked rice noodles or jasmine rice
Fresh Toppings:
- 1 cup shredded or ribboned carrots
- 1 avocado, sliced
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- ¼ cup cilantro and/or Thai basil, chopped
- ¼ cup fresh mint, chopped
Crunch + Extras:
- Chopped pistachios (jalapeño lime if you can find them)
- Lime wedges
- Sliced jalapeños
Protein Swaps (If You’re Not Feeling Tofu)
This bowl is super flexible:
- Chicken (grilled or shredded)
- Shrimp (quick sauté or grilled)
- Salmon (baked or pan-seared)
- Tempeh for another plant-based option
How to Make the Bowl
- Cook the tofu:
Heat oil in a skillet over medium heat. Add tofu, drizzle with soy sauce, and cook until golden and crispy on all sides (about 8–10 minutes). - Prep your base:
Divide rice or noodles into bowls. - Add veggies:
Layer carrots, bell pepper, cucumber, avocado, and herbs. - Top with tofu:
Add the crispy tofu on top. - Drizzle dressing:
Be generous—it ties everything together. - Finish:
Add pistachios, jalapeños, and a squeeze of lime.
Meal Prep Guide
Dressing
- Store in an airtight container in the fridge for up to 5 days
- It will thicken—just add water or lime juice and stir before using
Tofu
- Cook ahead by pan-frying or baking at 400°F for ~25 minutes
- Store up to 4 days in the fridge
- Reheat in a skillet or toaster oven to bring back crispiness (or eat cold—it’s great that way too)
Veggies
- Wash and prep ahead; store in separate containers
- Stay fresh 4–5 days
- Keep cucumbers separate to avoid sogginess
Rice or Noodles
- Rice: keeps up to 4 days
- Rice noodles: best fresh, but can last 2–3 days if lightly oiled
Assembly Options
Grab-and-Go:
- Portion everything into containers
- Keep dressing separate until ready to eat
Best Fresh Texture:
- Store components separately and build bowls when needed
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Tofu Spring Roll Bowl with Cashew-Lime Dressing
Ingredients
Cashew-Lime Dressing
- Juice of 1 lime about 3 tbsp
- 1 tablespooon soy sauce
- 1/2-1 jalapeño
- ¼ tsp kosher salt
- 2 tsp honey
- 2 tablespoons rice vinegar
- 3 tbsp cashew butter
- 3 tbsp olive oil
- 6–7 fresh mint leaves
- 1–2 tbsp water to thin, if needed
Bowl Ingredients
- 1 block tofu 14 oz extra firm tofu, pressed and cubed
- 1 tbsp soy sauce
- 1 tbsp sesame oil or olive oil
- 1 cup shredded/ribbon carrots
- 1 avocado sliced
- 1 red bell pepper thinly sliced
- 1 cucumber julienned
- 1 cup cooked rice noodles or jasmine rice
- ¼ cup fresh cilantro, fresh mint, and/or Thai basil chopped
- Chopped pistachios jalapeño lime ones
- lime wedges
- sliced jalapenos
Instructions
Dressing Prep
- Blend all dressing ingredients until smooth and creamy.
- Taste and adjust — add more lime for tang, honey for sweetness, or water to thin.
- Bowl Prep
- Prepare rice noodle or jasmine rice according to package instructions (my rice noodles just required soaking for 15 minutes)
- Cook tofu: Heat sesame oil in a skillet over medium heat. Add tofu cubes, drizzle with soy sauce, and pan-fry until golden and crispy on all sides (8–10 minutes).
- Chop veggies and herbs
Assemble
- Prepare base: Divide noodles or rice into serving bowls.
- Add veggies: Arrange carrots, cabbage, bell pepper, cucumber, and fresh herbs (cilantro, mint, and/or Thai basil) on top.
- Top with tofu: Place crispy tofu cubes over the veggies.
- Drizzle dressing: Spoon the cashew-lime dressing generously over each bowl.
- Finish: Garnish with pistachios, sliced jalapeños and lime wedges, if desired.
Notes
Pro Tips
- Make extra dressing—it doubles as a dip or drizzle for roasted veggies
- Try the bowl cold for a super refreshing version
- Fry the tofu ahead of time and let it chill—you’ll still get that perfect texture with a cool, crisp bite
Tried this recipe?Let us know how it was!
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
