Easy Vegan Spring Roll Bowls with Crispy Tofu Pressure Cooker Style
These vegan spring roll bowls combine crispy tofu, fresh vegetables, fluffy rice, and a sweet-spicy sauce — all made quick and flavorful using a pressure cooker.
Equipment
- 1 Mixing bowl Small, for making sauce
Ingredients
Main ingredients
- 2 tablespoon Soy sauce or tamari tamari if gluten free
- ¼ teaspoon Sesame oil adds nutty flavor
- 1 Garlic clove minced
- 1 ½ tablespoon Honey or agave syrup agave for vegan
- Small squeeze Sriracha to taste
- Small squeeze Fresh lime juice
- 1 batch Easy Crispy Marinated Tofu
- 1 cup Jasmine or brown rice cooked
- 2 large handfuls Shredded purple cabbage
- 1 Red bell pepper chopped
- 1-2 Avocados pitted and sliced
- 2 large handfuls Sliced carrots fresh
- 3-4 Green onions thinly sliced
- Cilantro for garnish
- Sesame seeds for garnish
Instructions
Instructions
- Whisk together soy sauce or tamari, sesame oil, minced garlic, honey or agave, Sriracha, and lime juice in a bowl to make the sauce.
- Prepare the Easy Crispy Marinated Tofu. Make ahead and reheat if desired.
- Cook jasmine or brown rice using your preferred method, or in a pressure cooker following package instructions.
- Let rice finish with a natural release, then fluff with a fork and keep warm.
- Divide rice into bowls to create a base.
- Top rice with tofu, cabbage, red bell pepper, carrots, green onions, and avocado.
- Drizzle sauce over each bowl and garnish with cilantro and sesame seeds. Serve immediately.
Notes
You can swap tofu for chickpeas and make sauce in advance. Store leftovers in airtight containers for up to 4 days or freeze components separately.