This is officially our new favorite dinner recipe in the Valant house.

Both kids, hubby and myself are infatuated with this easy, filling and (surprise – vegan!) dinner.

This is based off a recipe created by Lindsay at Pinch of Yum. Her recipes always inspire me, and I’ve been wanting to add some new vegetarian meals into our rotation.

I came across something she calls her Crunchy Roll Bowls and was immediately intrigued! I ended up making a few significant swaps with what we had on hand and our tastes, and the result was a winner. I’m calling it a Veggie Roll Bowl (as I left the crunches out from the original recipe 😀).

It’s everything you love about a vegetarian sushi roll, but deconstructed and placed in a bowl (is there any more fun way to eat a meal??).

The tofu is the main source of protein, and our entire family loves it in this meal! Even if you think you don’t like tofu, I encourage you to try this preparation! If you desperately want to add something else, I think shrimp or salmon would be delicious.

The measurements I give below are what I use when feeding our family of four. Keep in mind this is two adults and two kids (for example, two blocks of tofu is the perfect amount to divide between a 5 year old, 9 year old and two adults. And the cilantro is how much I use for two bowls, because our kids won’t touch it). If I were feeding four adults, I would definitely increase the overall amounts.

Luckily this recipe is super easy to customize! Take what you like, leave behind what you don’t!

Honestly, we had it again last night and writing this post makes me want it tonight, too.

It’s just so good!


Veggie Roll Bowl


  • 1 cup dry white rice (I cook 1 cup dry, which makes enough for us plus some leftover. You can use brown rice if you chose!)
  • 2 blocks extra firm tofu (drain the water as best you can)
  • 2 tbsp cornstarch
  • 1 cup chopped cucumber
  • 1 cup carrot ribbons (or shredded!)
  • 1 large avocado
  • 1-2 packages dried seaweed (about 1/2 cup chopped)
  • 1/4 cup fresh sliced ginger
  • 2-3 tbsp mayonnaise
  • 2 tsp (or to taste) Frank's Red Hot (sriracha is a more traditional option!)
  • cilantro (to taste)
  • ponzu (to taste)
  • fresh sliced jalapeño (to taste)
  • sesame seeds (to sprinkle on top of the bowls)


  • Preheat oven to 425 degrees
  • Cube the tofu and toss with a drizzle of olive oil. Then toss with the cornstarch (try to coat each piece - you'll want to separate them and coat in batches so they don't all stick together).
  • Layer them on a baking sheet, trying to keep all pieces separate. Bake for 20 minutes, or until golden brown and slightly crispy.
  • Cook the rice per package directions.
  • While the rice and tofu are cooking, prepare all the veggies and extras.
  • Mix the mayonnaise and Frank's Red hot together in a small bowl (this will be used to drizzle over the bowls).
  • Assemble per your taste! Add the mayonnaise sauce, sesame seed and ponzu (or soy sauce) and dig in.