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Egg Roll in a Bowl is a popular low-carb dinner idea, but did you know that you can make it with tofu instead of meat? I’ve been experimenting with this vegan recipe for months, and today I want to show you the fastest (and most satisfying) way to make it.
Initially, I would bake crispy tofu in the oven while stir-frying the cabbage. But, for those who don’t want to turn on their oven, I wondered if I could cook the tofu more like scrambled eggs, all in one pan.
As it turns out, it works great this way, and it’s ready to eat in about 20 minutes for a fast, high-protein vegetarian dinner.
⭐⭐⭐⭐⭐ Featured Review
“Love this recipe! I didn’t bother with baking the tofu, but it was great scrambled. It’s a great way to use up extra cabbage!” – Carrie
Ingredients for Egg Roll in a Bowl
- Shredded Veggies. Cabbage and carrots are the primary veggies in this recipe. You can use a bag of shredded coleslaw mix to save time, or this is the perfect way to use up half a head of cabbage if you have one sitting in your fridge.
- Tofu. I use extra-firm tofu for vegetarian protein. When you crumble it directly into the pan, it takes on the texture of scrambled eggs and quickly absorbs the dish’s flavors.
- Tamari. This is a gluten-free alternative to soy sauce, but you can use regular soy sauce if you don’t need a gluten-free recipe.
- Garlic & Ginger. These are optional additions for an added flavor boost.
- Toasted Sesame Oil. A hint of sesame oil goes a long way. Add it at the end of cooking to help elevate the flavor even more.
How to Make Vegan Eggroll in a Bowl
Step 1:
Heat a large skillet with a lid over medium-high heat. Add a drizzle of olive oil and cook the shredded cabbage and carrots for 5 minutes. Stir every minute or so to help the veggies wilt.
Add the garlic and ginger and stir briefly, just until they smell fragrant. This should take about one minute. I use a microplane to mince the garlic and ginger into the pan finely.
Step 2:
Add the tamari and stir briefly. It will likely steam and sizzle right away, which is a good thing!
Then cover the pan with a lid and cook for 5 minutes. This will soften the cabbage and carrots.
Step 3:
Remove the lid and use a spatula to move the veggies to the edges of the pan. Crumble the tofu into the center of the pan and season with the green onions, salt, pepper, and toasted sesame oil.
Stir until the tofu is heated through, about 3 minutes. Then taste the dish and make any adjustments, as needed. You can add an extra pinch of salt to boost the flavor, or a dash of red pepper flakes for some heat.
Serve warm right away. For a more filling meal, serve this over cooked rice or quinoa.
Vegan Egg Roll in a Bowl
Ingredients
- 1 tablespoon olive oil
- 2 large carrots , shredded (about 1 cup)
- 1 pound shredded cabbage (about 4 cups)
- 1 garlic clove , minced
- 1 inch fresh ginger , minced
- 2 tablespoons tamari (gluten-free soy sauce)
- 1 (14 oz) box extra-firm tofu
- 2 to 3 green onions , chopped
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper , to taste
- 1 teaspoon toasted sesame oil
Instructions
- Heat the olive oil in a large skillet over medium-high heat, then add the shredded carrots and cabbage. Stir for 5 minutes, until the cabbage and carrots start to soften. Add the garlic and ginger and stir for one more minute.
- Add the tamari to the pan and stir well. It will likely sizzle right away and create some steam. I like to cover the pan with a lid at this point and let the cabbage soften for 5 minutes.
- Remove the lid from the pan and use a spatula to move the cooked veggies towards the center of the pan, leaving the center clear. Crumble the tofu directly into the pan, and season with the salt, pepper, toasted sesame oil, and green onions. Stir well until the tofu is heated through, about 3 minutes. Taste the dish and add extra salt or pepper, if needed.
- Serve warm with any extra toppings you like, such as sesame seeds or fresh cilantro. For a more filling option, serve this over cooked rice or quinoa. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Notes
Nutrition
More Recipes to Try
If you try this Vegan Egg Roll in a Bowl, please leave a comment and a star rating below to let me know how you like it.
While we do not do tofu in our household, I make this regularly using ground sausage instead of tofu. It’s one of my quick go-to one pan meals!
This is nothing short of amazing! My husband made this and it really warmed his heart because we had 1/2 cabbage sitting in the fridge for a week or so and we used it. The recipe has a ton of veggies! We loved it with the baked tofu. It really is perfect! It is absolutely on the Winner:Repeat list. (Yes, I do have such a list.)
Love this recipe! I didn’t bother with baking the tofu, but it was great scrambled. It’s a great way to use up extra cabbage!
This was a huge hit for my family; I’ve made it twice already! If I wanted to reduce (but not eliminate) the oil, what would you suggest? Could I halve the sesame oil for the tofu and water-sauté the veggies instead of using olive oil?
I love this recipe. I use a bag of coleslaw to make it fast and easy. Guests love it too, always a crowd please. Now to convince my kids to eat it….
This is an absolute favorite of ours!! Love how quick it comes together. I buy an organic bag of coleslaw of cabbage and carrots to make it easy. Love the addition of mushrooms and celery! Sometimes we will add a protein (ground chicken or ground beef) but we love it on it’s own. So good!
Husband and I both loved this. Great (and quick) way to get veggies in your diet!