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Egg Roll in a Bowl is a quick weeknight stir fry loaded with veggies. It tastes like an egg roll, only without the deep-fried wrapper!
Unlike other bowl recipes, this one does not rely on cooked grains as the base. It’s perfect for anyone trying to eat more veggies and protein! This concept has become a popular Paleo staple, but you can make it vegan by using tofu as the protein source.
To make this vegetarian recipe more filling, feel free to serve it over a bed of rice or perfectly cooked quinoa, which is a complete source of vegan protein.
Ingredients You’ll Need
Shredded cabbage and carrots make up the bulk of this recipe, but I also like to add in red onion for extra flavor. If you want to add minced garlic or ginger, that will make it even more flavorful!
To keep this dish gluten-free, use tamari as a gluten-free soy sauce. If you need a soy-free alternative, use coconut aminos and an extra pinch of salt. When paired with toasted sesame oil, salt, and pepper, this recipe has the flavors of a traditional egg roll.
Top it with tofu for a complete meal. If you don’t need a vegan option, you can also use cooked ground chicken or ground turkey as the protein, instead.
For a spicy kick, add a pinch of red pepper flakes when you cook the veggies.
How to Make Vegan Eggroll in a Bowl
To prepare the baked tofu, drain away the water and cut the block into 1-inch cubes. Transfer them to a large bowl and toss with toasted sesame oil, garlic powder, and salt. Stir well, then add a tablespoon of arrowroot starch and stir again. (This will help the tofu crisp up, but omit this if you are trying to make a keto-friendly recipe.)
Arrange the tofu in a single layer on a large baking sheet lined with parchment paper. Bake at 400ºF for 20 minutes, then flip the cubes over and bake for another 10 minutes.
While the tofu is baking, shred the cabbage and carrots, and slice the red onion. You can use a bag of pre-shredded coleslaw mix to save time if you prefer.
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Saute the red onion until it starts to soften, about 5 minutes.
Then add in the cabbage, carrots, tamari, salt, and pepper. Stir often until the cabbage starts to wilt.
This will look like a LOT of veggies at first, but they will shrink significantly as they cook! Add a splash of water, if needed, to prevent sticking as you stir.
When the cabbage is tender, turn off the heat and stir in the toasted sesame oil and chopped green onions. Add the baked tofu for protein, then garnish with sesame seeds.
Serve warm right away for a comforting meal!
Frequently Asked Questions
Yes, this dish is easy to reheat in the microwave or on the stovetop. Just stir over medium heat until the veggies and tofu are heated through again, about 3 to 5 minutes.
Leftovers can be stored in an airtight container in the fridge for up to a week. They make an easy meal prep idea!
Looking for more ways to eat veggies? Try Fried Cauliflower Rice, Healthy Breakfast Casserole, Broccoli Slaw with Honey Mustard Dressing, or Instant Pot Butternut Squash Soup for more delicious ideas.
Ingredients
Baked Tofu:
- 1 block extra-firm tofu
- 1 tablespoon toasted sesame oil
- ½ teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1 tablespoon arrowroot starch
Egg Roll in a Bowl:
- 1 tablespoon olive oil
- ½ red onion , thinly sliced
- 2 large carrots , shredded (about 1 cup)
- 1 pound shredded cabbage (about 4 cups)
- 2 tablespoons tamari (gluten-free soy sauce)
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper , to taste
- 1 teaspoon toasted sesame oil
- 2 to 3 green onions , chopped
Instructions
- Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Drain away the water from the tofu, then cut it into 1-inch cubes. In a large bowl, combine the tofu cubes, sesame oil, garlic powder, and salt. Stir well, then sprinkle on the arrowroot starch and stir again. Spread the tofu out in a single layer on the prepared pan and bake for 30 minutes, flipping the tofu over halfway through the cooking time.
- While the tofu is cooking, heat the olive oil in a large skillet over medium-high heat. Sauté the onion until it starts to soften, about 5 minutes.
- Add in the shredded cabbage, carrots, tamari, salt, and pepper. It will seems like a lot of veggies at first, but they will shrink as they cook. Add a splash of water and stir often to help prevent sticking.
- Continue stirring until the cabbage is tender, about 8 to 10 minutes. Remove from the heat and stir in the toasted sesame oil and chopped green onions. When the tofu is done, add it to the stir fry and serve warm. Garnish with sesame seeds, if desired. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
If you try this Vegan Egg Roll in a Bowl, please leave a comment and star rating below letting me know how you like it.
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!