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.
Vegan Egg Roll in a Bowl
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.
As I am not à fan of ONIONS i use leeks instead. Fan of ginger and basil too in this MEAL! 😉
Sounds delish, I am going to sprinkle Hemp seeds on top, instead of Sesame
Thanks for this recipe. I just printed it out and look forward to using it!
A really fast way to make this is to buy a pack of raw Cole slaw salad. It has everything you need but the onions and mushrooms.I added a bit more tamari and sesame oil salt and pepper. Because I used the whole bag. Added an egg and some cooked PULLED pork. It was super fast and delish.
Yummmm!!! I mad this last night a it was so good. I pets pref a bit m spice a flavors, so i aDded more aminos And some siracha.
YIKEs! Writing this on my phone and Just saw all the gramMatical errors! Oh well. Meant to say i prefer more spice.
I’m new here, but I’ll be sticking around from now on. This dish is off the charts. I made it with the coconut aminos (currently on a no-soy elimination). Thank you for the recipe!
I’m so glad you enjoyed it! I don’t cook with much soy myself, so I hope you’ll find more recipes to enjoy. 🙂
this was so easy and tasty. It actually can serve 4 easily, but i’m glad i have leftovers to serve over rice noodles for lunch.
Thanks for another gREAT dish.
I made this last night, and it was great – even better today, i think. Tastes like chinese take-out. awesome and easy!
Wow I just made this and it was delicious! We don’t eat enough veggies so this recipe is definitely a keeper.
Yummy!
Thoughts on adding a protein other than tofu?
I haven’t made it yet, but I use a little bit of natural peanut butter (no sugar and preservatives ) in mine and adding some fresh peanuts as well.
Ground turkey or hamburger will work. I use turkey.
Shrimp.
absolutely delicious and easy…i made this for the first time for my family today and everybody loved it!!! i will definitely be making this again!! thanks for another delicious recipe!!
This was great! I added chicken breast and chili paste to give it a kick.Thanks for sharing.
Made this last night for dinner and it was delicious! I omitted the mushrooms, as a personal preference, and added sliced red bell pepper. We also added two eggs at the end (similar to fried rice). It was great! Thanks for a quick and delicious dinner idea!
Followed recipe. Great. I have left overs and i am making rice for the leftovers.
This was really good. I ate on some rice ramen and had a piece of leftover pork tenderloin with it. I will make this again.
WOW! I just made this for the first time, and I’m so impressed! SO simple, SO easy, SO delicious. I love how incredibly forgiving it is! You can literally ballpark/eyeball every single ingredient, and you can adjust to taste, and it’s still great. I stirred in two local free-range eggs.
My husband and I literally make this at least once a week-it’s so simple and flavorful. We both like spicy stuff, so often I will add a habanero or scotch bonnet to add a little heat 🙂
I added extra onions and mushrooms cuz I love them both. Ended up using much more of the coconut aminos and the flavor still wasn’t strong enough so added a touch of teriyaki sauce and it did the trick.
This recipe is as delicious as it sounds! I made it for Thanksgiving 🙂 Thank you for another great go-to, Megan. I may try it with shrimp next time.
Wow. This dish is AMAZING and so easy. I’m having it with eggs in the morning for breakfast. You should win an award for this!!!!
This was very tasty. I added tofu and egg along with a little ginger and fivespice.
We love it! I’m in the process of translating it to give to my parents for Christmas!
The best thing about this recipe is how well you can freeze it. I honestly don’t see any different in taste after re-heating.
Thanks!
Thank you for sharing this bit!! I LOVE this recipe…easy and quick. I was wondering how to prep ahead and bring to work for lunch. I wasn’t sure what it would lose in the reheating process. 🙂
This was great,thank you. We are on day 5 of the 30 day challenge and loving it.
I made this recipe for lunch , it was easy and delicious . My neighbor asked for the recipe . I used purple cabbage and we loved how colourful it is ! #detoxinistachallenge . Egg roll in a bowl yummy
It’s definitely not a pretty meal, but it was surprisingly good. Even my pickiest eaters ate it up. We did add some scrambled eggs and chicken chunks to it, so that my husband and boys wouldn’t shun it!
So easy, very flexible in amounts of veggies you want to use, and so tasty! This is a great, quick dish to make in bulk! Thanks for the great recipe.
This was so good. I added ground meat and a little siracha. I made cauliflower rice too. My mother loved it!
This is the first of your recipes I’ve made and it turned out phenomenal!! I happened to come home from a trip and scavenged the fridge to find these exact ingredients! I did increase the Tamari a bit more and added some ginger and basil but overal it was a 5 Star dish! Couples it with Black Thai rice and the colors were beautifully appetizing as well. Thank you!
I used to get egg rolls all the time but since I started eating healthier foods, I haven’t had one in a long time! This is so creative!
My blog: https://healthybakingwithacupofocd.wordpress.com/
This recipe is seriously delicious and so easy to make. I literally would not change a thing.
Very good! Thank you!
Wonderful, thrifty meal that whips up quickly! Individuals can easily add some heat to their portions!
Amazing recipe! So simple and delicious! My whole family loved it including my 2 year old!
Made this yesterday, it is so tasty and so delicious that even my husband liked it! He eats at home with me vegan, and it is not easy to find new meals for him. This will become a “basic”.
I love this recipe. I have made it several times now and each time my kids (3 and 6) ATE IT UP! It feels so good to watch all those veggies being shoveled into their little mouths. It tastes good without mushrooms too, I omitted the first couple times just because I didn’t have any. Last night made it with the mushrooms, and the kids still ATE IT UP! I serve it with a side of udon noodles, chopped peanuts and green onions (these are key) and the kids have fun mixing everything together. The only thing I add is more veggies; along with shredded carrots I shred a whole zucchini and sometimes add some collard greens sliced thin. SO. GOOD. SO. EASY. Thank you!
My husband loves meat so I added some pork and also crushed cashews for a little bit more texture… the whole family and the ranch hand liked it, including my 15 month old. I was surprised how tasty the little bit of tamari sauce and sesame oil made it. Love it love it love it!
So so good! I am eating KETO and always on the look out for yummy dinners NOT full of cheese! PERFECT! Like others, I used packaged “coleslaw” added a little ginger,and instead of sesame seeds used hemp seeds on top. Super easy and so so delish! Thanks!
definitely filling – I thought it could use a bit more flavour. I saw that other egg roll recipes used minced garlic and ginger – may have given it the oomph I was looking for.
really easy considering I used a bag of shredded cabbage, so very little prep!
Has anyone added tofu? What kind and how?
One of my favorite recipes. Super simple to make
Delicious! Added some teriyaki for an extra kick, but even before that it tasted amazing
I made it last night and we loved it. The only change I made was I added a little liquid smoke. I even chopped up all the veggies and it did not take a long time to make the recipe. If you use the bags of coleslaw, a box of cut up mushrooms, it would very quick. My husband asked if he could bring some to his sister he liked it so much. Definitely making a bigger batch next time. Thanks for all your awesome recipes!
I’m so glad you enjoyed it!
So good! Thank you! I didn’t use mushrooms (I don’t like them) and I sued brags liquid amino). And lastly, added some tofu (for me) and chicken (for boyfriend) that I had cooked with just some light seasoning on it. It was a big win!
when you say cover and lower the heat…lower it to what on an electric stove top? thanks!
The low setting worked for us when we made this at my in-laws. They have electric, we cook w gas.
Amazing recipe!
This was easy to make & easy to eat. But the most important part.. YUM. Very satisfying & nutrient dense. New staple! Note: 1) I used coconut aminos as an alternative to the Tamari. 2) I know it says it can be vegan but I added eggs because it tasted like it was missing something. I would like to experiment with it a little more to find a fully plant-based version. I will report back if I make that discovery!
A wonderful recipe! This is definitely being added into my regular meal rotation 🙂
This is such a great recipe! I added some minced garlic just before adding the cabbage and cooked shrimp in the last 5 minutes and it was amazing!
I made this and loved it! The only change I made was adding some red pepper flakes to give it a little kick 😊
I’m not finding the carbohydrates. As a diabetic I need this!