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.
I have to have cilantro, possibly some ginger, and chopped peanuts are a favorite of mine! I buy the wide wonton noodles from a nearby restaurant. Yum!!
I added chopped garlic, ginger and just a bit of anchovy paste. I didn’t have tamari on hand so I used Braggs aminos. I also added a tablespoon of umeboshi vinegar. Yum. My husband is a meat eater so I sauteed chicken in a separate pan then let it cook in with the veggies when I added the cabbage and mushrooms
Just made this- so delicious! I used a shredded cabbage/broccoli/carrot mix in addition to the ingredients listed and added Chinese 5 spice, and rice vinegar.
In a separate pan I crumbled some tempeh and fried it off with tahini, 5 spice, rice vinegar and sriracha!
I put the two together and drizzled some more tahini and sriracha.
Thank you SO much for the recipe!
This was really good. Tastes just like an egg roll. Used bagged coleslaw but added a few more carrots. I think there was a bit too much sauce for my liking but easy to fix that. Used soy sauce as that is what I have. Haven’t tried the aminos…I know they are similar but don’t know the difference. I forgot the sesame seeds on top…was good as is but love sesame seeds do it would’ve been even better. Served it over rice. Husband enjoyed and 16 year old daughter loved…she’s taking leftovers for her lunch tomorrow. Thanks, Megan!
Pretty good and easy. I made this and rolled it in pillsbury crescent rolls and bakedit. Some were a little bit soggy but it had a really good salty and sweet taste.
I love this recipe and am wondering if portions can be frozen. Thank you
Cabbage doesn’t thaw very well from the freezer– it will be mushy-soft. If you want to prepare it as a freezer meal, I’d probably cook the meat and other veggies together and then reheat it with fresh cabbage (you can use coleslaw mix to save prep time) so that it still has a nice tender crunch.
Wow. This was amazing! I was not surprised because I always love your recipes! Thanks for your recipes and meal plans!! Love them and so helpful! 😊
Forgot the 5 stars!!!!
Super simple and super yummy. Made it with pan-fried tofu and it was a hit with kids and me.!
I used a container of pre-cut mirepoix from the grocery store, and left out the sesame oil. Then I served it with a dollop of hot mustard. SO much better than take-out! I’ll definitely make this again – and it was SO easy!
So delish and super easy to make. Added ground chicken just so daughter could try it. 13yrs and loved it. Trying to get her on a healthy track and this site is just what we needed. Thank you
This was such a yummy dish! The only thing I did was add some pad tai noodles to it as well and I loved it!!!
I’ve made a similar recipe to this!
I usually omit onion (or use small quantities), add freshly minced ginger and garlic, and re-hydrate some TVP to make it taste like “pork” sausage crumble. So good, and adds a bit more protein to the dish!
I’m also a fan of serving this over some garlic ginger cauliflower rice! Makes for a hearty and delicious meal.
Such a wonderful recipe! I make it weekly and in place of mushrooms I add red bell pepper. Megan, I have 2 of your cookbooks and I’m just using them for every meal, everything is so good and tasty! Thank You!
Added 1 lb of Italian sausage, I browned it first then set the stained meat to he side. Then followed recipe, but used the bagged coke slaw mix. I sautéed the celery and I used yellow onion with a Tbls of minced garlic, that was what I had, added the slaw cooked to soften the veggies then added the sesame oil and I had aminos, so I used maybe 2 tablespoons.
This is great! My whole family loves it! I added scrambled eggs, cooked chopped chicken, ginger, and coconut aminos teriyaki sauce to give it even more flavor. Topped with chopped green onions at the end. Highly recommend this!
I’m so glad you enjoyed it, Sherry! Thanks for letting me know. 🙂
Ive made this a few times. I do use coconut aminos and add a few things as well. I double it and add fresh garlic and ginger along with chicken breast that is pounded thin. I’m eating high Protein to build muscle currently and add 3 pounds of chicken. Absolutely delicious and makes meal prepping easy.
Yummy dish and so easy with bagged shedded cabbage and carrots. I’ve added either cooked ground beef or steak sliced to the recipe. I find my wok works the best to prepare it.
Love this recipe. Have it frequently & always enjoy it.
I love this recipe. I’ve made it several times. First time followed instructions exactly, second time added tofu and noodles and today added shrimp, garlic, red pepper and ginger. Served over rice. This is becoming a staple in our family. Thanks for the great recipe.🙏
I added red and green peppers,peas, ginger, and some homemade sweet chili sauce. Made into a wrap with jasmine rice. This is delicious, and so easy, especially when using a bag of chopped salad mix.
Can’t wait to try this! I have some ground beef to use; when do I add this during cooking?
I would probably start cooking that first, and then let the veggies cook in the grease from the meat.
Thanks!
How is this so high in sugar?
This nutrition information is automatically calculated when I enter in the ingredients, so my guess is that there’s either a mistake in one of the ingredients (which I can’t control) or the sugar is naturally occurring in one of the vegetables, like red onions or cabbage. Obviously there’s no added sugar in this recipe, so the only carbs come from the vegetables you use.
Hi, Megan! I just wanted to say that we really enjoy this recipe and make it often. It comes together so quickly, especially when I cheat and use pre-shredded cole slaw mix for the cabbabe! I’ve used broccoli slaw, too, which is delicious, and I always add a bag of shelled edamame for protein.
As quicky as I can prepare this, though, I’d love an even faster option for when school/work start again. Do think this could be adapted for the Instant Pot? I’d love those few extra hands-off minutes to empty lunch boxes and go through homework folders!
YUM! Very happy with the recipe–it turned out so well. Chopping took me awhile (I’ll use the tip and buy pre-shredded veggies next time) but it was worth it. I’ll definitely be adding this to the rotation.
Absolutely delicious. As the weather turns cooler, I love this way of basically eating a warm salad. A great way to get those veggies in! It tastes exactly as described, a bowl of veggie eggroll without the unhealthy wrapper. I wanted some protein in mine, so I added some plant-based “chicken” I had on hand. But I’m sure it would be good with eggs (or vegan JUST egg) or tofu or nuts. Definitely a recipe I will make again.
This recipe is on repeat at my house. I can’t believe just how much it tastes like an eggroll. 100% satisfying, but zero guilt!
Recipe was perfect and delicious! 😋
didn’t have a lot of flavor. don’t know if i would try it again.
Love this recipe! I use the original recipe and sometimes I add a few extras. This is a versatile dish. Add what you like, take away what you don’t.. This dish has yet to fail me. I have yet to find a recipe that isn’t good. That’s why I have all her cookvooks.
Loved this, my family loved it, I will have fun making it in different ways depending on what I have on hand, thank you!
Easy and delicious!
Made this last night and it was delicious!! What an awesome way to eat a boatload of veggies. I added some ground turkey and swapped the tamari for coconut aminos and added a couple cloves of garlic. Will definitely be keeping this recipe in the meal rotation. Thanks Megan!
This was so yummy! I used a leek instead of onions, spiralized a sweet potato instead of carrots and doubled (or more) the mushrooms. I topped it with baked tofu. Oh and I used vegetable broth instead of oil and coconut aminos instead of tamari.
I’m glad I found your food combining recipes! Thanks for all these … Especially the meat ones! I’m hungry already. I will definitely be making this one … with 5spice added!!! Uuhhh and I just saw Karine’s comment about basil and ginger! Oh yum yum yum yum yum yum yum yum
I have never rated a recipe but after tasting this I had to.
1st this recipe is so easy to make. I used a bag of coleslaw mix, shredded carrots and mushrooms. Same seasoning except for low sodium. When sesame oil added I also dumped in a can of drained/washed black beans to make it a one pot meal.
This is so delicious!!! It is on my save list.
Thank you.
I think this is the one recipe of your’s that I have made the most. It is so easy and so good. I use the cuisinart and it comes together really quickly. I added leftover chicken last night and it was great.
Megan, I always like this dish! Can you please add an instant pot adaptation? Thanks so much.
Hi Rebecca! Do you happen to have a copy of The Fresh & Healthy Instant Pot Cookbook? I’ve included a pressure cooker version of this recipe in there!
Delicious! Love how easy and good this is. My son had seconds with his Christmas dinner. Awesome!
This recipe is so easy, healthy and delicious. I didn’t have carrots, so I added shredded broccoli. Added an egg and egg and edamame. Yummy!
Husband and I both loved this. Great (and quick) way to get veggies in your diet!
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!
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 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?
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!