This vegan egg roll in a bowl packs in all the flavors of the classic egg roll, without the deep-frying! It’s filled with crispy pan-fried tofu, crunchy cabbage and carrots, and tastes delicious as is or over some rice!
Tofu Egg Roll in a Bowl
If you’ve never heard of egg roll in a bowl, its pretty much exactly how it sounds- all the goods of an egg roll filling served in a bowl, without the egg roll wrapper!
I made this vegan version as a fun spin off the classic egg roll, and I can’t believe how delicious it turned out. It’s filled with veggies, pan-fried crumbled tofu, and comes together in one pan!
Veggie egg rolls are always a go-to order of ours whenever we order Chinese takeout, and my husband absolutely loved this lightened up version.
I served it over brown rice for dinner last week, but it can be served as is, over cauliflower rice, or in a lettuce cup!
Ever since I made my tofu lettuce cups with pan-fried crumbled tofu, it’s been my favorite method for preparing tofu. It’s easy, no pressing required, and results in the most delicious, crispy tofu pieces!
How to make tofu egg roll in a bowl
The first step is to pan-fry the tofu until it’s brown on all sides. This process will take about 25 minutes, but adds delicious flavor and texture to the tofu.
Next, you’ll add in the veggies and let them soften in the pan before adding in your egg roll sauce. Using a coleslaw mix is key to simplifying this recipe!
The sauce is made from a few simple ingredients. Here’s what you’ll need:
- coconut aminos
- sesame oil
- garlic
- ginger
- rice vinegar
- sriracha
- green onions
- salt & pepper
How to serve your vegan egg roll in a bowl
I usually serve this dish in a bowl over brown or jasmine rice for more of a complete meal. It’s honestly so flavorful on its own that you can serve it as is for a lighter meal.
You can serve it in lettuce cups and drizzle your favorite sauce on top (like this spicy peanut sauce), or serve it over cauliflower rice for a completely veggie-packed meal.
I like to garnish my dish with toasted sesame seeds, sliced scallions, and a little extra sriracha.
One-pan tofu egg roll in a bowl is a simple way to eat more plants throughout the week. It’s flavorful, easy to make, and can be served in so many ways!
I can’t wait for you all to try it 🙂
If you’re looking for more delicious ways to eat tofu, check out some of these recipes below:
Lemon Pepper Tofu
Cashew Tofu Stir-fry
Spicy Peanut Tofu
Tofu Egg Roll in a Bowl
Ingredients
- 1 pack extra firm or firm tofu, 14 oz
- 2 tbsp coconut aminos or low-sodium soy sauce
- 2 tbsp avocado oil
- 1/4 tsp salt
Egg roll in a bowl
- 3-4 cups shredded cabbage- I like to use the pre-cut coleslaw bags
- 1 cup shredded carrots
- 1/2 white onion, diced
- 1/3 cup coconut aminos
- 1 tsp grated ginger
- 3 cloves garlic, minced
- 1 tbsp rice vinegar
- 1-2 tsp sriracha
- 1 tbsp sesame oil
- 2 stalks green onions, diced
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
Top with
- Green onions, sesame seeds, sriracha
Directions
- Pat the tofu dry and crumble it into a large bowl. You can keep some chunks bigger and break them apart in the pan. Marinate the tofu in 2 tbsp of coconut aminos and 1/4 tsp salt for 15 minutes.
- Heat a large skillet on medium heat for 1 minute, then add in the avocado oil.
- Place the crumbled tofu in the pan and flatten it down with a wooden spatula. Cook the tofu for about 5-6 minutes on one side without flipping it. After about 5 minutes, give the tofu a toss and flatten it into the pan again. Let this side cook for another 5 minutes before flipping. Repeat until the tofu is completely browned- it should take about 25 minutes.
- After about 25 minutes, add the diced onions into the pan with the tbsp of sesame oil and cook on medium heat for about 5 minutes, until the onions begin to soften. After 5 minutes, add in the cabbage mix and stir together.
- In a small bowl, mix together the coconut aminos, garlic, ginger, green onion, rice vinegar, sriracha, salt & pepper.
- Pour the sauce into the pan, and let the mixture cook over medium heat for 5-7 minutes.
- Serve over rice and top with sesame seeds, green onions and sriracha!
I loved the flavor but wouldn’t bother with the rice next time unless I had more sauce. I was wondering if it would work as well without frying the tofu because it softens up when you mix it with the other ingredients anyway. I’m not experienced with tofu so not sure if it would just become mush if you didn’t fry it. My husband isn’t a big tofu go and he loved it too!
Hi Deb, I’m so glad you enjoyed it! I usually love to top this with sriracha or a homemade sriracha mayo when serving over rice for a little extra sauce. Cooking the tofu first adds a “meatier” texture even though it gets soft after the sauce. I do think it would be a little mushy if not cooked before, but something you can do is purchase “high protein tofu” which is super firm and has mostly all of its liquid drained out, so you can likely cook it for half of the time.
So delicious! Everyone in my family loved it!
This was delicious! Already looking forward to making again
Thank you, Haleigh!