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
- rice vinegar
- 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 🙂