Tofu Egg Roll in a Bowl

4 comments

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

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!

egg roll in a bowl

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
Tofu Egg Roll in a Bowl

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

5 from 3 votes
Course: Main, Vegan
Servings

4

servings
Prep time

20

minutes
Cooking time

35

minutes
Total time

55

minutes

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!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

4 Comments

  1. Kaitlyn

    This was the egg roll in a bowl I have ever had. This was my first time using tofu and the Instructions were so easy and with a little pre prep this came together in no time.

    • Thank you Kaitlyn! I’m so glad you enjoyed it 🙂 I have a recipe with a similar prep for the tofu that’s served in lettuce cups and a peanut sauce if you wanted to try more tofu recipes! Search for “spicy tofu lettuce cups” in the search bar

  2. Manpreet

    Made this dinner tonight and it is 🤌🏽 Truly tastes like a deconstructed egg roll with the tofu and cabbage- highly recommend taking Gal’s advice and buying the coleslaw mix. It saved so much time. We added cilantro at the end and looking back, I think the peanut dressing from the lettuce wrap recipe would also be a good addition! We loved it. Thank you for putting this together. 😍

    • When I made this I was thinking the same about that peanut sauce! I’m so happy to hear you enjoyed it ❤️

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