4.9 from 243 votes
Vegan Egg Roll in a Bowl
Vegan Egg Roll in a Bowl is a simple cabbage stir fry that tastes like an egg roll. It's a delicious way to eat more protein and veggies, and can be prepared with a coleslaw mix to save time!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 2
Calories: 380 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
Notes
- Nutrition information is for half of this entire recipe. This information is automatically calculated using generic ingredients, so it's just an estimate, not a guarantee.
- Tofu Variation: You can also scramble the tofu directly in a skillet for more of an egg-like texture and faster preparation. To do this, use a separate skillet and season with the garlic powder and salt for flavor (no need to add arrowroot). Break up the tofu with a spatula over medium heat and cook until it's heated through, which should only take 5 to 8 minutes. Then stir it in with the cooked veggies.
- Update Note: This recipe was updated to include protein in January 2024. The old version included mushrooms and celery, so it was more of a side dish. You can find the original recipe here if you prefer.
Nutrition Information
Calories
380kcal
(19%)
Carbohydrates
33g
(11%)
Protein
21g
(42%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
9g
Sodium
2678mg
(112%)
Potassium
1046mg
(30%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
12372IU
(247%)
Vitamin C
92mg
(102%)
Calcium
199mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 380
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 2678mg | 112% |
| Potassium | 1046mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 12372IU | 247% |
| Vitamin C | 92mg | 102% |
| Calcium | 199mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.