Vegan Egg Roll in a Bowl
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
2
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Calories
380 kcal
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Course
Main Course
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Cuisine
Chinese
Vegan Egg Roll in a Bowl
Description
This recipe begins by pressing and cubing extra-firm tofu, then coating it with toasted sesame oil, garlic powder, salt, and arrowroot starch before baking until crispy on all sides. Meanwhile, thinly sliced red onions are sautéed in olive oil to soften, followed by addition of shredded cabbage and carrots. Tamari, salt, pepper, and toasted sesame oil season the vegetables as they cook down and become tender.
Once the vegetables are cooked and have reduced in volume, the baked tofu is folded in along with chopped green onions for added freshness. The resulting dish offers a blend of textures from crunchy baked tofu to soft, well-seasoned vegetables. It captures the essence of an egg roll filling without frying or using wrappers, suitable as a main or side dish.
A tofu scramble variant is mentioned where tofu can be cooked directly in a skillet for a quicker alternative texture.
Ingredients
Baked Tofu:
- 1 block extra-firm tofu
- 1 tablespoon sesame oil toasted
- ½ teaspoon garlic powder
- 1 teaspoon salt fine sea salt
- 1 tablespoon arrowroot starch
Egg Roll in a Bowl:
- 1 tablespoon olive oil
- ½ red onion , thinly sliced
- 2 large carrot shredded (about 1 cup
- 1 pound cabbage about 4 cups, shredded
- 2 tablespoons tamari (gluten-free soy sauce)
- ¼ teaspoon salt fine sea salt
- ¼ teaspoon black pepper to taste, ground
- 1 teaspoon sesame oil toasted
- 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.
Notes
- Nutrition info is calculated for half the recipe; use as a general estimate only.
- As an alternative to baking, scramble tofu in a skillet with garlic powder and salt for a texture closer to eggs, cooking for 5 to 8 minutes before stirring into vegetables.
- The recipe was updated in January 2024 to include tofu protein; an earlier version with mushrooms and celery is available separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 380 kcal
% 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.
User Reviews
Overall Rating
4.9
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