4.9 from 243 votes
Vegan Egg Roll in a Bowl
Vegan Egg Roll in a Bowl combines crispy baked tofu cubes with sautéed shredded cabbage, carrots, red onions, and a touch of tamari and toasted sesame oil for an egg roll-inspired stir-fry without the wrapper. The dish features textures from tender cabbage and crunchy tofu with savory and slightly sweet flavors. Chopped green onions are stirred in at the end to add freshness and color. This meal mimics the flavors of traditional egg rolls in a bowl format for a lighter, quick vegan option.
Prep Time
5 mins
Cook Time
30 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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
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.