Vegetarian Egg Roll in a Bowl
We took out the insides of an egg roll, and put them in a bowl! It's easy to make, vegetarian, vegan, gluten-free, keto-friendly, and is ready in just 30 minutes. This vegetarian egg roll in a bowl recipe is a flavorful, healthy one-pan meal that the whole family will love!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Asian, Chinese, Vegan
Diet: Diabetic, Gluten Free, Low Fat, Vegan, Vegetarian
Servings: 6
Calories: 144.3kcal
- 1 tbsp olive oil
- 14-16oz block extra firm tofu, pressed and crumbled (for a keto version, use 4 whole eggs, scrambled)
- 6 cloves garlic, minced
- 3 tsp ginger, minced
- 3 tbsp low sodium soy sauce (for a keto version, use tamari)
- ½ cup diced yellow onion
- 4 cups shredded coleslaw mix (carrots, cabbage) or 2 cups shredded carrots + 2 cups shredded cabbage
- ½ tsp salt more or less to taste
- crushed red pepper to taste
- ½ cup sliced green onions for topping
- 2 tbsp sesame seeds for topping
- 1 oz chopped cashews for topping
- cilantro for topping
- siracha to taste, for drizzling on top
In a large pan over medium heat, add ½ tbsp olive oil and tofu -- crumbling the tofu with a wooden spoon and cooking until the tofu is golden brown (about 5-10 min). Remove the tofu from the pan and set aside.
Heat the pan over medium heat again, add ½ tbsp olive oil and add the remaining ingredients - garlic through salt/crushed red pepper to taste. Cook until the cabbage and carrots are slightly wilted and cooked through - about 5-10 minutes.
Add the tofu back into the pan and stir to combine. Warm through for 5 minutes.
Serve each bowl topped with green onions, ½ tbsp sesame seeds, ½ tbsp chopped cashews and/or cilantro.
How to Make Keto Egg Roll in a Bowl (that's also low-carb)
- Substitute 4 scrambled eggs for the tofu
- Substitute tamari for the soy sauce
- Omit the cashews
Nutritional Info (per serving) for a Keto-Friendly Version: 102.9 Calories, 7.1g Fat (1.6g Saturated), 124mg Cholesterol, 755.2mg Sodium, 136.6mg Potassium, 4.1 Carbs (2.3 grams of net carbs), 1.8g Fiber, 1.7g Sugar, 6.5g Protein
Other Expert Tips
- Make sure you press your tofu before adding it to the pan. You don't want your final dish to turn out watery!
- If you want to add some heat to this recipe, feel free to add a chopped jalapeno pepper while sautéing the veggies.
- If you don’t have coleslaw mix, try shredding carrots and cabbage in a food processor
- You can can serve this mix over brown rice, quinoa, cauliflower rice, or in lettuce wraps
- This meal is great for meal prep -- you can make it the night before and enjoy it for 3-4 days!
- If you don't have soy sauce or tamari, you can use coconut aminos
- Top with anything you like! Switch up the hot sauce or add peanuts, almonds or diced red onions
- Add in any of your favorite veggies: from broccoli, to water chestnuts, to asparagus to cauliflower -- anything cut in a very small dice / shredded would work well.
Serving: 1bowl | Calories: 144.3kcal | Carbohydrates: 7.7g | Protein: 10.1g | Fat: 9.2g | Saturated Fat: 1.4g | Sodium: 757.5mg | Potassium: 117.2mg | Fiber: 2.7g | Sugar: 1.8g