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Meatless low carb vegetarian egg roll in a bowl, served in a white bowl, garnished with green onions.
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5 from 16 votes

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
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian, Chinese, Vegan
Diet: Diabetic, Gluten Free, Low Fat, Vegan, Vegetarian
Servings: 6
Calories: 144.3kcal
Author: Anjali Shah

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

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.

    Nutrition

    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