Vegetarian Egg Roll In A Bowl
My Vegetarian Egg Roll in a Bowl recipe takes all the savory, crispy goodness of an egg roll and serves it up in a fresh, flavor-packed bowl, no frying required! It’s perfect for anyone craving a healthier, homemade takeout fix for lunch or dinner. What I love most? This one-pan meal is ready in 30 minutes.
Servings: 6
Calories: 144.3kcal
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.
Notes
- My #1 Tip for making my vegetarian egg roll bowl is to press the tofu! Removing the excess water ensures the tofu gets crispy and prevents the dish from becoming watery. This step is crucial for achieving the best crispy, firm texture. I've also found that pressing the tofu gives it a heartier, meaty quality which makes it the perfect meat alternative in this recipe.
- Use Fresh Spices: I like to use fresh garlic and ginger, which add a more robust flavor compared to paste or powdered versions. This is one of my biggest tips when making Asian food!
- Don’t Overcook The Veggies: I only cook the cabbage and carrots until they are fork-tender but still have a bit of crunch. That way they won't get soggy. Remember, they will keep cooking a little even after you remove the pan from the heat.
- Tip For Shredding Your Own Vegetables: If you can't find (or don't want to use) pre-shredded coleslaw mix, I recommend shredding your own cabbage and carrots in a food processor to make prep easier.
- Use a Nonstick Pan: A nonstick pan can help prevent sticking and makes for easier cleanup.
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