This vegan egg roll in a bowl with tofu is quick and easy to make with a handful of fresh ingredients. It's savory, crunchy, and satisfying! All of your favorite flavors of an egg roll without the deep fried wrapper.
I'm always experimenting with new tofu recipes and this one has been on repeat for the last few weeks. This recipe is perfect for meal prep and easy to customize. It's also allergy friendly and vegan. Great for busy weeknights and quick lunches!
Want more delicious recipes with tofu? Add my tofu banh mi, rice paper dumplings, szechuan tofu, teriyaki tofu, general tso's tofu, and sesame tofu to your rotation.
Vegan egg roll in a bowl ingredients
This vegan version of egg roll in a bowl comes together with just a few simple ingredients. Here's what you'll need and some easy swaps:
- Coleslaw mix: Skip the hassle of shredding cabbage and use a bag of pre-shredded coleslaw mix for convenience.
- Carrot: Peel and shred one large carrot, or slice it into thin matchsticks for texture.
- Green onions: Use both the white and green parts for maximum flavor and color.
- Homemade sauce: Whisk together soy sauce, rice vinegar, toasted sesame oil, minced garlic, and fresh ginger for that classic egg roll flavor.
- Extra-firm tofu: Use baked, air-fried, or pan-fried tofu, fresh or leftover, to add hearty protein and texture.
To make gluten free, simply use tamari instead of soy sauce.
How to make vegan egg roll in a bowl
This is a quick overview of the steps with easy-to-follow step-by-step process photos. For measurements and detailed directions, jump down to the recipe card.
Step 1: Cook the tofu
Start by draining and pressing your tofu for at least 15 minutes to get rid of the extra liquid. This helps it crisp up nicely later. Once it's pressed, cut it into cubes and toss it in a bowl with a little cornstarch and oil.
You can bake the tofu at 400F for about 30 minutes, flipping halfway through, or pop it in the air fryer for 15-20 minutes until it's golden and crispy. If you prefer, pan-sear it in a skillet with a splash of oil until all sides are golden brown.
Step 2: Prepare the filling
While the tofu cooks, whisk the sauce together in a large bowl. It's quick to mix up and gives the dish that perfect savory kick. Add the bag of coleslaw mix, carrot, and green onion. Toss well to combine.
Step 3: Saute the vegetables
Warm a large skillet over medium heat and add the coleslaw mixture. Cook for about 5 minutes, stirring occasionally, until the cabbage soften a bit but still has some crunch. Add the crispy tofu and give everything a big stir.
Spoon the egg roll in a bowl mixture into serving bowls and top with extra green onion and a sprinkle of sesame seeds.
Variations
- Protein swaps: Try crispy tempeh, edamame, or seared vegan chicken instead of tofu.
- Spicy version: Stir in sriracha or crushed red pepper flakes to the sauce for heat.
- Peanut style: Add a spoonful of peanut butter to the sauce and top with chopped peanuts.
- Extra veggies: Mix in mushrooms, bell peppers, or snap peas for more color and texture.
Tofu cooking method
Oven-baked tofu turns out evenly crisp on the outside with a slightly chewy center, great for meal prep or batch cooking. Air-fried tofu gets the crispiest finish all around with minimal oil and time. Pan-seared tofu develops deeply browned edges and a softer, more tender middle, perfect if you like that pan-fried bite.
Make it more filling
To turn your vegan egg roll in a bowl into a heartier meal, serve it over a base of rice, quinoa, or noodles. Jasmine rice adds that classic takeout-style flavor, while quinoa gives an extra boost of protein. For a lighter option, try rice noodles or even cauliflower rice.
Storage and reheating
Once cooked, let everything cool before storing. Keep the tofu separate from the veggies to preserve crispness, and refrigerate in airtight containers for up to 5 days. To reheat, skip the microwave if you can since it softens the texture. Instead, warm in a skillet until it's hot and crisp again. Leftovers are just as tasty in lettuce wraps, fried rice, or grain bowls for an easy second meal.
Suggested equipment
Tofuture Tofu PressThis unique tofu press is the easiest way to evenly and cleanly remove water from tofu to improve the flavor and texture. I hope you love this deconstructed egg roll skillet as much as we do! If you give it a try, let us know what you think by leaving a rating and comment below.
Vegan Egg Roll in a Bowl Recipe
Equipment
Ingredients
For the tofu
- 14 ounces extra-firm tofu
- 2 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the egg roll filling
- 16 ounces coleslaw mix
- 1 carrot
- ½ cup chopped green onion
For the stir fry sauce
- 3 tablespoon soy sauce use tamari, if gluten-free
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ tablespoon grated fresh ginger
- 2 garlic cloves minced
Instructions
- Prepare the tofu: Drain and press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut it into cubes and toss in a mixing bowl with cornstarch and oil.
- Cook the tofu: Bake at 400F for 30 minutes, flipping halfway through, or air fry for 15-20 minutes. Alternatively, pan-sear in a skillet with a little oil until all sides are browned.
- Make the sauce: As the tofu cooks, whisk the sauce together in a large bowl. Add the coleslaw mix, carrot, and green onion. Toss well to coat.
- Cook the veggies: Warm a large skillet over medium heat and add the coleslaw mixture. Cook for about 5 minutes, stirring occasionally, until the cabbage softens slightly but still has a bit of a crunch.
- Add the tofu: Toss in the crispy tofu and give everything a big stir to combine. Divide into bowls and garnish with extra slice green onion and a sprinkle of sesame seeds. Store leftovers in an airtight container for up to 5 days.
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