Vegan Egg Roll in a Bowl Recipe

Vegan Egg Roll in a Bowl Recipe

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 traditional egg rolls without the deep fried wrapper.

Course Main Course

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 159kcal

Author Jenna Urben

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.

Nutrition