Vegan Egg Roll in a Bowl (2024)

Egg Roll in a Bowl is a quick weeknight stir fry loaded with veggies. It tastes like an egg roll, only without the deep-fried wrapper!

Unlike other bowl recipes, this one does not rely on cooked grains as the base. It’s perfect for anyone trying to eat more veggies and protein! This concept has become a popular Paleo staple, but you can make it vegan by using tofu as the protein source.

To make this vegetarian recipe more filling, feel free to serve it over a bed of rice or perfectly cooked quinoa, which is a complete source of vegan protein.

Ingredients You’ll Need

Shredded cabbage and carrots make up the bulk of this recipe, but I also like to add in red onion for extra flavor. If you want to add minced garlic or ginger, that will make it even more flavorful!

To keep this dish gluten-free, use tamari as a gluten-free soy sauce. If you need a soy-free alternative, use coconut aminos and an extra pinch of salt. When paired with toasted sesame oil, salt, and pepper, this recipe has the flavors of a traditional egg roll.

Top it with tofu for a complete meal. If you don’t need a vegan option, you can also use cooked ground chicken or ground turkey as the protein, instead.

For a spicy kick, add a pinch of red pepper flakes when you cook the veggies.

How to Make Vegan Eggroll in a Bowl

To prepare the baked tofu, drain away the water and cut the block into 1-inch cubes. Transfer them to a large bowl and toss with toasted sesame oil, garlic powder, and salt. Stir well, then add a tablespoon of arrowroot starch and stir again. (This will help the tofu crisp up, but omit this if you are trying to make a keto-friendly recipe.)

Arrange the tofu in a single layer on a large baking sheet lined with parchment paper. Bake at 400ºF for 20 minutes, then flip the cubes over and bake for another 10 minutes.

While the tofu is baking, shred the cabbage and carrots, and slice the red onion. You can use a bag of pre-shredded coleslaw mix to save time if you prefer.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Saute the red onion until it starts to soften, about 5 minutes.

Then add in the cabbage, carrots, tamari, salt, and pepper. Stir often until the cabbage starts to wilt.

This will look like a LOT of veggies at first, but they will shrink significantly as they cook! Add a splash of water, if needed, to prevent sticking as you stir.

When the cabbage is tender, turn off the heat and stir in the toasted sesame oil and chopped green onions. Add the baked tofu for protein, then garnish with sesame seeds.

Serve warm right away for a comforting meal!

Frequently Asked Questions

Does egg roll in a bowl reheat well?

Yes, this dish is easy to reheat in the microwave or on the stovetop. Just stir over medium heat until the veggies and tofu are heated through again, about 3 to 5 minutes.

How long does egg roll in a bowl last in the fridge?

Leftovers can be stored in an airtight container in the fridge for up to a week. They make an easy meal prep idea!

Looking for more ways to eat veggies?Try Fried Cauliflower Rice, Healthy Breakfast Casserole, Broccoli Slaw with Honey Mustard Dressing, or Instant Pot Butternut Squash Soup for more delicious ideas.

Vegan Egg Roll in a Bowl

4.88 from 80 votes

Vegan Egg Roll in a Bowl is a simple cabbage stir fry that tastes like an egg roll. It's a delicious way to eat more protein and veggies, and can be prepared with a coleslaw mix to save time!

Ingredients

Baked Tofu:

1 block extra-firm tofu
1 tablespoon toasted sesame oil
½ teaspoon garlic powder
1 teaspoon fine sea salt
1 tablespoon arrowroot starch

Egg Roll in a Bowl:

1 tablespoon olive oil
½ red onion , thinly sliced
2 large carrots , shredded (about 1 cup)
1 pound shredded cabbage (about 4 cups)
2 tablespoons tamari (gluten-free soy sauce)
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper , to taste
1 teaspoon toasted sesame oil
2 to 3 green onions , chopped

Instructions

Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Drain away the water from the tofu, then cut it into 1-inch cubes. In a large bowl, combine the tofu cubes, sesame oil, garlic powder, and salt. Stir well, then sprinkle on the arrowroot starch and stir again. Spread the tofu out in a single layer on the prepared pan and bake for 30 minutes, flipping the tofu over halfway through the cooking time.
While the tofu is cooking, heat the olive oil in a large skillet over medium-high heat. Sauté the onion until it starts to soften, about 5 minutes.
Add in the shredded cabbage, carrots, tamari, salt, and pepper. It will seems like a lot of veggies at first, but they will shrink as they cook. Add a splash of water and stir often to help prevent sticking.
Continue stirring until the cabbage is tender, about 8 to 10 minutes. Remove from the heat and stir in the toasted sesame oil and chopped green onions. When the tofu is done, add it to the stir fry and serve warm. Garnish with sesame seeds, if desired. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Video

Notes

Nutrition information is for half of this entire recipe. This information is automatically calculated using generic ingredients, so it’s just an estimate, not a guarantee.

Tofu Variation: You can also scramble the tofu directly in a skillet for more of an egg-like texture and faster preparation. To do this, use a separate skillet and season with the garlic powder and salt for flavor (no need to add arrowroot). Break up the tofu with a spatula over medium heat and cook until it’s heated through, which should only take 5 to 8 minutes. Then stir it in with the cooked veggies.

Update Note: This recipe was updated to include protein in January 2024. The old version included mushrooms and celery, so it was more of a side dish. You can find the original recipe here if you prefer.

Nutrition

Calories: 380kcal, Carbohydrates: 33g, Protein: 21g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 9g, Sodium: 2678mg, Potassium: 1046mg, Fiber: 9g, Sugar: 14g, Vitamin A: 12372IU, Vitamin C: 92mg, Calcium: 199mg, Iron: 4mg

Author: Megan Gilmore

Course: Main Course

Cuisine: Chinese

Keyword: vegan egg roll in a bowl

If you try this Vegan Egg Roll in a Bowl, please leave a comment and star rating below letting me know how you like it.