Vegan Egg Roll In A Bowl Recipe – Quick & Easy Stir-Fry
Egg Roll in a Bowl is a quick, flavorful dish that brings the beloved flavors of egg rolls without the deep frying or wrappers. This plant-based version features crumbled tofu, a savory sauce, and vibrant, crunchy coleslaw mix, all cooked in one skillet. With ginger, garlic, and a touch of tahini, this bowl has all the classic elements of an egg roll in a healthier, low-carb package. Ready in minutes, it’s perfect for a fast and nutritious meal!
Why You’ll Love Egg Roll In A Bowl
- Quick and Easy: Ready in under 15 minutes with minimal cleanup.
- Healthy and Nutritious: Full of protein, fiber, and colorful veggies.
- Packed with Flavor: A savory, umami-packed sauce with ginger, garlic, and a hint of tahini.
- Low-Carb Alternative: All the flavors of an egg roll without the wrapper.
- Versatile Garnishes: Add heat with sriracha or fresh crunch with scallions.
What You Need to Make Egg Roll In A Bowl
For specific ingredient quantities, see the recipe card below.
- Sauce Ingredients: Tamari or soy sauce, tahini, water, vinegar, maple syrup, ginger, and garlic.
- Main Ingredients: Extra firm tofu, nutritional yeast, kala namak (or sea salt), turmeric, and a bag of tricolor coleslaw mix.
- Optional Toppings: Sriracha for spice and thinly sliced scallions for garnish.
How to Make Egg Roll In A Bowl
- Prepare the Sauce
In a small bowl, whisk together the tamari (or soy sauce), tahini, water, vinegar, maple syrup, grated ginger, and minced garlic. Set aside. - Cook the Tofu
Heat a large nonstick skillet over medium heat. Crumble the tofu directly into the skillet, then add the nutritional yeast, kala namak (or sea salt), and turmeric. Toss to coat the tofu evenly, using 2 tablespoons of water as needed if the tofu starts to stick. - Add the Coleslaw Mix and Sauce
Add the coleslaw mix to the skillet and toss to combine with the tofu. Pour the sauce over the mixture, stirring to coat everything. Let cook for about 4 minutes, or until the cabbage softens and reduces in size. - Serve
Garnish with scallions and drizzle with sriracha, if desired. Enjoy hot!
Commonly Asked Questions
Can I use a different protein?
Absolutely! Tempeh or ground plant-based meats are great substitutes for tofu.
Is there a substitute for tahini?
Yes! Peanut butter or almond butter can be used instead of tahini for a similar creamy texture.
How can I make it spicier?
Add extra sriracha, a pinch of crushed red pepper flakes, or fresh chili slices to the sauce.
How long will leftovers keep?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
Can I add more vegetables?
Feel free to add bell peppers, mushrooms, or shredded carrots for extra color and flavor.
Vegan Egg Roll In A Bowl Recipe – Quick & Easy Stir-Fry
Ingredients
- ¼ cup low sodium tamari or soy sauce
- 2 tablespoons tahini
- 2 tablespoons water
- 1 tablespoon rice vinegar or white vinegar
- 1 tablespoon maple syrup
- 1 teaspoon fresh grated ginger or from a squeeze tube
- 2 cloves garlic minced
- 1 14 ounce block extra firm tofu, drained
- 2 tablespoons nutritional yeast
- ½ teaspoon kala namak or sea salt
- ¼ turmeric powder
- 1 1 pound bag tricolor coleslaw mix
- Sriracha (optional)
- Thinly sliced scallions (optional) for garnish
Instructions
- Add the tamari, tahini, water, vinegar, maple syrup, ginger, and garlic to a bowl, whisk to combine. Set aside.
- Heat a large nonstick skillet over medium heat. Crumble the tofu into the skillet, add the nutritional yeast, salt, and turmeric, and toss to coat the tofu. If the tofu sticks, use 2 tablespoons of water to release the tofu.
- Add the coleslaw mixture to the skillet and toss to combine. Add the liquid mixture and stir to coat all of the ingredients, let cook for 4 minutes, or until the cabbage has cooked down and reduced in size.
- Serve garnished with scallions and drizzle with sriracha, if using.