Vegan Egg Roll In A Bowl

Craving the flavors of an egg roll without the hassle of deep frying? This Egg Roll In A Bowl recipe is a quick, easy, and healthy alternative.

Packed with protein from tofu and loaded with crunchy cabbage, this dish delivers all the savory, umami flavors of an egg roll without the extra oil or carbs. Perfect for a weeknight dinner, it’s both nutritious and satisfying. Plus, it’s easy to customize with your favorite garnishes like sriracha and scallions for an extra punch of flavor!

Why You’ll Love This Vegan Egg Roll In A Bowl

  • Quick & Easy: This meal comes together in under 30 minutes, making it perfect for busy weeknights.
  • Healthy and Nutritious: High in protein and fiber, it’s a lighter, plant-based take on a classic dish.
  • Packed with Flavor: The combination of tamari, tahini, and fresh ginger creates a savory, umami-rich sauce that elevates the whole dish.
  • Customizable: Garnish with your favorite toppings like sriracha, scallions, or even toasted sesame seeds for added texture and flavor.
  • Great for Meal Prep: It stores well, making it an ideal dish to pack for lunches or prepare ahead of time.

Ingredients to Make Vegan Egg Roll In A Bowl

  • Tamari or Soy Sauce: Adds a rich, salty base to the sauce, providing the umami flavor you expect in an egg roll.
  • Tahini: A creamy element that adds richness to the dish while keeping it dairy-free.
  • Water & Vinegar: Helps thin the sauce and adds brightness with a touch of acidity.
  • Maple Syrup: Adds a subtle sweetness to balance out the savory flavors.
  • Fresh Ginger and Garlic: Essential aromatics that enhance the overall flavor and give the dish a fresh, zesty kick.
  • Extra Firm Tofu: Acts as the protein base, crumbled to resemble the texture of ground meat.
  • Nutritional Yeast, Salt, and Turmeric: These seasonings add a cheesy flavor (from the nutritional yeast), a touch of saltiness, and a warm yellow color.
  • Coleslaw Mix: Pre-shredded cabbage and carrots that make this dish incredibly convenient, adding texture and color.
  • Sriracha (optional): For those who love a bit of heat, a drizzle of sriracha is the perfect spicy finishing touch.
  • Thinly Sliced Scallions (optional): For garnish, adding freshness and a mild onion flavor.

Directions to Make Vegan Egg Roll In A Bowl

  1. Make the Sauce:
    In a small bowl, whisk together the tamari, tahini, water, vinegar, maple syrup, grated ginger, and minced garlic. Set aside for later.
  2. Prepare the Tofu:
    Heat a large nonstick skillet over medium heat. Crumble the drained tofu directly into the skillet. Add the nutritional yeast, kala namak or sea salt, and turmeric, tossing to coat the tofu evenly. If the tofu starts to stick to the pan, add 2 tablespoons of water to release it.
  3. Add the Coleslaw Mix:
    Toss in the bag of coleslaw mix and stir to combine with the tofu. Pour the prepared sauce over the mixture, stirring everything together to ensure it’s evenly coated. Let it cook for about 4 minutes, or until the cabbage has softened and reduced in size.
  4. Serve:
    Divide the dish into servings and garnish with thinly sliced scallions and a drizzle of sriracha, if desired. Serve hot and enjoy!

Commonly Asked Questions

Can I use a different protein instead of tofu?

Yes! You can substitute the tofu with tempeh, edamame, or even a plant-based ground meat alternative. Just adjust the cooking time accordingly.

What is kala namak, and why is it used?

Kala namak, also known as black salt, has a sulfuric flavor that mimics the taste of eggs. It’s often used in vegan dishes to add an “eggy” flavor, but you can substitute it with regular sea salt if preferred.

Is this recipe gluten-free?

Yes, as long as you use tamari instead of regular soy sauce, which contains gluten. Tamari is a gluten-free alternative that provides the same salty, umami flavor.

How can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet or microwave.

Can I add more vegetables to this dish?

Absolutely! Feel free to add extra veggies like bell peppers, mushrooms, or snap peas for added texture and flavor.

Egg Roll In A Bowl

Craving the flavors of an egg roll without the hassle of deep frying? This Egg Roll In A Bowl recipe is a quick, easy, and healthy alternative. Packed with protein from tofu and loaded with crunchy cabbage, this dish delivers all the savory, umami flavors of an egg roll without the extra oil or carbs.

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.
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