Vegan Egg Roll In A Bowl Recipe – Quick & Easy Stir-Fry
Try this delicious Egg Roll in a Bowl recipe! With tofu, tricolor coleslaw, and a savory sauce, this easy, one-skillet meal is packed with flavor and perfect for a quick, healthy dinner.
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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