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.
1teaspoonfresh grated ginger or from a squeeze tube
2clovesgarlicminced
114 ounce block extra firm tofu, drained
2tablespoonsnutritional yeast
½teaspoonkala namak or sea salt
¼turmeric powder
11 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.