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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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