Unlike other bowl recipes, this one does not rely on cooked grains as the base. It’s perfect for anyone trying to eat more veggies and protein! This concept has become a popular Paleo staple, but you can make it vegan by using tofu as the protein source. To make this vegetarian recipe more filling, feel free to serve it over a bed of rice or perfectly cooked quinoa, which is a complete source of vegan protein.
Ingredients You’ll Need
Shredded cabbage and carrots make up the bulk of this recipe, but I also like to add in red onion for extra flavor. If you want to add minced garlic or ginger, that will make it even more flavorful! To keep this dish gluten-free, use tamari as a gluten-free soy sauce. If you need a soy-free alternative, use coconut aminos and an extra pinch of salt. When paired with toasted sesame oil, salt, and pepper, this recipe has the flavors of a traditional egg roll. Top it with tofu for a complete meal. If you don’t need a vegan option, you can also use cooked ground chicken or ground turkey as the protein, instead. For a spicy kick, add a pinch of red pepper flakes when you cook the veggies.
How to Make Vegan Eggroll in a Bowl
To prepare the baked tofu, drain away the water and cut the block into 1-inch cubes. Transfer them to a large bowl and toss with toasted sesame oil, garlic powder, and salt. Stir well, then add a tablespoon of arrowroot starch and stir again. (This will help the tofu crisp up, but omit this if you are trying to make a keto-friendly recipe.) Arrange the tofu in a single layer on a large baking sheet lined with parchment paper. Bake at 400ºF for 20 minutes, then flip the cubes over and bake for another 10 minutes. While the tofu is baking, shred the cabbage and carrots, and slice the red onion. You can use a bag of pre-shredded coleslaw mix to save time if you prefer. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Saute the red onion until it starts to soften, about 5 minutes. Then add in the cabbage, carrots, tamari, salt, and pepper. Stir often until the cabbage starts to wilt. This will look like a LOT of veggies at first, but they will shrink significantly as they cook! Add a splash of water, if needed, to prevent sticking as you stir. When the cabbage is tender, turn off the heat and stir in the toasted sesame oil and chopped green onions. Add the baked tofu for protein, then garnish with sesame seeds. Serve warm right away for a comforting meal! Looking for more ways to eat veggies? Try Fried Cauliflower Rice, Healthy Breakfast Casserole, Broccoli Slaw with Honey Mustard Dressing, or Instant Pot Butternut Squash Soup for more delicious ideas. If you try this Vegan Egg Roll in a Bowl, please leave a comment and star rating below letting me know how you like it. SaveSave
