Go Back
+ servings
Print Recipe

Vegan Egg Roll in a Bowl

Savory vegan egg roll in a bowl made with crunchy carrots & cabbage, crispy tofu and topped with Spicy Nasoya Kimchi. This easy egg roll in a bowl recipe is a fun, healthy twist on classic egg rolls without the deep fried exterior! Your new favorite take-out alternative made in one pan and easily gluten free, dairy free & nut free.

Course Dairy Free, Dinner, Gluten Free, Lunch, Vegan, Vegetarian
Cuisine Asian
Keyword healthy egg roll in a bowl, vegan egg roll in a bowl
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 234 kcal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • For the crispy tofu:
  • 2 tablespoons soy sauce or coconut aminos
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons coconut sugar
  • 1/2 tablespoon toasted sesame oil
  • 1 package Nasoya Extra Firm Tofu, drained and cut into 1 inch cubes
  • For the sauce:
  • 2 tablespoons reduced-sodium soy sauce or coconut aminos
  • 1/2 teaspoon rice wine vinegar
  • 3 garlic cloves, minced
  • 1/2 tablespoon grated fresh ginger
  • For the egg roll bowl:
  • 1 1/2 tablespoon sesame oil, divided
  • 1/2 yellow onion, chopped
  • 1 cup matchstick cut carrots (or shredded carrots)
  • 5-6 cups shredded green cabbage
  • 1/2 cup chopped green onion
  • To garnish:
  • Nasoya Spicy Kimchi
  • Diced cilantro
  • Extra green onion
  • Hot sauce, if desired

Instructions

  1. In a medium bowl, mix together the ingredients for the tofu marinade: soy sauce, rice vinegar, coconut sugar and sesame oil. Add tofu cubes and toss with the marinade. Cover and place in the fridge for 30 minutes-1 hour.
  2. Next make the egg roll in a bowl sauce: In a medium bowl, mix together the soy sauce, rice vinegar, minced garlic and grated ginger. Set aside.
  3. When tofu is done marinating, add 1 tablespoon of sesame oil to a large skillet and place over medium high heat. Once oil is hot, add in tofu and cook for 3-4 minutes until tofu begins to brown and crisp up. Slowly stir tofu so that it browns on all sides as best you can. Once tofu is done browning, transfer to a plate and set aside.
  4. Now it’s time to make the egg roll in a bowl: In the same skillet you cooked the tofu, add in ½ tablespoon sesame oil and place over medium heat. Add in yellow onion and carrots and cook for a few minutes until onions begin to soften. Next add in green cabbage and green onion and saute until tender. Add in the egg roll in a bowl sauce and stir together, cooking about 2 minutes longer. Finally stir in the crispy tofu.
  5. Pour into individual bowls, garnish with a tablespoon or two of Nasoya Spicy Kimchi and some cilantro, sliced green onion and hot sauce, if desired. Serves 4.

Recipe Notes

If you don’t want to use tofu, chickpeas are also a great option!

Nutrition Facts
Vegan Egg Roll in a Bowl
Amount Per Serving (1 serving (based on 4))
Calories 234 Calories from Fat 110
% Daily Value*
Fat 12.2g19%
Saturated Fat 1.6g10%
Carbohydrates 20.5g7%
Fiber 4.5g19%
Sugar 12.2g14%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.