Vegan Egg Roll in a Bowl (with Tofu)

What is egg roll in a bowl?

Egg roll in a bowl is an Asian inspired one-pan dish that consists of cabbage, protein (usually ground meat), veggies and spices. Think egg roll filling without the wrapper. If you like low-carb meals, this is a great way to enjoy all the great egg roll flavors in the form of a healthy stir fry.

If you like this concept, make sure to also check out my Egg Roll in a Bowl with Ground Chicken. It’s made with cauliflower rice, white and red cabbage, and served with super delicious sriracha mayo sauce.

Though egg roll in a bowl is usually made with ground pork, beef, turkey or chicken, this vegan version uses tofu which is crumbled, seasoned and browned to perfection. It is a great plant-based option perfect if you’re vegetarian or look for new ideas for meatless Monday.

Looking for more Asian-inspired dinners? Try this amazing Healthy Sweet and Sour Chicken, Shrimp Yaki Udon or my Quinoa Poke Bowl made with seared ahi tuna.

This recipe is featured in this epic list of 20 High Protein Low Calorie Meals.

Ingredient notes

Extra Firm Tofu: the key protein source in this dish. Using extra firm tofu will help achieve crispy tofu crumbles (see my tips below on how to make tofu crispy).
Cabbage or Coleslaw Mix: an egg roll in a bowl must! I tend to use bagged rainbow coleslaw mix (made with white and red cabbage, carrots and broccoli). Shredded white cabbage will work great, too!
Fresh Veggies: carrot, onion and red bell pepper (or any color bell pepper) add some color, flavor and a great dose of vitamins and nutrients to the dish.
Fresh Garlic & Ginger: I use these flavorful aromatics in every Asian inspired dish on the blog!
Coconut Aminos or Low-Sodium Soy Sauce: either will work great. I buy my coconut aminos at Trader Joe’s for the best price.
Rice Vinegar and Toasted Sesame Oil: to help develop another layer of Asian inspired flavor.
Dry Roasted Peanuts: to add a nice crunch and another protein boost.
Salt & Pepper: for seasoning.
Fresh Herbs: as garnish. I like chopped cilantro or scallions the best for this dish.

How to make tofu egg roll in a bowl

1. Press the tofu. wrap the extra firm tofu block in multiple paper towels or a clean cotton kitchen towel. Place something heavy on top (I typically use a cast iron skillet and a cookbook) and set aside for at least 20 minutes.
2. Make the peanut sauce. Mix together peanut butter, sriracha sauce and lime juice until smooth. If it’s too thick, add a splash of cold water and keep mixing until you reach pourable consistency.
3. Prepare crispy tofu crumbles. First, crumble the pressed tofu into a bowl, add coconut aminos (or soy sauce), oil, garlic powder and salt. Mix with a spoon until combined. Heat up a large skillet, transfer the tofu crumbles into the skillet and press with a wooden spoon or spatula so it forms one layer. Cook on medium heat for 4 minutes, then give it a stir, press and cook 4 more minutes. Repeat until tofu is nicely browned on all sides. Remove from the skillet and set aside.

4. Cook the veggies in the same skillet in some toasted sesame oil. Start by adding minced garlic and ginger and stir fry a minute or so until softened. Then add all veggies. I usually cover the skillet with a lid for a couple minutes which helps soften the cabbage and the carrots. Then I remove the lid and stir fry the veggies until cooked but still slightly tender.

5. Assemble. Add cooked tofu crumbles, coconut aminos, rice vinegar and peanuts. Stir fry a couple more minutes until heated through and well combined.

6. Serve! Drizzle with sauce and serve, sprinkle with chopped scallions or cilantro and enjoy!

How to make tofu crumbles crispy?

I have three tips for making perfect tofu crumbles that are browned and crispy:

1. Use extra firm tofu for best results.
2. Press it REALLY well to get the moisture out. A tofu press will do the best job but you can also wrap the tofu block in a couple of paper towels (or a clean cotton kitchen towel), place it on a plate and put something heavy on top. My favorite combination is a cast iron skillet and a heavy cookbook. Leave the tofu pressed like that for 30 minutes or so (although I have done 15 minutes with success, too!). The tofu block will be much thinner and denser after pressing it.
3. Don’t stir the tofu mixture in the pan too often. You want to create a single layer of tofu crumbles, press with a spatula and leave it to crisp up on the bottom for a couple minutes. Then stir and repeat the process until the tofu crumbles are mostly browned on all sides.

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