Vegetarian Egg Roll In A Bowl

This Vegetarian Egg Roll In A Bowl Recipe is so easy to make, low in carbs, and great for meal prep. There are no eggs in this recipe, and it’s versatile when it comes to your choice of vegan alternatives.

This Vegetarian Egg Roll In A Bowl has been my go-to dinner lately. It’s easy to make, full of flavor, and super healthy. Asian food is a favorite around here, and I have a soft spot for egg rolls, so I love that egg roll in a bowl is a healthier alternative that gives you all your favorite egg roll flavors.

I feel bad posting yet another tofu recipe, but you can substitute chickpeas or tempeh if you’re sick of tofu (like my husband is). I love how versatile tofu is, and it’s a great vegetarian alternative in Asian-inspired recipes.

What Is An Egg Roll in a Bowl?

Basically, it’s egg roll filling in a bowl without the egg roll wrapper. I’ve tried my hand at homemade egg rolls before, and they didn’t look so pretty, so this vegetarian egg-roll-in-a-bowl recipe is right up my alley! I love that it becomes a full meal rather than just an appetizer or side dish. And, if you think you’ll miss the crispy egg roll wrapper too much, adding salted cashews or crispy wonton strips to the top is a great alternative. I also love that this egg roll in a bowl is a lower-carb dish full of protein and flavor.

Why Your Body Will Love This Meal

• Total Tofu – Tofu is a terrific meat-free protein source; half a cup of firm tofu contains nearly 22 grams. It’s also rich in calcium, phosphorus, and magnesium, contributing to healthy bones. The isoflavones found in tofu may even prevent bone disease in women. They also reduce the not-so-great form of cholesterol, lowering the risk of heart disease and high blood pressure.
• Magical Cabbage – Or were beans the magical fruit? Like beans, cabbage is full of fiber, aiding digestion and regular bowel movements and helping us feel full longer (contributing to weight loss). It’s also known to prevent cancer (thank you, sulforaphane), boost the immune system (vitamins C and K), reduce the risk of heart disease (thanks to anthocyanins), and boost brain and bone health.
• Vitamins and Beyond – Carrots contain Vitamin C, A, and potassium (immune system, vision, and blood pressure, respectively), carotenoids, retinol, and biotin (skin health!).

Egg Roll In A Bowl Recipe Ingredients

• Tofu – For this recipe, you’ll need extra firm tofu. I always like to use the super firm, high-protein tofu that is pre-pressed. I find mine at either Sprouts or Trader Joe’s. If your tofu isn’t pre-pressed, I suggest pressing it for at least 15 minutes before cooking.
• Cabbage and Carrots – I used green cabbage and carrots that I shredded myself, but you can also use a bag of coleslaw mix. You can also dice the carrots rather than shredding them. Purple cabbage will work well, too.
• Garlic and Ginger – I always like using fresh garlic and ginger. You can buy pre-minced jars of both, but they never seem to have the same taste. You can also substitute spices if you cannot find fresh stuff.
• Green Onion – I like the addition of green onion because it adds a nice freshness and bite.
• Sesame Oil – I like to cook my tofu and veggies in sesame oil because it complements Asian-inspired dishes well. If you don’t have sesame, you can use your favorite oil.

How To Make These Veggie Egg Rolls in Bowls

1. Crumble the tofu into bite-size pieces. Heat a large pan over medium heat and add 1 teaspoon of sesame oil, tofu, 1 Tablespoon of soy sauce, and granulated garlic. Stir together and cook until tofu is brown, about 10 minutes.
2. Remove tofu from the pan and add 1 teaspoon sesame oil, cabbage, carrot, and 2 Tablespoons of tamari. Stir and let cook down for about 5 minutes. Add garlic and ginger to make a small well in the middle of the pan. Stir around for about 1 minute, and then stir everything together. Cook until the cabbage and carrots reach the desired consistency, 3-5 minutes. I like to keep them a little on the crunchy side so the meal has more texture.
3. Stir in green onion and serve!

Vegetarian Egg Roll in a Bowl Tips

• Go crazy with the vegetables if you want! I used green cabbage and carrot because those are traditional egg roll fillings. Still, you can add any other veggies you like: purple cabbage, onion, mushroom, bell pepper, eggplant, broccoli, cauliflower, etc…
• If you don’t have or like tofu, you can use tempeh, chickpeas, or scrambled eggs instead—or even in addition to it.
• More toppings equals more flavor! Some suggestions for toppings are fresh lime, roasted cashews, wonton strips, sriracha sauce, and cilantro leaves.

This Egg Roll In A Bowl recipe is also great for meal prep! Just portion it into glass containers and heat it up before enjoying it!

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking for More Veggie and Tofu Recipes?

Vegan Curried Tofu Wraps

Fried Cabbage and Noodles with Tofu

Balsamic Tofu with Vegetables

Vegetarian Egg Roll In A Bowl

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5 from 2 reviews

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 2-3 1x

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Description

This Vegetarian Egg Roll In A Bowl is so easy to make, low in carbs and super flavorful!

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Ingredients

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• 2 teaspoons sesame oil, divided
• 1 (14-16 oz) package tofu, pressed
• 1/2 teaspoon granulated garlic
• 3 tablespoons low sodium tamari, or soy sauce
• 6 cups shredded green cabbage
• 2 cups shredded carrots
• 1 clove garlic, minced
• 1/2 teaspoon fresh grated ginger
• 1/3 cup thinly sliced green onion
• Optional toppings: cashews, wonton strips, cilantro, sriracha, limes

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Instructions

1. Crumble the tofu into bite size pieces.  Heat a large pan over medium heat and add 1 teaspoon sesame oil, tofu, 1 tablespoon soy sauce and granulated garlic.  Stir together and cook until tofu is browned, about 10 minutes.
2. Remove tofu from the pan and add the remaining 1 teaspoon sesame oil, cabbage, carrot and remaining 2 tablespoons tamari.  Stir and let cook down for about 5 minutes.  Make a small well in the middle of the pan and add the garlic and ginger.  Stir around for about 1 minute and then stir everything together.  Cook until cabbage and carrots are desired consistency, 3-5 minutes.  I like to keep them a little on the crunchy side so there is more texture to the meal.
3. Stir in green onion and serve!

Notes

Entire recipe has 4 Freestyle WW points, so 1 point for 1/4 of the pan

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian