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!

 This Vegetarian Egg Roll In A Bowl has been my go-to dinner these days!  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 if you’re sick of tofu (like my husband is haha) you could always sub chickpeas or tempeh instead.  I just love how versatile tofu is and it’s a great vegetarian alternative in Asian recipes.

WHAT IS 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, I love adding salted cashews or crispy wonton strips to the top for some texture.  I also love that egg roll in a bowl if a lower carb dish but still full of protein and flavor.

WHAT YOU’LL NEED FOR THIS EGG ROLL IN A BOWL RECIPE

• Tofu – You’ll need to use extra firm tofu for this recipe.  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 would 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 could also use a bag of coleslaw mix.  You could also just dice the carrots up rather than shredding them.  Purple cabbage would work well too.
• Garlic and Ginger – I always like to use fresh garlic and fresh ginger.  You can buy pre-minced jars of both garlic and ginger but I never feel like they have the same taste.  You could also sub dried spices if you’re not able to find the fresh stuff.
• Green Onion – I like the addition of the green onion because it adds a nice freshness and onion flavor bite.
• Sesame Oil – I like to use sesame oil to cook my tofu and veggies in because it has a nice Asian food flavor.  If you don’t have sesame oil you can just use your favorite kind of oil.

RECIPE TIPS FOR VEGETARIAN EGG ROLL IN A BOWL

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

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

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