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Vegetarian Egg Roll in a Bowl

This Vegetarian Egg Roll in a Bowl takes the mess and stress out of homemade egg rolls. This easy recipe has all the egg roll flavors you love inside a bowl of crisp tofu and hearty vegetables. Gluten free, low carb with paleo and Whole30 options.

Course Dinner
Cuisine Chinese
Keyword egg roll in a bowl, healthy vegetarian dinner ideas, keto egg roll in a bowl, one pot vegetarian meals, quick vegetarian dinner, vegetarian egg roll, vegetarian egg roll recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 129 kcal
Author Kelly

Ingredients

  • 2 tablespoons avocado oil or olive oil
  • 6 green onions sliced green and white parts divided
  • 5 cloves garlic minced
  • 1 teaspoon fresh grated ginger
  • 3 tablespoons coconut aminos can sub with gluten-free Tamari or low sodium soy sauce
  • 2 teaspoon organic White Miso Paste or can sub with ⅔ teaspoons Trader Joe's Mushroom Umami Seasoning
  • 2 teaspoons apple cider vinegar or rice vinegar
  • 1 teaspoon toasted sesame oil
  • 6 cups shredded green cabbage or one 14 oz tri-color coleslaw mix or Broccoli Slaw
  • 1 cup shredded red cabbage leave out if using coleslaw mix
  • 3/4 cup matchstick cut carrots or grated carrots leave out if using coleslaw mix
  • 1 block 12-16 ounce baked, fried or air fried tofu cut into cubes [no need to film how to cook the tofu =) ]
  • Fine sea salt or kosher salt to taste
  • Freshly ground black pepper to taste

Optional Chili Mayo Sauce

  • 3 tablespoons vegan mayo or avocado oil mayo
  • 1-2 tablespoons Sricha or hot sauce
  • ½ teaspoon rice vinegar or coconut vinegar

Garnish options

  • Chopped fresh cilantro
  • Extra green onion
  • Sesame seeds
  • avocado
  • Serve with:
  • Kimchi
  • Chili Mayo Sauce
  • Roasted Seaweed Snack

Instructions

  1. Heat oil in a wok or large skillet over medium heat. Add the white parts of the green onion, garlic and ginger and cook for 1 minute until fragrant, while stirring frequently.
  2. Add the green shredded cabbage (or coleslaw mix) followed by the red cabbage, carrots, coconut aminos, fish sauce, sesame oil, vinegar and season with salt and black pepper as needed. Cook until the vegetables are crisp-tender or cooked to your liking (about 4-5 minutes), while stirring occasionally. Taste and add additional coconut aminos, salt, black pepper as needed. Stir in the cooked tofu.
  3. Garnish with cilantro, green onions and sesame seeds. Transfer to bowls.
  4. Make the chili mayo sauce: In a small bowl, whisk together mayonnaise, hot sauce and vinegar. Season to taste with salt.
  5. Drizzle in a zigzag pattern over the egg roll bowl. Top with some avocado slices and with a side of kimchi tucked in some roasted seaweed (similar to the TikTok Salmon bowl).
Nutrition Facts
Vegetarian Egg Roll in a Bowl
Amount Per Serving (1 serving)
Calories 129 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 61mg3%
Carbohydrates 16g5%
Fiber 4g16%
Sugar 6g7%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.