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Top view of vegetarian egg roll in a bowl in a white bowl with chopsticks

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

For the Tofu

  • 8 oz block extra-firm tofu drained, pressed and cut into 1-inch cubes - leave out for Whole30
  • 1 tbsp coconut aminos
  • 1 tsp sesame oil
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper or to taste

For the Egg Bowl

  • 1.5 tsp avocado oil
  • 3 green onions sliced, green and white parts, divided
  • 3 cloves garlic , minced
  • 1 tsp ginger , freshly grated or minced
  • 3 tbsp coconut aminos we use Noble Made by The New Primal. You can use tamari or low-sodium soy sauce if not Whole30
  • 1 tsp organic white miso paste sub with Tahini if paleo/Whole30
  • 1/2 tsp Trader Joe’s Mushroom Umami Seasoning or sub with five spice powder
  • 2 tsp apple cider vinegar or rice vinegar
  • 1/2 tsp toasted sesame oil
  • 1/2 cup sliced cremini or shiitake mushrooms
  • 6 cups shredded green cabbage or one 10-12 oz tri-color coleslaw mix or broccoli slaw
  • 1 cup shredded purple cabbage leave out if using coleslaw mix
  • 1/2 cup shredded carrots or cut into thin matchsticks, leave out if using coleslaw mix

For Serving

  • sesame seeds
  • fresh chopped parsley
  • your favorite Whole30 compliant chili sauce or Sriracha, Gochujang, etc.

Instructions

  1. Season the tofu with coconut aminos, sesame oil, salt and black pepper. Toss to coat and allow to marinate for 15 minutes to 1 hour.

    The top view of tofu cubes marinating in coconut aminos and the rest of the seasonings in a shallow bowl

  2. Heat avocado oil in a wok or large skillet over medium-high heat.

  3. Place the tofu in a single layer on the pan and cook for 2-3 minutes per side, or until desired crispiness. You may have to work in batches. Transfer to a plate and set aside.

    Side view of pan fried tofu on a cast iron skillet

  4. In the same skillet, heat avocado oil. Add the white parts of the green onion, garlic and ginger and cook for 1 minute until fragrant.

  5. Add the mushrooms and sauté for 3-4 minutes, or until browned.

    Add the shredded cabbage (or coleslaw mix) followed by the carrots, coconut aminos, miso, Umami seasoning, sesame oil, vinegar and season with salt and black pepper as needed. Toss until the vegetables are tender-crisp (about 3 minutes).

    Add the tofu back to the pan until heated through. Taste and add additional coconut aminos, salt, black pepper as needed.

    Garnish with cilantro, green onions and sesame seeds.

    Cabbage slaw with ground meat in a grey pan

  6. Serve over cauliflower rice with chili sauce, along with any of your favorite sides.

    Top view of vegan egg roll in a bowl with mushrooms and tofu in a white 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.