Name: Vegan Egg Roll Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 14-ounce package extra firm tofu, pressed; 2 tablespoons soy sauce; 1 tablespoon vegan Worcestershire sauce; 1/8 teaspoon black pepper; 1/4 cup soy sauce; 1 teaspoon olive oil; 1/2 teaspoon ground ginger; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 2 tablespoons sesame oil; 1/4 cup yellow onion (chopped); 1 tablespoon garlic (minced); 1 16-ounce package coleslaw mix, by weight; 1 cup edamame (shelled); 2 tablespoons scallions (chopped)

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Vegan Egg Roll Bowl ~

The flavor of classic egg rolls in an easy plant-based, high protein, low carb dinner!

Serve as a standalone meal or with a side of Garlic Bok Choy.

Vegan Egg Roll Bowl ~ The flavor of classic egg rolls in an easy plant-based and low carb dinner.

Table of Contents

Best Vegan Egg Roll Bowls

I like this easy recipe because it has all the savory flavors and textures you know and love from the inside of an egg roll in an easy cabbage stir fry that comes together quickly and with minimal effort. It’s a convenient option for busy weeknights when you’re craving something flavorful and nutritious without spending a lot of time in the kitchen.

For this vegan version of the classic egg roll in a bowl recipe, we’re using pressed tofu as a high protein meat substitute for the ground meat generally found in traditional egg rolls and omitting eggs altogether. The tofu absorbs the savory marinade beautifully and adds a satisfying meaty texture while still keeping the dish light and fresh.

Ingredients for Vegan Egg Roll Bowls

You will need the following:

For the Tofu:

1 (14-ounce) package extra firm tofu, pressed
2 tablespoons soy sauce
1 tablespoon vegan Worcestershire sauce
1/8 teaspoon black pepper

For the Sauce:

1/4 cup soy sauce
1 teaspoon olive oil
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

For the Egg Roll Bowls:

2 tablespoons sesame oil
1/4 cup yellow onion, chopped
1 tablespoon garlic, minced
1 (16-ounce) package coleslaw mix, by weight
1 cup edamame, shelled
2 tablespoons scallions, chopped

Ingredient Notes

Extra Firm Tofu – For best results, press the tofu using a tofu press to remove extra moisture. This will result in a firmer texture and better absorption of flavors during marinating and cooking.
Soy Sauce – Tamari, a gluten-free soy sauce works just as well for adding umami flavor.
Vegan Worcestershire Sauce – For adding depth of flavor. I use The Wizard’s brand vegan Worcestershire sauce.
Spices – The aromatic spices, ginger, garlic, and onion powder, add layers of warm and savory flavor
Sesame Oil – Regular sesame oil is recommended for a mildly nutty flavor. Toasted sesame oil can be used but does have a stronger nutty flavor.
Yellow Onion – A good all-purpose onion that adds subtle sweetness without overpowering the dish.
Garlic – Finely mince the garlic to ensure it gets evenly distributed throughout the dish.
Coleslaw Mix – Crunchy cabbage is the base of this dish and using a prepackaged mix of shredded red and green cabbage with carrots is an easy way to save a few minutes of prep time. Broccoli slaw mix can also be used for a slightly different texture and flavor.
Edamame – Shelled edamame adds pretty color and texture to the dish.
Scallions – A sprinkling of green onions before serving adds light and fresh flavor.

How to Make Vegan Egg Roll Bowls

STEP ONE: Begin by pressing the tofu to remove excess water. Once pressed, crumble the tofu into medium-sized pieces and place them in a large bowl.

STEP TWO: In a small bowl, whisk together the 2 tablespoons soy sauce, vegan Worcestershire sauce, and black pepper to create the marinade. Pour the marinade over the crumbled tofu and toss gently to coat. Allow the tofu to marinate for 15 minutes. Reserve the bowl for making the sauce.

STEP THREE: While the tofu is marinating, make the sauce in the bowl that was used for the marinade by whisking together the 1/4 cup soy sauce, olive oil, ground ginger, garlic powder, and onion powder. Set aside.

STEP FOUR: When the tofu is finished marinating, set a large deep skillet over medium-high heat and add the sesame oil. When the oil is hot, add the crumbled and marinated tofu. Cook for 5 minutes, stirring frequently, until the tofu is heated through and lightly crisp in places.

STEP FIVE: Stir in the onion and cook for 2 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.

STEP SIX: Add the coleslaw mix and shelled edamame. Stir to combine with the tofu.

STEP SEVEN: Stir in the prepared sauce mixture. Cook for 1-2 minutes, until heated through.

STEP EIGHT: Use a pair of tongs to transfer the egg roll filling to serving bowls. Sprinkle with scallions and serve immediately.

Optional Add-Ons

Sesame Seeds – Add a sprinkling of lightly toasted sesame seeds before serving.
Sriracha Sauce – A drizzle of this hot sauce before serving adds a fiery kick.

Storage

This dish is best served as soon as it is ready. If you plan to keep leftovers, store them in an airtight container in the refrigerator.
Before reheating, allow the leftovers to come to room temperature, then gently reheat in the microwave or in a large skillet on the stovetop.

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