• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

This Wife Cooks™

  • About
    • Contact
    • Work With Me
    • JOIN MY NEWSLETTER
  • Holidays
    • Vegan and Vegetarian Thanksgiving Recipes
    • Vegan & Vegetarian Christmas Recipes
    • New Year’s Eve and New Year’s Day
    • St. Patrick’s Day
    • Easter
    • Cinco de Mayo
    • 4th of July
    • Oktoberfest
    • Halloween
    • Game Day
    • Happy Birthday
  • Collections
    • Appetizers
    • Breakfast & Brunch
    • Dessert
    • Lunch & Dinner
    • Side Dishes
    • Snacks
  • Popular
    • Breads
    • Casseroles & Comfort Food
    • Cookies & Cakes
    • Dressings & Dips
    • Kid Favorites
    • Pasta
    • Rice & Grains
    • Soups, Chilis, & Stews
    • Salads
    • Sandwiches, Tacos, & Burgers
    • Baking
    • Vegan
    • Vegetarian
  • Recipe Index
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Home » Meals » Lunch & Dinner » Vegan Egg Roll Bowl

Vegan Egg Roll Bowl

May 14, 20242 Comments

Pin
Share
Share
1040Shares
View Recipe
Vegan Egg Roll Bowl ~ The flavor of classic egg rolls in an easy plant-based and low carb dinner. via @thiswifecooks

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

Toggle
  • Best Vegan Egg Roll Bowls  
  • Ingredients for Vegan Egg Roll Bowls
  • Ingredient Notes
  • How to Make Vegan Egg Roll Bowls
  • Optional Add-Ons
  • ​Storage
  • More Recipes You’ll Love!
  • Follow This Wife Cooks on Instagram | Facebook | Pinterest
  • Vegan Egg Roll Bowl
    • Ingredients
      • For the Tofu:
      • For the Sauce:
      • For the Egg Roll Bowls:
    • Instructions
    • Nutrition

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.

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

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:

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

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 2 tablespoons 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. Adjust to taste with additional soy sauce, as needed. 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. 
Vegan Egg Roll Bowl ~ The flavor of classic egg rolls in an easy plant-based and low carb dinner.

​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.

More Recipes You’ll Love!

  • Balsamic Tofu​
  • Garlic Sesame Noodles​
  • Tofu Stir Fry Rice Bowls​
  • Vegetable Fried Rice​
  • Edamame Salad​

Follow This Wife Cooks on Instagram | Facebook | Pinterest

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

Vegan Egg Roll Bowl

The flavor of classic egg rolls in an easy plant-based, high protein and and low carb dinner!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Asian
Keyword: asian, cabbage, dairy free, stir-fry, tofu, vegan, vegetarian
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Marinating Time: 15 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 198kcal
Author: Holly Gray
Prevent your screen from going dark

Ingredients

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:

  • 2 tablespoons 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

Instructions

  • 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.
  • 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.
  • While the tofu is marinating, make the sauce in the bowl that was used for the marinade by whisking together 2 tablespoons soy sauce, olive oil, ground ginger, garlic powder, and onion powder. Set aside.
  • 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.
  • Stir in the onion and cook for 2 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.
  • Add the coleslaw mix and shelled edamame. Stir to combine with the tofu.
  • Stir in the prepared sauce mixture. Cook for 1-2 minutes, until heated through.
  • Use a pair of tongs to transfer the egg roll filling to serving bowls. Adjust to taste with additional soy sauce, as needed. Sprinkle with scallions and serve immediately.

Nutrition

Calories: 198kcal | Carbohydrates: 11g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1432mg | Potassium: 443mg | Fiber: 2g | Sugar: 3g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Pin
Share
Share
1040Shares

Related Posts:

  • Green Beans and Tofu Stir-Fry ~ Plant-based stir-fry featuring protein-packed tofu, fresh green beans, and a savory sauce.
    Green Beans and Tofu Stir-Fry
  • Sautéed Red Cabbage ~ An easy, colorful, and budget-friendly side dish with crisp red cabbage, pan-fried with simple seasonings.
    Sauteed Red Cabbage
  • Spinach and Tofu Stir Fry ~ Savory, plant-based stir-fry featuring crisp tofu, sauteed onions, garlic, ginger, and fresh spinach.
    Spinach and Tofu Stir Fry

Filed Under: Lunch & Dinner, Vegan, Vegetarian Tagged With: Asian, cabbage, dairy-free, quick and easy, stir-fry, tofu, vegan, vegetarian

Previous Post: « Grilled Vegetable Tortellini Salad
Next Post: Vegan Cheesesteak Stuffed Peppers »

Reader Interactions

Comments

  1. itsrider

    June 12, 2024 at 11:35 am

    Hi my loved one I wish to say that this post is amazing nice written and include approximately all vital infos Id like to peer more posts like this

    Reply
    • thiswifecooks

      June 12, 2024 at 12:48 pm

      These egg roll bowls are delicious. I’m so glad you like the recipe!😊

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

  • Facebook
  • Instagram
  • Pinterest

Recent Posts

  • Greek Rice Pilaf
  • Grilled Greek Tofu
  • Mexican Chopped Salad
  • Taco Ranch Dressing

Footer

Copyright © 2025 Rise and Shine Media, LLC. All rights reserved. Privacy Policy .Terms of Service .

This Wife Cooks™Logo Header Menu
  • About
    • Contact
    • Work With Me
  • Holiday
  • Collections
    • Appetizers
    • Breakfast & Brunch
    • Dessert
    • Lunch & Dinner
    • Side Dishes
  • Popular

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.