Vegan Egg Roll Bowl Recipe
Bring all the flavor and crunch of your favorite takeout appetizer to the comfort of your own kitchen with this Vegan Egg Roll Bowl. It’s a speedy, protein-packed meal brimming with crispy tofu, vibrant veggies, and aromatic sauces—all in a single pan, and without the fuss of wrapping or frying. Perfect for busy weeknights or a cozy lunch, this dish makes going plant-based irresistibly delicious and oh-so-satisfying.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how a few affordable pantry staples and fresh vegetables create a dish that’s bursting with flavor and texture. Each ingredient in this Vegan Egg Roll Bowl plays a special role, from the umami-rich sauces to the hearty tofu and the pop of edamame.
- Extra firm tofu (14 ounces, pressed): Pressing is essential—it helps the tofu soak up all the savory marinade, so you get delicious flavor in every bite.
- Soy sauce (4 tablespoons, divided): This adds a wonderful salty depth, both in the tofu marinade and the finishing sauce.
- Vegan Worcestershire sauce (1 tablespoon): Lends a subtle tanginess and savory complexity, making the umami shine.
- Black pepper (1/8 teaspoon): Just a touch brings gentle heat and balances the richness.
- Olive oil (1 teaspoon): Infuses a hint of earthiness into the sauce and ensures everything cooks up tender.
- Ground ginger (1/2 teaspoon): Adds a warm aromatic note that’s classic in Asian-inspired cooking.
- Garlic powder (1/4 teaspoon): Boosts the garlicky flavor without overpowering the fresh garlic later on.
- Onion powder (1/4 teaspoon): Layers in a gentle sweetness and depth.
- Sesame oil (2 tablespoons): Essential for that unmistakable egg roll flavor and a luscious mouthfeel.
- Yellow onion (1/4 cup, chopped): Adds a mellow sweetness once sautéed.
- Garlic (1 tablespoon, minced): Brings that unmistakable punch and fragrance we all love.
- Coleslaw mix (16 ounces): This shortcut delivers color, crunch, and all the cabbage goodness you want in every forkful.
- Edamame (1 cup, shelled): A pop of plant-based protein, color, and texture for a well-rounded meal.
- Scallions (2 tablespoons, chopped): The perfect vibrant garnish, delivering fresh onion flavor and a gorgeous finish.
How to Make Vegan Egg Roll Bowl
Step 1: Prepare and Press the Tofu
Start by pressing your extra firm tofu to get rid of excess water—this step makes a noticeable difference. Place the tofu between a few layers of paper towels, set something heavy on top (like a skillet), and let it sit for at least 10 minutes. This trick ensures your tofu will soak up all the flavor from the marinade and turn out delightfully chewy.
Step 2: Crumble and Marinate the Tofu
Using your hands or a fork, crumble the pressed tofu into medium-sized pieces and transfer it to a large bowl. Whisk together 2 tablespoons soy sauce, vegan Worcestershire sauce, and black pepper in a small bowl to make your marinade. Pour it over the tofu and toss gently to coat. Let the tofu marinate for 15 minutes—it’s worth the wait!
Step 3: Mix Up the Sauce
While the tofu is working its magic, whisk up the sauce that gives your Vegan Egg Roll Bowl its bold taste. In the same bowl used for the marinade, add the remaining 2 tablespoons soy sauce, olive oil, ground ginger, garlic powder, and onion powder. Set this aside for later; it’ll bring everything together at the end.
Step 4: Sauté the Tofu
Heat a large deep skillet over medium-high and drizzle in the sesame oil. Once the oil is shimmering, add the marinated, crumbled tofu. Sauté for about 5 minutes, stirring frequently, until the tofu gets a little golden and crisp around the edges—this extra step is what sets this bowl apart!
Step 5: Cook Onions and Garlic
Add the chopped yellow onion to the pan and cook for about 2 minutes until softened and fragrant. Next, stir in the minced garlic and cook for just 30 seconds, letting it release its aroma but not burn.
Step 6: Add Veggies and Edamame
Now it’s time to bulk up your Vegan Egg Roll Bowl! Toss in the coleslaw mix and shelled edamame, stirring gently to combine with the tofu. The colors will pop instantly, and the aroma is irresistible.
Step 7: Bring It All Together
Pour your reserved sauce mixture into the skillet. Stir everything well to coat the veggies and tofu evenly. Cook for 1 to 2 more minutes, just until everything is heated through and the coleslaw has softened slightly but still has plenty of crunch left.
Step 8: Serve and Garnish
Use a pair of tongs to transfer the steaming hot egg roll filling into serving bowls. Taste and drizzle with a little extra soy sauce if you prefer more salt. Sprinkle generously with chopped scallions for that pop of color and flavor, and serve immediately while it’s still hot and crisp!
How to Serve Vegan Egg Roll Bowl
Garnishes
The right garnish can take your Vegan Egg Roll Bowl from tasty to outstanding! A shower of fresh scallions adds burst of color and zest. You can also sprinkle on toasted sesame seeds or a swirl of sriracha for a bit of heat. A squeeze of lime can brighten everything up, and if you’re feeling adventurous, a drizzle of hoisin or chili garlic sauce is fabulous.
Side Dishes
Although this bowl shines as a standalone meal, it pairs beautifully with light sides. Steamed jasmine rice or quinoa is great for soaking up the savory sauce, while cucumber salad or quick-pickled veggies add freshness and crunch. If you want to up the comfort factor, serve it with baked wonton chips for scooping—it’s the best part of eating an egg roll, after all!
Creative Ways to Present
For a fun twist, serve the Vegan Egg Roll Bowl in lettuce cups as handheld wraps, party appetizer style! You can also portion it into meal prep containers for a week of tasty, grab-and-go lunches. If you’re hosting, try setting up a DIY vegan egg roll bowl bar with assorted toppings like shredded carrots, extra edamame, or spicy peanut sauce so everyone can customize their bowl just the way they like it.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Egg Roll Bowl keeps well in the fridge for up to 4 days. Simply let it cool to room temperature, then transfer to airtight containers. The flavors intensify as it sits, making tomorrow’s lunch even tastier!
Freezing
For longer storage, this dish can be frozen for up to 2 months. Spoon cooled portions into freezer-safe containers or resealable bags, pressing out as much air as possible before sealing. Thaw overnight in the fridge for best texture, as the veggies may soften slightly after freezing but will still taste great.
Reheating
To reheat, simply add your Vegan Egg Roll Bowl to a skillet over medium heat and cook until warmed through, about 3-4 minutes. Alternatively, microwave individual portions in a microwave-safe bowl for 1-2 minutes, stirring halfway through, until hot. A splash of water or soy sauce can help refresh the flavors if needed.
FAQs
Can I use a different protein instead of tofu?
Absolutely! Tempeh works wonderfully and gives a nutty bite, while crumbled seitan or vegan ground “meat” are great quick swaps. You can even use chickpeas for a different texture—just be sure to adjust seasonings to taste.
Is it possible to make this soy-free?
Yes, you can! For soy-free swaps, try using chickpeas or a soy-free tofu alternative (like sunflower seed tofu) and use coconut aminos instead of soy sauce. Double-check your Worcestershire sauce to ensure it’s soy-free too.
What should I do if I don’t have coleslaw mix?
No worries! Just shred your own green and purple cabbage, add some grated carrots, and toss together. It’s a great way to use up veggies in your fridge, and you can easily adjust the blend based on what you have.
How can I make this Vegan Egg Roll Bowl spicier?
If you like a kick, simply stir in some chili garlic sauce, red pepper flakes, or a dash of sriracha when mixing the sauce. Add more spice at the end for serving so everyone can control their heat level!
Is this recipe good for meal prep?
Definitely! Vegan Egg Roll Bowl holds up well in the fridge, making it perfect for prepping lunches or dinners ahead of a busy week. Pack extras of your favorite garnishes separately and add just before eating for maximum freshness.
Final Thoughts
There’s something irresistibly comforting about a bowl that brings together all the best parts of an egg roll—without any fuss or frying. If you’re craving flavor, color, and plant-based satisfaction, the Vegan Egg Roll Bowl is a must-try. Invite it into your regular rotation, and you’ll be amazed how often you come back to this delicious, no-mess classic!
Print
Vegan Egg Roll Bowl Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Egg Roll Bowl recipe is a quick and easy way to enjoy all the flavors of a traditional egg roll without the hassle of wrapping and frying. Packed with protein-rich tofu, crunchy vegetables, and savory seasonings, this dish is a satisfying and nutritious option for a weeknight meal.
Ingredients
Tofu Marinade:
- 1 14-ounce package extra firm tofu, pressed
- 2 tablespoons soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1/8 teaspoon black pepper
Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon olive oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Main Ingredients:
- 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
- Tofu Preparation: Begin by pressing the tofu to remove excess water. Crumble the tofu into medium-sized pieces and place them in a large bowl.
- Marinade: In a small bowl, whisk together 2 tablespoons soy sauce, vegan Worcestershire sauce, and black pepper to create the marinade. Pour over tofu and marinate for 15 minutes. Reserve the bowl for making the sauce.
- Sauce: In the reserved bowl, whisk together 2 tablespoons soy sauce, olive oil, ground ginger, garlic powder, and onion powder.
- Cooking: Cook marinated tofu in a skillet with sesame oil until heated through and lightly crisp. Add onion, garlic, coleslaw mix, and edamame. Stir in the sauce mixture and cook until heated through.
- Serve: Transfer the egg roll filling to serving bowls, adjust seasoning with soy sauce, and garnish with scallions. Serve hot.
Notes
- You can customize this bowl with your favorite vegetables or add a spicy kick with some Sriracha sauce.
- This dish pairs well with steamed rice or quinoa for a more substantial meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Vegan Egg Roll Bowl, Tofu Bowl Recipe, Asian Vegan Dish
