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
Scale
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
