30 Minute Vegan Egg Roll In A Bowl (With Tofu and Coleslaw Mix)

This 30 Minute Vegan Egg Roll in a Bowl with Tofu will satisfy all of your desires for takeout in one bowl! This Egg Roll Bowl is filled with delicious crunchy cabbage and oven roasted crispy tofu. The bowl is a perfect, quick easy dinner for those nights when you are juggling a million different tasks.

Raise your hand if you love junky takeout food! I know that I am behind a screen but my hand shot up! I LOVE all the fried food. One of my favorite fried foods is egg rolls. I mean come on, who doesn't add the egg roll on as a side a Panda Express? While I love egg rolls just the way they are, I wanted to create something a little healthier and a little less dense. Something that you can eat as a full meal and not as a side dish. That is where this Vegan Egg Roll in a Bowl comes in. This egg roll bowl is the perfect combination of savory flavors and crunchy textures. It has everything you would want in an egg roll minus the wrapper!

For more delicious recreations, check out this Sweet and Sour Tofu or this Easy Vegan Kung Pao Tofu!

What Makes This The BEST Vegan Egg Roll Bowl?

• 30 Minutes Start to Finish- This is the PERFECT weeknight dinner for busy days. This recipe will be on your table in 30 minutes!
• Whole Ingredients- There are only whole, plant-based ingredients in this recipe. This recipe is free of refined sugars and free of processed foods.

Ingredient Notes

• Coleslaw Cabbage Mix- One of the things that makes this recipe super easy is using pre-packaged coleslaw cabbage mix. This is a mix of red cabbage, green cabbage, and shredded carrots and it can be found in the refrigerated section of the grocery store. If you can't find pre-packaged coleslaw mix, you can swap it out by just shredding red and green cabbage and carrots. You will need roughly 6 cups of the mix.
• Tamari- Tamari is a soy-sauce like product that originated as a by-product of making miso. One of the great things about it is that it is gluten-free, unlike soy sauce. If you don't have Tamari, you can swap with either coconut aminos or soy sauce. Just note if you use soy sauce, the recipe will no longer be gluten-free.
• Edamame-To bulk up this dinner, I tossed in some edamame. You can normally find it in the frozen section of the grocery store. Edamame are whole, immature soybeans. If you have a soy allergy, feel free to leave them out.
• Firm Tofu- The other protein source in this recipe is tofu. Using firm tofu will help it from falling apart when roasting. If you have a soy allergy, you can leave out the tofu or you can replace it with a vegan meat substitute of your choice.

Instructions

How to Make the Best Crispy Tofu

• Preheat the oven to 425 degrees
• Wrap the tofu in a towel or napkins and then place a heavy object on top of it for around 20 minutes.
• Dice the tofu and toss it with olive oil and cornstarch and then add it to a sheet pan and bake for 30 minutes.

How to Make this Vegan Egg Roll in a Bowl

• Combine the lime juice, garlic, sesame oil, ginger, and tamari in a bowl and set aside.
• In a separate bowl, combine the vegan mayonnaise and the sriracha sauce and mix well.
• Add the crispy tofu, coleslaw mix, edamame, and sauce ingredients to a skillet and toss the mixture frequently over medium heat until the coleslaw is slightly wilted but still crunchy.
• Remove from the heat and divide into bowls, layering brown rice on the bottom and the cabbage mixture on top. Top with sriracha mayonnaise and green onions, serve warm. 

Hint: You can press the tofu the way I do it above or you can invest in a tofu press like this one!

Substitutions

• Paleo- Make this inside-out egg roll bowl paleo by using cauliflower rice instead of brown rice and leaving out the tofu and edamame. You can swap both of these with your favorite soy-free plant protein.
• Low-Sodium- Make sure to use low-sodium tamari and salt-free edamame to make this recipe low-sodium.
• Soy-Free- To keep this recipe soy-free, swap the tamari for coconut aminos and swap the edamame and the tofu for your favorite soy-free plant-based protein.

Variations

• Beyond Beef- Make this vegetarian egg roll in a bowl with beyond beef if you are looking for a beefier texture or if you are serving it to meat-eaters. I promise you can serve this to meat-eaters this way and no one will know the difference!
• Extra Spicy- If you want to make this vegan egg roll bowl extra spicy, you can swap the sriracha for gojuchang to kick the spice level up.
• Grain-Free- Make this vegan egg roll in a bowl grain-free by swapping the brown rice for cauliflower rice!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment that you will need to make this recipe successful.

• Cast Iron Skillet
• Cookie Sheet
• Glass Mixing Bowls

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. Enjoy it straight from the fridge or reheat a bit in the microwave if you like it warmer.

This Vegan Egg Roll Bowl does not stand up well to freezing.

Top Tips

• The vegan spicy mayonnaise can be made up to 24 hours in advance and stored in the fridge. It will last up to 3 days in an air-tight container. It’s so versatile, you can use it for other dishes as well, such as these Roasted Veggie and Black Bean Tacos!
• This Vegan Egg Roll Bowl is the perfect meal prep recipe! Store them in airtight containers for up to 4 days and top with the spicy mayonnaise after reheating.
• Give the Gluten-Free egg roll bowl a squirt of lemon juice before serving. The acid will help to brighten the flavors of the dish.

Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.