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Craving the delicious flavors of an egg roll but want a healthier, quicker, and more nourishing option? This Vegan and Gluten-Free Egg Roll in a Bowl has you covered! It’s packed with all the savory goodness of traditional egg rolls—think crispy cabbage, colorful veggies, and bold seasonings—minus the frying. This light yet satisfying dish is not only plant-based and gluten-free, but it’s also incredibly easy to make, making it perfect for busy weeknights or meal prep.
Beyond being delicious, it’s also a powerhouse of nutrients! With fiber-rich cabbage, vitamin-packed carrots, and a generous dose of protein from tofu, this bowl supports healthy digestion, boosts your immune system, and keeps you feeling full and satisfied. Whether you’re looking for a wholesome lunch, a fun dinner, or a healthy twist on takeout, this recipe is sure to become a new favorite in your home!
Why You’ll Love This Recipe:
✔ Quick and Easy – This dish comes together in no time, making it perfect for busy weeknights or meal prep. No rolling or deep-frying—just a simple, satisfying bowl of deliciousness.
✔ Healthy and Nourishing – Packed with fresh veggies like cabbage and carrots, plus plant-based protein from tofu, this bowl is full of nutrients to keep you feeling energized and satisfied.
✔ Vegan and Gluten-Free – This recipe is 100% plant-based and gluten-free, so it’s a great option for anyone with dietary restrictions or anyone simply looking for a healthier alternative to traditional egg rolls.
✔ Customizable – Feel free to swap in your favorite veggies, add extra protein, or top with spicy mayo for an extra kick. This recipe is flexible and can be tailored to your tastes.
✔ Full of Flavor – With savory soy sauce, aromatic garlic, and a hint of onion powder, this dish is packed with the same bold flavors of traditional egg rolls, without the frying.
✔ Perfect for Leftovers – This recipe makes excellent leftovers! It’s easy to store and reheat, making it a great option for meal prepping for the week.
✔ Kid-Friendly – With its mild flavor and fun presentation, it’s a hit with both adults and kids alike—making it an easy, healthy dinner for the whole family!
Ingredients
- Green and Red Shredded Cabbage – The base of the dish. For convenience, I recommend using pre-shredded coleslaw mix.
- Shredded Carrots – For a pop of color and crunch.
- Extra Firm Tofu – Pressed and crumbled to mimic the texture of egg roll filling.
- Gluten-Free Soy Sauce or Coconut Aminos – For that savory, umami flavor.
- Chopped Green Onion – Adds a fresh, mild onion flavor.
- Onion Powder – A touch of savory goodness.
- Garlic – For an aromatic depth of flavor.
- Pepper – To season and enhance the overall taste.
- Optional: Vegan Spicy Mayo – For a creamy and spicy drizzle on top.
Instructions
Step 1: Prepare the tofu
Start by pressing the extra firm tofu to remove excess moisture. Once pressed, pat the tofu dry and either crumble it into a medium-sized bowl or use a cheese grater to shred. Add the soy sauce, onion powder, and pepper. Toss everything together to evenly coat the tofu.
Step 2:Cook the tofu
Chop the green onions and set aside. Spray a large sauté pan with cooking spray, then add the minced garlic and tofu crumbles. Cook for about 3-5 minutes, stirring occasionally, until the tofu turns golden brown.
Step 3: Add the cabbage and carrots
Stir in the shredded cabbage and shredded carrots to the pan. Pour a little more soy sauce over the vegetables, then cover the pan. Stir often to prevent sticking, and cook until the cabbage softens and everything is well combined.
Step 4:Assemble and serve
Once everything is cooked through, spoon the “egg roll” mixture into bowls. Top with the chopped green onions and, if desired, a drizzle of vegan spicy mayo for an extra kick.
- Prepare the tofu: Start by pressing the extra firm tofu to remove excess moisture. Once pressed, pat the tofu dry and either crumble it into a medium-sized bowl or use a cheese grater to shred. Add the soy sauce, onion powder, and pepper. Toss everything together to evenly coat the tofu.
- Cook the tofu: Chop the green onions and set aside. Spray a large sauté pan with cooking spray, then add the minced garlic and tofu crumbles. Cook for about 3-5 minutes, stirring occasionally, until the tofu turns golden brown.
- Add the cabbage and carrots: Stir in the shredded cabbage and shredded carrots to the pan. Pour a little more soy sauce over the vegetables, then cover the pan. Stir often to prevent sticking, and cook until the cabbage softens and everything is well combined.
- Assemble and serve: Once everything is cooked through, spoon the “egg roll” mixture into bowls. Top with the chopped green onions and, if desired, a drizzle of vegan spicy mayo for an extra kick.
- Enjoy: Let it cool for about 5 minutes, then serve and enjoy your delicious, plant-based egg roll in a bowl!
Recommended Kitchen Tools
Le Creuset Enameled Cast Iron Signature Round Braiser with Glass Lid, Le Creuset Casserole Dish
Buy Now →
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📖 Recipe
Vegan “Egg Roll in a Bowl”
This easy vegan egg roll in a bowl is a healthy, one-pan meal packed with flavor and ready in under 30 minutes! Loaded with fresh cabbage, carrots, and your favorite plant-based protein, it’s a gluten-free takeout-style dinner you can feel good about. Perfect for meal prep, low-carb eating, or quick weeknight dinners, this deconstructed egg roll recipe brings all the flavor without the wrapper.
Ingredients
- 18 oz extra firm tofu (pressed and crumbled)
- 16 oz. coleslaw mix (Green and red shredded cabbage)
- ¼ cup gluten free soy sauce
- 1 clove garlic (1 tsp minced)
- 1 tsp ginger
- 1 tsp onion powder
- ½ tsp pepper
- diced green onions (sprinkle on top for garnish)
- vegan spicy mayo (drizzle on top if desired for an extra kick and flavor boost)
Instructions
-
Prep your ingredients:
Mince 2–3 garlic cloves and slice your green onions. -
Sauté the garlic:
Heat a large skillet or wok over medium heat. Add a splash of oil (or water for oil-free). Sauté the minced garlic for 1–2 minutes until fragrant. -
Cook the tofu:
Add shredded or crumbled tofu to the skillet. Cook for 4–5 minutes, stirring occasionally, until lightly golden. -
Add the slaw mix:
Toss in the coleslaw mix (shredded cabbage and carrots). Stir to combine with the tofu and garlic. -
Season it up:
Pour in gluten-free soy sauce, tamari, or coconut aminos. Stir well to evenly coat all ingredients. Cook for another 3–4 minutes until the veggies are tender-crisp. -
Finish and garnish:
Remove from heat. Sprinkle with sliced green onions and, if desired, a drizzle of sriracha mayo or sprinkle of sesame seeds. -
Serve and enjoy!
Equipment
Le Creuset Enameled Cast Iron Signature Round Braiser with Glass Lid, Le Creuset Casserole Dish
Buy Now →- Category: Main Course
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