Vegan and gluten free recipes from my family to yours
This delicious vegan and gluten free meal is a unique take on the classic egg roll, without all the prep work. Made with tofu crumbles, shredded cabbage, carrots, and soy sauce, this is a quick dinner for families on the go. Let me know how much your family enjoys it as well!
*If you have a large family I highly suggest doubling the recipe with two bags of coleslaw mix
To make your “egg roll in a bowl”, Start by pressing your extra firm tofu to remove excess moisture. When finished pressing, you will pat your tofu dry and crumble the tofu into a medium bowl. Pour soy sauce, onion powder, and pepper and toss. You will also want to chop your green onions. Spray a large sauté pan with cooking spray, then add in minced or fresh garlic and tofu crumbles. Cook together for 3-5 minutes or until golden. Next, you will add in shredded cabbage and carrots. Pour soy sauce onto cabbage and carrots and cover. You will want to stir often to prevent sticking. When finished cooking, spoon “egg roll” mixture into bowls and top with diced green onions and optional vegan spicy mayo. Let cool for 5 minutes and serve. Enjoy!
