Vegan Egg Roll in a Bowl

Vegan Egg Roll in a Bowl - a 30 minute gluten free dinner with all the flavor and crunch of an egg roll in bowl form!

Egg roll in a bowl. I cannot, cannot believe this phenomenal phenomenon as been circulating the internet for years and I am just now hearing of its greatness?!

The crisp tender cabbage, sweet carrots, mild scallions all cooked in an umami forward salty garlicky gingery sauce with little bits of tofu that have been crumbled and cooked until they become little golden nuggets of flavor and texture?! Topped with (vegan) butter toasted almonds for crunch.

My head has been in some type of hole!

Happy to report I am now seeing the light in the form of this for dinner several nights a week.

Let's get into it!

What Ingredients are in a Vegan Egg Roll in a Bowl?

• Tofu - cooked in a skillet until golden brown with crispy edges. It feels just like bits of caramelized pork found in most egg rolls.
• Cabbage - this über healthy cruciferous veggie cooks down until crisp tender
• Carrots - bring crunch and vegetal sweetness
• Scallions - a mild onion flavor that perfumes this easy dinner
• Liquid aminos - a gluten-free soy sauce sub that brings umami. You can also sub in Tamari!
• Ginger and garlic - a one, two punch duo bringing big flavor
• Dijon mustard - adds depth of flavor (and it reminds me of all the times I used to dunk egg rolls in spicy mustard growing up)
• White pepper - a classic egg roll addition

How do you add crunch to egg roll in a bowl?

The question I have been waiting for! Vegan egg roll in a bowl has allll the flavor of a deep fried egg roll, but what about that irresistible crunch?

Butter. Toasted. Almonds.

Slivered almonds get toasted in vegan butter until golden brown, richly flavorful, and extra crispy making them ideal for adding bck in some healthy crunch!

How do you make vegan egg roll in a bowl?

This super simple recipe is ready in 30 minutes!

Crumble and cook your tofu:

When you're at the store reach for high protein (sometimes called extra super firm) tofu to make this a true 30 minute meal. This type of tofu doesn't need to be pressed and saves time in the kitchen.

Crumble up your tofu and get it into a hot pan with avocado oil. Cook, stirring occasionally, until the tofu is golden brown with crispy edges.

Toast the almonds:

Melt the dairy free butter over medium heat and add in your almonds. Toast, stirring often to prevent burning, until they are golden brown.

Make the sauce:

While the tofu is browning and almonds are toasting, whisk together your sauce made of liquid aminos, ginger, garlic, dijon mustard and white pepper.

Bring it all together:

Once the tofu is browned, add in your sauce and then the cabbage, carrots, and scallions. Cook, stirring occasionally until the cabbage wilts to half its size, is bright green, and crisp tender.

Top with almonds and enjoy!

A quick recap of the reasons to love this dinner:

• 30 minutes from start to finish
• Plant based, loaded with fiber & protein, and healthy to boot
• 10 ingredients (INCLUDING the almonds)
• Which brings me back to the BUTTER TOASTED ALMONDS which add that nostalgic egg roll crunch
• A naturally grain-free meal! But adding a grain like rice is great too.
• Keeps like a champ in the fridge
• Seriously, seriously, I cannot emphasize enough that this tasted just like an egg roll in a bowl

Vegan Egg Roll in a Bowl

★★★★★ 5 from 1 review

• Author: Laurel
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Chinese
• Diet: Gluten Free

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Description

Vegan Egg Roll in a Bowl - a 30 minute gluten free dinner with all the flavor and crunch of an egg roll in bowl form!

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons avocado oil
• 1 lb high protein tofu (sometimes called super firm), crumbled
• ¼ cup liquid aminos OR tamari
• 4 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 teaspoon dijon mustard
• Pinch white pepper
• ½ medium green cabbage, shredded
• 1 cup shredded carrots
• 2 green onions, sliced
• ¼ cup slivered almonds
• 1 tablespoon vegan butter

Cook Mode Prevent your screen from going dark

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Instructions

1. Add the avocado oil to a pan over medium-high heat. Add in the tofu and cook, stirring occasionally, until the tofu is golden brown with crispy edges.
2. In a separate pan, melt the dairy free butter over medium heat and add in your almonds. Toast, stirring often to prevent burning, until they are golden brown. Remove from heat.
3. While the tofu is browning and almonds are toasting, whisk together hte liquid aminos, garlic, ginger, dijon, and white pepper.
4. Once the tofu is browned, add in your sauce and then the cabbage, carrots, and scallions. Cook, stirring occasionally, until the cabbage wilts to half its size, is bright green, and crisp tender.
5. Dish up a serving, top with almonds and enjoy!

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Notes

When you're at the store reach for high protein (sometimes called extra super firm) tofu to make this a true 30 minute meal. This type of tofu doesn't need to be pressed and saves time in the kitchen.

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Nutrition

• Serving Size: ¼ recipe
• Calories: 266
• Sugar: 6g
• Sodium: 577mg
• Fat: 14g
• Saturated Fat: 2g
• Carbohydrates: 17g
• Fiber: 5g
• Protein: 22g

Keywords: gluten free, cabbage, carrot, stir fry, almond, grain free, tofu, easy, 30 minute, dinner