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!
Ingredients
Units
Scale
- 2 tablespoons avocado oil
- 1 lb high protein tofu (sometimes called super firm), crumbled
- 1/4 cup liquid aminos OR tamari
- 4 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 teaspoon dijon mustard
- Pinch white pepper
- 1/2 medium green cabbage, shredded
- 1 cup shredded carrots
- 2 green onions, sliced
- 1/4 cup slivered almonds
- 1 tablespoon vegan butter
Instructions
- 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.
- 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.
- While the tofu is browning and almonds are toasting, whisk together hte liquid aminos, garlic, ginger, dijon, and white pepper.
- 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.
- Dish up a serving, top with almonds and enjoy!
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.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 266
- Sugar: 6g
- Sodium: 577mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 22g
