Healthy Egg Roll in a Bowl

Updated: Feb 23, 2021


This recipe is heaven. For my husband to say “this is really legit” to a VEGAN recipe means it’s really, really great. Save yourself from the greasy feeling of a fried spring roll with this lightened up version that makes for an awesome meal prep idea!  


Recipe adapted from Ambitious Kitchen.


What you'll need:


For the tofu & marinade:  

•1 package organic extra firm tofu (drained and cut into cubes)  

•2 tbsp soy sauce (low sodium)  

•1 1/2 tbsp rice vinegar  

•2 tbsp coconut sugar  

•1/2 tbsp sesame oil  


For the bowl sauce:  

•2 tbsp soy sauce (low sodium)

•1/2 tsp rice vinegar  

•3 cloves garlic (minced)  

•1/2 tbsp grated ginger  


For the base:  

•1 tbsp sesame oil  

•1/2 white onion (chopped)  

•1 cup shredded carrots (from a bag)

•6 cups shredded coleslaw mix  (from a bag)

•1/2 cup green onion (chopped)  


What you'll need to do:

1. In a container, mix the tofu marinade together and add in tofu. Let marinate in fridge for 30 minutes.

2. Make the sauce for the stir-fry by mixing together all ingredients and set aside.  

3. Heat a LARGE pan on medium heat and add 1 tbsp sesame oil to the pan. Add tofu and cook until browned and crispy. Remove tofu and set aside. 

4. To make the veggies, to the same pan add the sesame oil followed by the onion and carrots. Cook for a couple minutes and add in the coleslaw mix. Next, add in the sauce and cook until veggies are softened.  

5. Add in the tofu and stir to combine.  


Serve with rice or cauliflower rice topped with kimchi, hot sauce or more sliced green onions!  


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