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Vegan egg roll in a bowl with colorful veggies and crispy tofu

Vegan Egg Roll in a Bowl (Plant-Based & Gut-Friendly One-Pan Dinner)

A quick, delicious, and nutritious dinner that captures all the flavors of an egg roll without the wrapper, perfect for a feel-good meal any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 head green cabbage, shredded Main bulk and classic egg roll vibe
  • 2 medium carrots, grated Adds color, sweetness, and crunch
  • 14 oz extra firm tofu, crumbled Main protein source; press if you have time
  • 2 cloves garlic, minced Provides signature egg roll aroma
  • 1 tbsp fresh ginger, minced Signature flavor component
  • 2 scallions sliced Adds fresh bite
  • 1 tbsp sesame oil For a toasty flavor
  • 3 tbsp soy sauce or tamari Salty umami backbone
  • 1 tbsp rice vinegar Adds acidity
  • 1 tbsp maple syrup or sugar (optional) For a touch of sweetness

Method
 

Preparation
  1. Heat a large skillet over medium heat with a little oil.
  2. Crumble tofu into the skillet and allow to cook until browned, about 5-7 minutes.
  3. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
  4. Add shredded cabbage and grated carrots, tossing to combine. It may seem like too much, but it will wilt down.
  5. Pour in soy sauce, sesame oil, and rice vinegar. If desired, stir in maple syrup or sugar.
  6. Turn off the heat, fold in the sliced scallions, and serve hot. Top with sesame seeds or chili flakes if desired.

Notes

This dish is very flexible; feel free to adjust ingredients based on your dietary needs or preferences. It keeps well in an airtight container for up to 4 days in the fridge.