Craving egg rolls without the work? This delicious vegetarian egg roll in a bowl with tofu is a veggie packed healthy dinner that tastes amazing!
If you love the taste of egg rolls but are craving something a little lighter without all the work, this recipe is for you!
This vegetarian egg roll in a bowl is not only delicious, but it is veggie packed, full of protein, and low carb to boot.
I am no stranger to takeout inspired recipes and some of our favorites include cabbage stir fry, tofu fried rice, broccoli and tofu in garlic sauce, and teriyaki vegetables.
Ingredients to make vegetarian egg roll filling
- extra firm tofu
- green cabbage
- shredded carrots: I prefer to buy them in the store as they are thicker cut and give a nicer texture and bite
- sliced baby bella mushrooms
- sesame oil
- soy sauce
- fresh garlic and ginger: these are musts for the best flavor in any stir fry dish!
- green onion
How to make vegetarian egg roll in a bowl
Step 1: Drain the tofu and press for 5-10 minutes.
It doesn’t need to be too long, we just want to try to get some of that extra moisture out.
Step 2: Heat 1 tablespoon of sesame oil in a large skillet over medium heat.
Crumble the tofu with your hands and add it to the skillet
Cook the tofu for 10-15 minutes, until starting to brown on the edges.
Let it sit for 3-4 minutes at a time to get a sizzle/browning on one side before flipping.
Step 3: Move the tofu over to one side of the skillet, and on the other side add the mushrooms, carrots, cabbage, ginger, garlic, green onion, and 2 tablespoons of soy sauce.
Cook over medium heat for 10 minutes, stirring occasionally.
Step 4: Add 2 more tablespoons of soy sauce and 1 tablespoon of sesame oil to the pan once the veggies are mostly cooked down.
Stir and continue cooking for 5 minutes, or until the vegetables are the desired softness.
Serve this vegetarian egg roll in a bowl garnished any way you like it!
We enjoyed ours as is, but peanuts or siracha would also make great toppings if that’s your thing.
This was such a yummy veggie packed meal that left me feeling amazing!
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This is going to be on my list of favorite low carb vegetarian dinners!
If you love egg rolls, you absolutely must give this recipe a try.
Vegetarian Egg Roll in a Bowl
Craving an egg roll without all the work? This easy vegetarian egg roll in a bowl is a delicious veggie packed dinner that tastes incredible!
Ingredients
- 14 oz extra firm tofu, drained and pressed
- 1 small head of green cabbage, core removed and sliced
- 2 cups bagged shredded carrots
- 8 oz sliced baby bella mushrooms
- 2 tablespoons sesame oil
- ¼ cup soy sauce, divided
- 1 tablespoon minced fresh ginger
- 10 cloves of garlic, minced
- ¾ cup chopped green onion
Instructions
- Press the tofu for 5-10 minutes after draining.
- Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Crumble the tofu with your hands and add it to the skillet
- Cook the tofu for 10-15 minutes, until starting to brown on the edges. Let it sit for 3-4 minutes at a time to get a sizzle/browning on one side before flipping
- Move the tofu over to one side of the skillet, and on the other side add the mushrooms, carrots, cabbage, ginger, garlic, green onion, and 2 tablespoons of soy sauce
- Cook over medium heat for 10 minutes, stirring occasionally
- Add 2 more tablespoons of soy sauce and 1 tablespoon of sesame oil to the pan once the veggies are mostly cooked down
- Stir and continue cooking for 5 minutes, or until desired softness
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 217Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 938mgCarbohydrates: 17gFiber: 7gSugar: 6gProtein: 14g