Vegetarian Egg Roll in a Bowl
Craving an egg roll without all the work? This easy healthy vegetarian egg roll in a bowl is a delicious veggie packed dinner that tastes incredible!
Servings: 4 servings
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 garlic minced
- ¾ cup chopped green onion
Instructions
- Drain then press the tofu for 5-10 minutes to release excess moisture.
- 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 it is 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 it.
- 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 the egg roll filling 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 the vegetables reach your desired softness.
Nutrition
Serving: 1serving | Calories: 239kcal | Carbohydrates: 29g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 965mg | Potassium: 1117mg | Fiber: 9g | Sugar: 13g | Vitamin A: 11102IU | Vitamin C: 93mg | Calcium: 183mg | Iron: 3mg