by Move over, takeout! This Healthy Vegan Egg Roll in a Bowl comes together in one pan on the stovetop, using crumbled extra-firm tofu and pre-sliced cabbage for a high-protein vegan meal that’s ready in under 20 minutes, with almost no chopping!
As a Registered Dietitian, I love takeout just as much as the next person, but when I can whip up one of my high-protein vegan dinner recipes that tastes just as amazing, why wait? Say goodbye to long delivery times and hello to your new favorite quick vegan meal, ready faster than your takeout driver can even find your street!
This Healthy Vegan Egg Roll in a Bowl comes together in less than 20 minutes in one pan on the stovetop using super simple ingredients that require basically no effort!
It has the same savory, umami-packed, fresh and crunchy flavor of egg rolls thats garlicky and gingery, but in bowl form, so we keep allll of the veggies (a whole pack of cabbage worth!) and protein but ditch the deep frying!
The Easiest Ingredients Ever
When I was first testing this vegan egg roll recipe, I had to do a double take when I realized how simple the recipe REALLY was.
Seriously, everything is probably already in your fridge and requires almost no chopping. We use bagged, sliced cabbage so you don’t have to wrestle with a full cabbage-But rest assured, if that’s all you have, I’ve totally tested this recipe using a whole cabbage and it still comes together super quickly!
Just like my 10-Minute Curry Tofu Salad (High Protein!), we also use extra firm tofu for a whopping 30 grams of protein per serving! But with that said, if medium or firm tofu are all you have on hand, I’ve tested those too, and they work perfectly!
If you end up having some leftover cabbage after making this vegan egg roll recipe, may I suggest using it to make my Crunchy Cabbage Sesame Ginger Salad with Tofu?! It’s perfect for meal prep since it stores well in the fridge and is totally crave-worthy!
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Make It More Filling!
Now, I’ve developed this vegan cabbage stir fry to be a super quick and light main dish, but if you want to bulk it up, I’ve also tested throwing in some quick cooking rice or noodles and it’s almost as quick and easy while being way more filling!
15-Minute Healthy Vegan Egg Roll in a Bowl
Ingredients
- 1 tbsp sesame oil
- 1 tbsp grated fresh ginger
- 4 cloves garlic minced
- 350 g extra firm tofu, crumbled
- 397 g coleslaw mix or shredded cabbage, about 6 cups
- 2 tbsp soy sauce
- 4 green onions thinly sliced, whites and greens separated
Optional
- chopped fresh cilantro
- sesame seeds
Equipment
Instructions
- Heat the sesame oil in a large pan over medium heat. Add the garlic and ginger and sauté for 1-2 minutes, then add the crumbled tofu and sauté for another 4-5 minutes, until the tofu starts to turn a light golden brown and become slightly crispy.
- Add the coleslaw mix or cabbage, soy sauce, and whites of the sliced green onions to the pan. Sauté for another 3-4 minutes, or until the cabbage wilts. Top with the greens of the onions, cilantro and sesame seeds if you'd like, and enjoy!
