15-Minute Healthy Vegan Egg Roll in a Bowl

A bowl of stir-fried shredded cabbage, carrots, green onions, and tofu, topped with sesame seeds and fresh cilantro, sits on a wooden surface with a sprig of cilantro, ginger, and a carrot nearby.

15-Minute Healthy Vegan Egg Roll in a Bowl

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 15 minutes, with almost no chopping!

Course Main Course

Cuisine American, Asian-Inspired

Diet Vegan, Vegetarian

Keyword healthy vegan stir fry recipe, high protein vegan dinner recipes, vegan cabbage stir fry, Vegan Egg Roll in a Bowl, vegan egg roll recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 400kcal

Author Lauren McNeill, RD

Equipment

1 Large pan

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

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!

Notes

Storing leftovers: I like to eat this best fresh, but you can refrigerate leftovers in an airtight container for up to 3 days!

Nutrition