Tofu Egg Roll In a Bowl
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This flavorful tofu egg roll in a bowl is basically a healthy lazy version of savory egg rolls without any of the extra work and no deep-frying. It is high in protein, packed with veggies, gluten free, easy to make and always vegan.
Tofu Egg Roll in a Bowl
You will absolutely love biting into perfectly roasted and seasoned bits of tofu meat mixed throughout the cabbage filling beautifully seasoned with tons of umami and Chinese 5 spice for an authentically delicious flavor profile.
About the Cabbage
Any cabbage you want to use here will work fine. You can do all green or mix green it with purple, whatever you fancy. The important thing is to slice it as thin as you can ideally using a mandolin slicer for best even results. The recipe calls for 4 cups in total, make sure to pack those as much as you can.
The Seasonings
- Shoyu – its umami and saltiness perfectly seasons the cabbage the stir fried cabbage and aromatics.
- Rice Vinegar – a mild vinegar to compliment the deep savory flavor profile of the shoyu.
- Sesame Oil – toasted for that special flavor you expect from a good egg roll, a little bit goes a long way.
- Maple syrup – one teaspoon is all you need to balance out the umami flavor and add just a hint of sweetness.
Useful Recipe Tips + FAQ
- The Tofu Meat – for the ultimate texture and flavor I recommend boiling the tofu block for 5 to 10 minutes before using it. This will deliver a very clean canvas for the tofu to soak up all the seasonings and a great meaty texture. If the time doesn’t afford you this extra step don’t worry, you will still end up with a super tasty tofu filling. In either case there is NO NEED TO PRESS THE TOFU, the roasting process will take care of all that extra moisture.
- Chinese 5 Spice Powder – this is what gives the tofu filling its authentic flavor profile, a little bit goes a long way but do not skip it. If you decide not to make the tofu just add the 5 Spice to the cabbage filling.
- Add Ins – If desired you can stir fry some thinly sliced shiitake mushrooms with your cabbage or use them in lieu of the tofu if preferred.
- Serving Suggestion – This is perfect served straight into a bowl on its own or spooned over some rehydrated thin rice noodles like vermicelli or pho noodles.
- Leftovers – Reheat any leftovers in a skillet on the stove top or the microwave oven. Add a splash of water to create a little moisture for best results.
- Coleslaw Mix – If you don’t want to bother with shredding cabbage and carrots just use a store-bought coleslaw mix instead (I will never tell).
You’ll Also Love
- Tofu Feta Cheese
- Tofu Lettuce Wraps
- Fried Cabbage and Noodles
- Miso Shoyu Ramen
- Tropical Tofu Noodles
- King Oyster Mushroom Noodles
- Garlic Noodles
- Potsticker Salad
- Korean Glass Noodles Stir Fry.
How to Make Tofu Egg Roll in a Bowl
Tofu Egg Roll In a Bowl
This flavorful egg roll in a bowl is basically a healthy lazy version of savory egg rolls without any of the extra work and no deep-frying. It is high in protein, packed with veggies, gluten free, easy to make and always vegan.
Print Recipe
Ingredients
- 1 small yellow onion (diced or thinly sliced )
- 2 cups green cabbage (thinly shredded + packed)
- 2 cups purple cabbage (thinly shredded + packed well)
- 1 carrot (peeled + julienned or shredded)
- 3 Tbsp shoyu
- 1 Tbsp rice vinegar
- 1 Tbsp toasted sesame oil
- 1 tsp maple syrup
The Tofu Meat
- 16 oz extra firm tofu
- 2 Tbsp shoyu
- 1 Tbsp nutritional yeast
- 1 Chinese 5 spice powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tsp maple syrup
- Pinch of sea salt flakes
- 3 scallions thinly sliced (reserve some of the green tops for garnish)
- 3 large garlic cloves grated
- 2 tsp grated ginger root
Instructions
- Preheat oven to 400”F. Line a rimmed baking sheet with parchment paper and set aside.
- Bring a small pot of water to a rolling boil and season with a good pinch of salt.
- Drain the tofu (do not press) and cut it into 1 inch cubes. Add it to the boiling water and cook for 5 minutes. Drain in a colander and let sit until cool enough to handle.16 oz extra firm tofu
- To a mixing bowl add the tofu cubes and using your hand break them up into small ground bits. Toss with the shoyu, nooch, Chinese 5 spice, onion powder, paprika and maple syrup. (2 Tbsp shoyu + 1 Tbsp nutritional yeast +1 tsp Chinese 5 spice powder +1 tsp onion powder + 1 tsp sweet paprika + 1 tsp maple syrup + Pinch of sea salt flakes).1 tsp maple syrup, 16 oz extra firm tofu, 2 Tbsp shoyu, 1 Tbsp nutritional yeast, 1 Chinese 5 spice powder, 1 tsp onion powder, 1 tsp sweet paprika, Pinch of sea salt flakes
- Transfer the seasoned tofu to the prepared baking sheet, drizzle with olive oil all over the top and sprinkle with a pinch of salt flakes. Roast for 15 minutes.
- Mix the garlic, ginger and scallions with a light drizzle of olive oil and add them to the pan with the tofu. Toss to coat well and roast another 5 minutes just until the garlic is tamed taking care not to burn it. Remove from the oven.3 scallions, 3 large garlic cloves, 2 tsp grated ginger root
Stir Fry Cabbage
- Meanwhile preheat a heavy bottom cast iron skillet or wok over medium heat. Saute the onion with a pinch of salt in a drizzle of olive oil until softened and starts to get some color. Add the carrot and cabbage, turn up the heat and stir fry together until softened. Add the shoyu, rice vinegar, maple and toasted sesame oil and toss to coat well (3 Tbsp shoyu + 1 Tbsp rice vinegar +1 Tbsp toasted sesame oil +1 tsp maple syrup).1 small yellow onion , 2 cups green cabbage, 2 cups purple cabbage, 1 carrot, 3 Tbsp shoyu, 1 Tbsp rice vinegar, 1 Tbsp toasted sesame oil, 1 tsp maple syrup
- Transfer to a bowl and serve with the tofu ground on top garnished with some of the green scallion tops, red chili flakes and black sesame seeds.
Video
Notes
- Add Noodles - serve over thin rice noodles (like pho, vermicelli or even ramen noodle) cooked and then rinsed well under cold water.
Nutrition
Calories: 110kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1131mg | Potassium: 447mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3416IU | Vitamin C: 44mg | Calcium: 71mg | Iron: 1mg
Servings: 4 people
Calories: 110kcal
