Name: Vegetarian Egg Roll in a Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

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!

Egg roll in a bowl

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.

This easy healthy vegetarian dinner recipe is full of veggies and so flavorful! Egg roll in a bowl is one of my favorite stir fry recipes made with tofu.

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

Tofu: extra firm works best for this recipe.
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

ingredients needed to make vegetarian egg roll in a bowl

How to make vegetarian egg roll in a bowl

Step 1: Drain the tofu and press it 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. If you don’t have a tofu press, just wrap the tofu in a kitchen towel and place something heavy on top of it like a cast iron skillet.

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 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.

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 this 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!

Vegetarian Egg Roll in a Bowl FAQs

Yes! This is a great time saving hack if you don’t want to cut up the cabbage yourself.

Leftover egg roll in a bowl can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in a skillet on the stove.

You could also make this recipe with your favorite vegan chicken. A grilled style meatless chicken would be delicious!