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Egg Roll in a Bowl!

Gimme a healthier way to eat an egg roll...and I'm all about it! This one is vegan, gluten-free, and refined-sugar-free. Makes the perfect quick meal and super easy for meal prep!

What you need...

10 oz extra firm tofu, cut into 1/4 inch cubes

1/2 cup coconut aminos (can sub oy or tamari just use 1/4 cup)

1 tsp tamari

1/2 tsp chili garlic paste 

1/2 tsp agave or honey

1/4 tsp black pepper

2/3 cups carrots, grated  (2 carrots)

1/2 medium white onion, thinly sliced

1 tbsp ginger, freshly grated

4 garlic cloves, minced

2 cups green cabbage, thinly sliced

1 cup red cabbage, thinly sliced 

  • get a medium to large skillet & heat oil on medium-high. Add tofu and cook till golden brown about 3-4 minutes per side. maybe stir more frequently to avoid sticking. Add more oil if necessary. 

  • then in a small bowl whisk together coconut aminos (can sub soy sauce or tamari), agave, black pepper and sriracha ( can sub chili garlic sauce).  

  • Pour sauce over tofu then add onion and sauté for 1 minute.

  • toss in the ginger and garlic; sauté till fragrant.

  • toss in cabbage and carrots sauté about 5 minutes.

  • Divide among bowls and top with your favorite garnishes.

  • you can serve or rice or rice noodles...too!

Top it off with a few of these for an extra kick!

siracha or garlic chili sauce coconut aminos peanuts bean sprouts green onion avocado




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