This vegan egg roll in a bowl is packed with protein, veggies, and all the best egg roll flavors! It’s great when you want a healthy meal that tastes even better than takeout!

vegan Egg roll in a bowl
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The “egg roll in a bowl” trend has been around for a while — and I love the concept! It’s a great way to create a flavorful bowl packed with veggies. While most recipes use pork, I wanted to make a vegan version that would be just as satisfying. Adding crispy tofu is a great way to pump up the protein in this recipe while still keeping it plant-based. The crunchy cabbage, carrot, and radishes create the perfect texture — and the homemade sauce adds tons of flavor.

vegan Egg roll in a bowl

Ingredients & Substitutions

  • Extra Firm Tofu– This is an easy way to add lots of protein to the dish. Be sure to use extra firm tofu. If you don’t like tofu, try substituting it with tempeh.
  • Cornstarch– This helps give the tofu a crispy texture.
  • Neutral Oil (e.g., avocado or vegetable)– A little oil also helps make the tofu crispy and helps to soften the vegetables when cooking.
  • Green Cabbage– Shredded cabbage adds the crunchy flavor you expect in an egg roll. You could substitute with red cabbage.
  • Carrot– Crunchy carrot adds a little sweetness. You can substitute with julienned bell peppers.
  • Radishes– I love the peppery flavor and crunch of radishes, but you can leave them out or substitute them with water chestnuts.
  • Onion– This provides a savory flavor. You can substitute with red onion or shallots.
  • Garlic– Fresh garlic adds flavor to the sauce. You can substitute with garlic powder or minced garlic.
  • Ginger– I strongly recommend fresh ginger, but you can use ground ginger in a pinch.
  • Sesame Oil– This adds a rich, nutty flavor. I like the flavor of toasted sesame oil, but regular sesame oil is fine, too.
  • Sriracha– This provides heat to the sauce, but you can skip it if you don’t like things spicy. You could also substitute it with hot sauce or chili paste.
  • Soy sauce– This adds saltiness and umami to the sauce. Substitute with tamari or coconut aminos for a gluten-free option.
  • Green Onions– This adds a fresh flavor and a pop of color. Feel free to substitute with fresh cilantro instead.

What is extra firm tofu?

Extra firm tofu has less water, so it has a firmer texture making it easier to create crispy tofu. Because it has less moisture, it’s less porous, meaning it doesn’t absorb flavors as easily. That’s why we toss it in the sauce rather than marinate it.

How to Press Tofu

Cut the tofu into evenly sized pieces and spread them on a paper towel or clean, lint-free kitchen towel. Top with another layer of paper towels or a second clean kitchen towel. I usually do a layer of paper towels and then a kitchen towel on top of that. Top with something flat and heavy such as a large cast iron skillet or heavy book. Let the tofu sit like that for at least 15 minutes or up to an hour if you have time. This will help extract extra moisture from the tofu.

How to Make a Vegan Egg Roll in a Bowl

buffalo tofu taco steps
Slice the tofu into 1” cubes. Press the tofu to remove moisture then toss with cornstarch.
vegan Egg roll in a bowl
In a small bowl or measuring cup, combine the soy sauce, sesame oil, and sriracha. Whisk to blend. Set aside.
vegan Egg roll in a bowl
Heat the oil then add the cubed tofu, spreading in a single layer so all tofu comes in contact with the oil.
vegan Egg roll in a bowl
Cook the vegetables, then add the tofu back in with the sauce.
vegan Egg roll in a bowl
Top with green onions and serve.

How to Store Leftover Egg Roll in a Bowl

To store leftovers, allow them to cool before placing them in an airtight container and refrigerating for up to 3-4 days. When reheating, you can warm it on the stovetop or in the microwave. On the stovetop, heat in a non-stick pan with occasional stirring. For the microwave, transfer a portion to a microwave-safe dish, cover, and heat in one-minute intervals.

More Tofu Recipes

If you like this recipe, be sure to try my crispy tofu stir fry. For a different type of flavor, try my crispy buffalo tofu tacos, which are plant based and totally delicious!

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vegan Egg roll in a bowl

Vegan Egg Roll in a Bowl

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Time to Press Tofu: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: Serves 2-3 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

This vegan egg roll in a bowl is packed with protein, veggies, and all the best egg roll flavors! It’s great when you want a healthy meal that tastes even better than takeout!

Ingredients

Units Scale
  • 1 lb extra firm tofu, drained
  • 2 tablespoons cornstarch
  • 2 tablespoons neutral oil (like avocado oil or vegetable oil)
  • 1 cup shredded green cabbage,
  • 1 large carrot, peeled and shredded
  • 3 radishes, ends trimmed, cut into match sticks
  • 1 small yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sriracha (less if you don’t like it spicy)
  • 1/4 cup low-sodium soy sauce (or liquid aminos if gluten-free)
  • 1 tablespoon chopped green onions (green parts only)

Instructions

  1. Slice the tofu into 1” cubes. Spread the tofu out on a clean, lint-free kitchen towel (or a few layers of paper towels) and cover with an additional towel. Lay a heavy book, cast iron skillet, or other flat heavy object on top to press the tofu. Let it sit for at least 30 minutes to remove the moisture.
  2. Once the tofu has been pressed, toss it with the cornstarch until evenly coated.
  3. In a small bowl or measuring cup, combine the soy sauce, sesame oil, and sriracha. Whisk to blend. Set aside.
  4. Add 1 tablespoon oil to a large frying pan or wok over medium-high heat.
  5. Once hot, add cubed tofu, spreading in a single layer so all tofu comes in contact with the oil. Cook for 5 minutes without stirring until slight browning is happening on one side of tofu. Flip and continue to cook until the tofu is evenly browned.
  6. Remove the tofu from the skillet and reduce the heat to medium.
  7. Add the remaining tablespoon of oil and onion. Cook, stirring occasionally, until onion is starting to soften, 3-5 minutes.
  8. Add the garlic, ginger, cabbage, carrot, and radish. Stir frequently until the cabbage is softened, about 7 minutes.
  9. Add the sauce and add the tofu back to the skillet, stirring to distribute. Cook for an additional 3-5 minutes until most of the liquid is cooked off and the vegetables are tender.
  10. Garnish with sliced green onion. Serve with rice or noodles, if desired.