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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


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!


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)


  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.