This recipe tastes like greasy take out, but it's healthy, vegan, easy to make, and so super delicious! Skip the fuss of working with wrappers, and using a fatty deep fryer, and make a vegan egg roll in a bowl instead! This dish tastes just like an egg roll but without the wrapper. Seasoned tofu crumbles, stir fried cabbage, tossed in a sweet and salty sauce. Serve this stir fry over rice or rice noodles for an easy weeknight meal.
30-minutes to make with ingredients you might already have in your kitchen. Vegan egg roll in a bowl is great served fresh, but it also makes super yummy leftovers served hot or cold, which is perfect for meal prepping or packing your lunch box. If you're not into tofu, you can replace it with crumbled tempeh, sliced mushrooms, or any kind of veggie ground that you enjoy.
Traditionally egg rolls are stuffed with stir fried cabbage and carrot with some kind of ground meat. To make this vegan version I subbed the ground meat with crumbled tofu. The tofu is pressed and sautéd so that when the marinade is added it become super juicy and flavourful. And speaking of the marinade, often egg rolls are served with plum sauce for dipping, so I added it directly into the marinade for that authentic taste!
To Make Vegan Egg Roll in a Bowl:
To prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.
Make the sauce: Add all of the sauce ingredients to a small bowl and whisk to combine. Set aside.
Prepare the filling: In a large skillet or non-stick pan heat 1 tablespoon sesame oil over medium-high heat. Add the onion, garlic, and ginger. Sauté for about 5 minutes until the onions turn translucent and begin to brown.
Reduce the heat to medium and use your hands to crumble the tofu into the pan. Cook for about 5 minutes until the tofu begins to brown. Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown. Pour in about ½ of the prepared sauce and stir to combine. Remove the tofu mixture from the pan and set aside.
Return the pan to medium-high heat and add the remaining tablespoon of sesame oil. Add the cabbage and carrot and sauté until the cabbage is tender, about 5 minutes more.
Add the tofu mixture and all of the remaining sauce and heat through.
Serve hot with rice (if using) and garnish green onions, peanuts, and dress with more soy sauce, plum sauce, or hot sauce to taste if you like.
Bon appetegan!
Sam Turnbull.
Vegan Egg Roll in a Bowl!
My Notes:
Ingredients
For the sauce:
- ¼ cup soy sauce (gluten-free if preferred)
- 3 tablespoons plum sauce or sweet and sour sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
For tofu and cabbage:
- 2 tablespoon sesame oil, divided
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 12 oz block extra-firm or firm tofu, drained and pressed (see step 1)
- 16 oz cabbage (green, purple, or a combo), (16oz) finely shredded
- 1 large carrot, peeled and grated
Optional:
- 2 green onions, sliced
- ½ cup roasted salted peanuts
- an extra drizzle of plum sauce, soy sauce, or Sriracha
- cooked rice or rice noodles, for serving
Instructions
- To prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.
- Make the sauce: Add all of the sauce ingredients to a small bowl and whisk to combine. Set aside.
- Prepare the filling: In a large skillet or non-stick pan heat 1 tablespoon sesame oil over medium-high heat. Add the onion, garlic, and ginger. Sauté for about 5 minutes until the onions turn translucent and begin to brown.Reduce the heat to medium and use your hands to crumble the tofu into the pan. Cook for about 5 minutes until the tofu begins to brown. Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown. Pour in about ½ of the prepared sauce and stir to combine. Remove the tofu mixture from the pan and set aside.
- Return the pan to medium-high heat and add the remaining tablespoon of sesame oil. Add the cabbage and carrot and sauté until the cabbage is tender, about 5 minutes more. Add the tofu mixture and all of the remaining sauce and heat through. Serve hot with rice (if using) and garnish green onions, peanuts, and dress with more soy sauce, plum sauce, or hot sauce to taste if you like.
Paula says
So good! I’ve made this several times now & keep coming back, as it’s so easy & inexpensive. I usually sub sweet chili sauce for the duck/sweet & sour sauce.
Yvonne Delahunt says
Yummy! I made this for dinner tonight and my it was delicious! I used 2 tbsp of ginger jam as I didn’t have plum sauce and served it on rice noodles as you suggested. Definitely a keeper!
Andrea says
Made according to the directions but it was just "ok". Maybe it's because the egg rolls I'm used to are different than the intended flavour of this dish. Unfortunately, I probably won't make it again.
Melody Fordham says
OMG! This is SOOO GOOD and fast!! Thank you! Better than ANY egg roll I’ve eaten. Haven’t been disappointed with any of your recipes. Have both your books too Thank you for your loving labors.
Sam Turnbull says
Aww you're most welcome, glad you enjoy!!
Karen Pearson says
I saw this recipe and was lucky enough to have all the ingredients on hand, except the tofu, but I substituted mushrooms as suggested. Not exactly like an egg roll but close enough and very tasty. The suggestion in another review about adding wonton strips is a good one; I think it was the flavour and texture of the egg roll wrapper that I was missing. I will definitely make this again.
Kelly says
This was really good, even my meat eating hubby enjoyed it.
Greg Nolan says
This was really great - even if I did accidentally forget my ginger and garlic. oops. Even the kids ate it, which is saying something.
Allison says
Super easy and flavorful! Love that it's a healthier version of a favorite food. We added crunchy wonton strips for more crunch!
Mortimer says
This was really good. I used minced (jarred) garlic and ginger about 2 tsp each. Also for the drizzle at the end I used 1.5 tbsp soya sauce, 1.5 tbsp plum sauce and 1 tsp sriracha. Amazing!
Great recipe!
Sam Turnbull says
So happy you enjoyed Mortimer 🙂
Holly Thompson says
I usually love all the recipes from this blog (and the book) but this one wasn't a hit. I was expecting it to be very flavourful, and it just wasn't. It wasn't bad, but it just wasn't good either.
Susan says
Since going whole food plant based really missing Chinese take out, egg rolls my favorite, this recipe nails it! sesame oil, green onions, garlic and ginger make it authentic tasting. So thankful for you! Blessings
Sam Turnbull says
So happy you enjoyed it!
Paula says
Super tasty! I’ve made this a couple times now. Both times, I’ve subbed sweet chili sauce for the duck/sweet & sour sauce. I like topping with the green onions, peanuts, sriracha, & extra drizzle of sweet chili sauce; these really take the dish up a level, so I wouldn’t skip these. I also like that this recipe uses staples I generally have on hand; all I usually have to pick up is the coleslaw mix. Thank you for sharing!
Sam Turnbull says
Wonderful Paula! Thrilled you enjoyed it so much 🙂
Jennifer says
We made this last night exactly according to the recipe, with all the suggested add-ons and it was a big hit. Thank you for once again getting us out of a dinner rotation rut with a creative and delicious recipe. 🙂
Sam Turnbull says
Wonderful! Thrilled you loved it so much, Jennifer 🙂
Janice says
I've only made this once before so I was pleasantly surprised when my husband requested it as his birthday dinner. We're all a fan of this one! I used a bag of coleslaw to replace the cabbage/carrot and make this even easier, but this recipe is a definite winner!
Sam Turnbull says
Wonderful! So happy you loved it, Janice 🙂
Sky says
Made this tonight--used a jar of homemade fake meat crumbles from the freezer as protein, used extra veg to use up CSA produce, and orange sauce instead of plum sauce. DELICIOUS! I forgot to make rice with dinner but am making some so I can box up leftovers for cold lunches the rest of this week.
Sam Turnbull says
Great!! 🙂
Rachel says
This was awesome. I made a double batch and thought I over did it because there was so much but then my husband ate half of it in one sitting. Super good and easy. I added some chopped mango too.
Sam Turnbull says
Haha! Wonderful! SO happy you loved it 🙂
Mel says
This is amazing!! It was surprisingly quick to throw together even though I'm pretty slow at cooking and it tasted as good as the egg rolls my family makes (but don't tell them that!). Will definitely be making this again (and often!).
Sam Turnbull says
That's wonderful Mel! Thrilled you enjoyed it so much 🙂
Sam Turnbull says
Haha! I love that story! So happy you love the vegan version even more 🙂
Laura D says
Oh one more question/ suggestion: what type of rice vinegar- unseasoned or seasoned? I went with unseasoned but it would be helpful if you could specify in the recipe!
Sam Turnbull says
Unseasoned 🙂
Laura D says
Yummy! The whole family really enjoyed this, even the kids. Mine definitely didn't look as pretty as yours- the tofu veggie filling kind of all mixed together in a limp, sauteed veggie sort of way and I only used green cabbage so it didn't have that pop of purple... I was a little concerned but it tasted fantastic!
I couldn't readily get plum sauce so I used housing and it worked fine as a substitute. Served over sushi rice, although next time it would be fun to throw in some rice sticks too. Thanks again for a wonderful recipe!
Sam Turnbull says
So happy you enjoyed it, Laura!
Jillian says
This was DELISH! We also did hoisin sauce + plum vinegar instead of rice vinegar, as suggested by another reader + lime/crushed peanuts to finish. Used a bag of cabbage mix that already had shedded carrots in it! Added a little spring roll sauce as a drizzle on top- yum!! Thanks Sam!
Sam Turnbull says
Wonderful! Thrilled you enjoyed, Jillian 🙂
Amanda says
A winner for sure! I had no tofu so I just subbed mushrooms and it came out amazing!
Sam Turnbull says
Wonderful!
Srivani says
Wow! This was absolutely DELICIOUS! In typical Sam-style, also super easy. I used Napa cabbage for the cabbage; and served over medium thick rice noodles. So good; definitely adding to the regular rotation! Thanks Sam.
Sam Turnbull says
Woohoo!! So glad you loved it, Srivani!! 🙂
Lynn says
Another winner Sam. This is sooooo good. Simple, tasty and filling. Thank you for another great recipe.
Sam Turnbull says
You're most welcome, Lynn. Happy you enjoyed!
kelly says
This is so good! I added some hoisin sauce and it reminded me so much of vegetarian moo shu that I looked up the recipe for mandarin pancakes (surprisingly easy to make) and made a second batch so I could moo shu your recipe. So delicious!!!!
Sam Turnbull says
Oh what a wonderful idea! Now I'm craving that!
in2insight says
Wow, this one rocked our taste buds.
Was not sure what it would be like, but it was so much fun to cook and a pleasure to devour.
Great flavors with nice textures.
Could not find plum sauce so used hosien sauce instead and subbed ume plub vinegar for the rice one to add some sour flavor back.
Thank you for this awesome recipe.
Sam Turnbull says
Yay! Thrilled you enjoyed it so much 🙂
Cheryl says
My whole family loved this! I served with rice noodles and lime wedges. Next time I'll probably add edamame too. Thanks for the great recipe!
Sam Turnbull says
Thrilled you loved it Cheryl!!
Jenn says
Amazing! Healthy ingredients, easy to make, comfort food, and veggies veggies veggies make this meal perfection. Thank you Sam for yet another wonderful recipe. I’m adding this to the rotation.
Sam Turnbull says
Yay!! So happy you enjoyed it so much, Jenn 🙂
Eya Donald Greenland says
I used Savoy cabbage, which is milder. This was an excellent dish that served four generously (everyone went for seconds and there's some left over for breakfast). We followed it up with Lemon Pie from Fuss Free Vegan. Happy carnivores are napping everywhere.
Sam Turnbull says
Sounds fantastic! So happy you enjoyed it 🙂
Jill says
Hi Sam!
I'm going to make this next week, but I can't eat tofu, what can I use as a protein instead? BTW, I love your cookbook! Everything I have made from it has turned out amazing. Can we look forward to another one??
Sam Turnbull says
Hi Jill, try tempeh (if you can eat it) or another type of vegan meat crumble such as Beyond Meat, Yves veggie ground round, or other. There's lots available these days. You may need a little less sauce as most crumbles come already seasoned (but it's never a bad idea to have extra sauce)! And thank you!! You will have to wait and see... 😉
Katey says
You can always use low sodium soy sauce (or tamari) and unsalted peanuts.
Michelle says
I have recently been cooking with my nephew. This was the third thing we’ve made and his favorite so far. Thank you for creating and sharing. Will be looking for more projects suited for school lunches... if we make enough for there to be leftovers, that is.
Sam Turnbull says
Wonderful!! Thrilled you both enjoyed it 🙂
Melissa says
Hi, Sam! Would hoison sauce work in place of the plum sauce? Can't wait to try this. Thank you!
Sam Turnbull says
Yes that would be delicious as well! Enjoy!
Milo Tawil says
Hi what plum sauce do you use?
Sam Turnbull says
Any brand will do, they are basically all the same. 🙂