Vegetarian Egg Roll in a Bowl
An easy and healthy alternative to an Egg Roll
- 2-3 TB oil for cooking peanut, sesame or canola oil
- 7 oz tofu extra-firm (about half a block)
- 1 TB soy sauce to marinade
- 1 TB sherry to marinade
- 1 garlic clove
- 1-2 slices fresh ginger
- 2 eggs beaten
- 14 oz coleslaw mix
- ½ small onion chopped
- 2 TB soy sauce
- 1 TB toasted sesame oil
Place the tofu between layers of a towel and put something heavy on top to press out liquid. Let rest for 20-30 minutes then remove. Crumble tofu into a small bowl. Add 1 tablespoon each of sherry and soy sauce. Stir to combine. Set aside while you prep the other ingredients.
Chop the onion, beat the eggs and slice the garlic and ginger.
Heat 2 tablespoons oil on medium-high heat in a wok or large skillet. When the oil is hot, add the sliced garlic and ginger. Stir fry for about a minute, until just starting to brown, then remove garlic and ginger from the oil.
Add tofu to pan and stir fry gently for a minute. Then push to one area of the pan.
Pour the eggs into an open area of the pan and stir fry rapidly for 1 – 2 minutes, until cooked.
Add chopped onion to the pan and stir fry 30 seconds.
Add coleslaw mix and 2 tablespoons soy sauce. Stir fry the entire pan contents together for 1- 2 minutes until cabbage is just beginning to wilt.
Remove from heat, sprinkle with toasted sesame oil and serve.
Calories: 418kcal | Carbohydrates: 19g | Protein: 20g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 1612mg | Potassium: 495mg | Fiber: 6g | Sugar: 9g | Vitamin A: 432IU | Vitamin C: 75mg | Calcium: 234mg | Iron: 4mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.