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vegetarian egg roll in a bowl close up
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5 from 1 vote

Vegetarian Egg Roll in a Bowl

An easy and healthy alternative to an Egg Roll
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Servings: 2
Calories: 418kcal
Author: Sula


  • 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.