We all love the egg rolls. This Chinese or Asian delicacy is one of the most comforting and satisfying things to eat. These deep fried rolls have the combination of textures that totally amaze you, the crunchy wrapping with flavorsome filling. But is fried healthy?
Let’s talk about if it can be made vegan and healthy while keeping a few elements the same. The answer is definitely yes, I am so in love with the concept that I made it as a hearty bowl. All you need is Tofu as the best alternative to the egg. And the rest of the ingredients are the same vegetables you use in rolls. This bowl is easy to make and literally takes 15 to 20 minutes in the kitchen from prepping to cooking. Indeed this will become a new favorite comfort food for you.
You Will Need…
Tofu: I am using firm tofu. The scrambled or diced tofu will give scrambled eggs like texture to the bowl. The taste may not be as prominent as eggs since tofu has a mild soy flavor but you can adjust seasoning to mimic the taste.
Cabbage: Fresh shredded cabbage will add crunch and earthy flavor. You can also use a coleslaw mix for bright and fresh flavors.
Carrots: Carrots will give an earthy sweet taste with vibrant color. You can either shred the carrots or cut in julienne to your liking.
Green Onions: Green onions are like the heart of all Asian cuisine and especially for egg rolls. It gives a slight oniony and peppery taste.
Garlic: Garlic will not only bring out the garlicky kick but also add spiciness. It also works as an aromatic ingredient making the dish smell irresistible.
Ginger: Ginger has a warm, earthy and spicy taste and gives the dish aroma just like garlic.
Low-sodium Soy Sauce or Tamari: Low-sodium Soy sauce is less salty than the regular one. I recommend it because regular soy sauce might make the dish overly salty, masking the true flavor of other ingredients. Tamari is just like soy sauce but less salty and more umami so you can use it too.
Rice Vinegar: Rice vinegar is less acidic than regular vinegar and has some sweet and mild flavor notes as well. It balances the earthiness and spiciness of the dish.
Sesame seeds: These are optional for garnish but highly recommended since it gives the dish an element of crunch and mild burst of warm sesame flavor.
Egg Roll in a Bowl
Ingredients
- 14 oz firm tofu (crumbled or finely diced)
- 4 cups cabbage (shredded)
- 2 medium carrots (julienned or shredded)
- 3 green onions (sliced)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 2 tablespoon low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds (optional for garnish)
- vegetable broth or water for sautéing (instead of oil)
- 4 cups cooked white or brown rice
Instructions
- In a large pan, cook the crumbled tofu over medium heat until it starts to brown slightly. If using an oil-free option, add a splash of vegetable broth or water to prevent sticking.
- Add minced garlic and ginger to the pan with the tofu. Sauté for 1-2 minutes until fragrant.
- Add the shredded cabbage, carrots, and green onions. Stir well to combine.
- Pour in the soy sauce and rice vinegar. Stir everything together and cook for another 5-7 minutes, until the vegetables are tender but still have a bit of crunch. If needed, add a little more broth or water to keep everything from sticking.
- Serve hot as a quick, healthy, and flavorful meal over white rice. Garnish with sesame seeds if desired.
Nutrition
Pro Tip
Remove excess water from tofu: If your tofu has lots of water then it will take time to brown in the pan. It is highly recommended to drain off the excess water by pressing it with pan between clean kitchen towel.
