Name: Egg Roll in a Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons vegetable oil (($0.06)); 1 block extra-firm tofu (drained and pressed ($3.36)); 5 ounces shiitake mushrooms (chopped ($1.45)); 4 cloves garlic (minced ($0.24)); 1 tablespoon ginger (minced or grated ($0.22)); 4 stalks green onion (chopped, whites and greens separated ($0.22)); ½ teaspoon salt (($0.02)); 8 cups cabbage (thinly sliced ($3.48)); 3 medium carrots (grated ($0.24)); ¼ cup soy sauce (($0.35)); 3 tablespoon hoisin sauce (($0.60)); 1 tablespoon chili garlic sauce or sriracha (($0.15)); 1 tablespoon rice vinegar (($0.12)); 1 tablespoon sesame oil (($0.19)); Chopped cilantro

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Skip the Chinese takeout and deep frying with this delicious Vegan Egg Roll in a Bowl recipe! Crispy tofu crumbles and shiitake mushrooms pan-fried, then tossed with a deliciously savory sauce and crunchy cabbage. Perfect healthy dinner for busy weeknights, meal prep, or cleaning out the fridge!

Bowl of vegan egg roll in a bowl with chopsticks and sesame seeds as garnish.

Egg roll bowls are typically made with ground pork or ground beef, but meat is very expensive at the grocery store. Instead, I like to make this easy weeknight dinner with one of my favorite affordable plant-based proteins: tofu!

It's easily one of my favorite Chinese Tofu Recipes and Vegan Stir Fry Recipes – exactly why it's earned a permanent spot on my Top 30 Budget-Friendly Dinners for Two!

All in all, this vegan version is a cheap $10 dinner, a great way to reduce food waste, and packed with flavor, making it a delicious addition to our meal plan year round.

Ingredients You'll Need

*All ingredient measurements are down below in the recipe card!

Tofu: For this recipe, I recommend using extra-firm tofu. It's hearty and firm enough to hold up when tossed in the skillet and meaty enough to replace the typical ground beef or pork. In order to help it absorb the flavors in the sauce, press it for 15-30 minutes before crumbling!
Mushrooms: I love the meatiness and umami flavor of shiitake mushrooms. Just like in my Homemade Vegan Ground Beef, they add the perfect texture here.
Aromatics: You'll need freshly grated ginger, green onion, and garlic for a flavor boost that elevates the dish.
Cabbage: Finely shredded green cabbage works best. I like to buy whole heads of cabbage and shred it myself because it's significantly cheaper, but you can also purchase pre-shredded coleslaw mix bags to make things quick and easy.
Soy sauce: Necessary for that salty umami flavor we love in egg rolls. Feel free to use traditional soy sauce or if gluten-free, opt for tamari.
Rice vinegar: Adds acidity and brightness that helps balance the more savory notes. I used unseasoned rice vinegar, but seasoned rice vinegar can work in a pinch.
Chili garlic sauce: Adds a kick and additional depth of flavor. Srirach is a great substitute.
Hoisin sauce: An absolute essential! Hoisin sauce adds sweetness, depth, and a layer of richness you simply can't get with any other ingredient. Don't skimp on this or try to substitute it – it simply won't be the same.

Optional Additions

If you're looking to boost the veggies or add an additional crunch, check out these add in ideas:

Water chestnuts
Snap peas or snow peas
Bean sprouts
Edamame
Garlic oil
Chili oil
Toasted sesame oil

How to Make Vegan Egg Roll in a Bowl

Step 1: Make the sauce

In a small bowl, whisk together the soy sauce, hoisin sauce, chili garlic sauce, and rice vinegar.

Bowl of sauce whisked together with whisk in the bowl.

Step 2: Brown the tofu and mushrooms

Sauté the crumbled tofu and chopped mushrooms in a large skillet over medium heat for 8-10 minutes, or until the mushrooms are dry and everything is beginning to brown.

Crumbled tofu and mushrooms in a large skillet

Step 3: Add aromatics and half the sauce

Add the garlic, ginger, whites of the green onions, salt, and half the sauce. Stir to combine.

Egg roll in a bowl ingredients in large skillet.

Step 4: Add carrots and cabbage

Add the cabbage and carrot and mix everything together. Sauté for another 5 minutes or until the cabbage is slightly wilted. Add the rest of the sauce and cook for another 2 minutes or until the mixture is combined and any liquid has reduced. Sprinkle with sesame seeds and extra green onion. Enjoy!

Egg roll in a bowl tossed to combine in large skillet.

Recipe FAQs

What other proteins can I use to make this egg roll in a bowl?

Out of tofu? No problem 😎 You can also use rehydrated and chopped soy curls, or finely chopped bricks of tempeh to resemble a crumbled texture.

Or, use your favorite store-bought beef like Beyond Meat, or homemade vegan beef. And of course, if you are not vegan, you can always use any kind of ground meat – 1 pound of ground beef, ground pork, ground turkey, or ground chicken.

Is this recipe gluten-free?

As written, this delicious vegan egg roll in a bowl is not gluten-free because it contains soy sauce and hoisin sauce. However, if you swap in a gluten-free hoisin sauce and gluten-free soy sauce like tamari, it is naturally gluten-free.

Can I freeze leftovers?

Unfortunately leftover cooked cabbage does not freeze very well. It tends to become mushy and loses its texture upon thawing because of it's high water content.

Instead, I'd recommend repurposing the ingredients by turning them into lettuce wraps, adding them to noodles or rice, turning it into fried rice, or wrapping them in egg roll wrappers to make traditional egg rolls!

Do I have to press the tofu?

You don't have to press the tofu, per se, but I do recommend it because it helps the tofu crumbles absorb the flavors in the sauce. I use this cheap tofu press to do all the work for me.

Storage Instructions

Leftovers will keep in an airtight container in the refrigerator for up to 5 days. Reheat leftovers in the microwave or in a large skillet on the stovetop until heated through.