Stessy Rose September 20, 2025

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Vegan Tofu Egg Roll in a Bowl

Name: Vegan Tofu Egg Roll in a Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 block extra firm tofu; 2 tablespoons coconut aminos (or low-sodium soy sauce); 1 tablespoon neutral tasting oil (such as avocado or sunflower seed); 1 teaspoon garlic powder; ½ teaspoon salt; 1 bag rainbow or regular coleslaw (14 or 16 oz) (or shredded cabbage); 1 medium to large carrot (julienned, matchstick cut or shredded); 1 red bell pepper (sliced into strips); ½ large onion (sliced); 2 cloves garlic (minced); 1 small piece of ginger (about half a thumb, grated or minced); 2 teaspoons toasted sesame oil; ¼ cup coconut aminos (or low-sodium soy sauce); 1 tablespoon rice vinegar; ½ cup dry roasted peanuts (halved or crushed); Salt and pepper (to taste); Chopped scallions and/or cilantro (for garnish); ¼ cup creamy all-natural peanut butter; 1 tablespoon Sriracha sauce (or more); Juice from 1 lime

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Why make this recipe

Vegan Tofu Egg Roll in a Bowl is a delicious and healthy twist on classic egg rolls. This recipe brings all the flavors you love but in a quicker, simpler form. It’s a great option for a weeknight dinner or meal prep. Plus, it’s packed with veggies and plant-based protein, making it nutritious and filling. If you’re looking for a tasty and easy vegan meal, this dish is perfect for you!

How to make Vegan Tofu Egg Roll in a Bowl

Ingredients

1 block extra firm tofu
2 tablespoons coconut aminos (or low-sodium soy sauce)
1 tablespoon neutral tasting oil (such as avocado or sunflower seed)
1 teaspoon garlic powder
½ teaspoon salt
1 bag rainbow or regular coleslaw (14 or 16 oz) (or shredded cabbage)
1 medium to large carrot (julienned, matchstick cut or shredded)
1 red bell pepper (sliced into strips)
½ large onion (sliced)
2 cloves garlic (minced)
1 small piece of ginger (about half a thumb, grated or minced)
2 teaspoons toasted sesame oil
¼ cup coconut aminos (or low-sodium soy sauce)
1 tablespoon rice vinegar
½ cup dry roasted peanuts (halved or crushed)
Salt and pepper (to taste)
Chopped scallions and/or cilantro (for garnish)
¼ cup creamy all-natural peanut butter
1 tablespoon Sriracha sauce (or more)
Juice from 1 lime

Directions

Remove excessive moisture from the tofu by wrapping it in a couple of paper towels or a clean kitchen towel. Place something heavy on top, like a cast iron skillet. If you have a tofu press, use that instead.
Crumble the pressed tofu into a bowl. Add coconut aminos (or soy sauce), oil, garlic powder, and salt. Mix with a spoon until combined.
Heat up a large skillet and pour in the tofu crumbles. Use a wooden spoon or spatula to press the tofu into one layer. Cook on medium heat for 4 minutes. Give it a stir, press, and cook for another 4 minutes. Repeat until the tofu is nicely browned on all sides. Remove from the skillet and set aside.
Make the sauce. In a small bowl, whisk together peanut butter, Sriracha sauce, and lime juice until smooth. If it’s too thick, add a splash of cold water and mix until you reach a pourable consistency.
In the same skillet, heat sesame oil. Add minced garlic and ginger, and stir fry until fragrant, about 1 minute. Then add the coleslaw mix or cabbage, carrots, peppers, and onions. Stir fry for a few minutes on medium-high heat until the veggies are softened. Add a splash of water if the veggies start browning too much.
Add coconut aminos and rice vinegar and cook for a couple more minutes, stirring often.
Return the cooked tofu crumbles to the skillet and stir well. Season with salt and pepper and add crushed peanuts. Give it one last stir.
Serve drizzled with spicy peanut sauce and garnished with fresh chopped cilantro.

How to serve Vegan Tofu Egg Roll in a Bowl

You can serve Vegan Tofu Egg Roll in a Bowl warm, straight from the skillet. It pairs well with rice or cauliflower rice if you want to make it even heartier. Drizzle the spicy peanut sauce on top for extra flavor, and don’t forget the fresh scallions or cilantro to add a touch of freshness.

How to store Vegan Tofu Egg Roll in a Bowl

If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for 3 to 4 days. Reheat in a skillet or microwave when ready to eat. Just be careful not to overcook the leftovers to keep the veggies from getting mushy.

Tips to make Vegan Tofu Egg Roll in a Bowl

Make sure to really press the tofu before cooking. This helps it get crispy and absorb the flavors better.
Feel free to add other vegetables you like. Snap peas, mushrooms, or broccoli would be great additions.
Adjust the amount of Sriracha to your spice preference. If you like it spicier, add more!

Variation

You can switch up the sauce if you prefer a different flavor. A sesame ginger dressing or hoisin sauce could work well too. You can also add cooked rice noodles to make it even more filling.

FAQs

Can I use other protein instead of tofu?
Yes! You can substitute tofu with tempeh, seitan, or even chickpeas for a different texture and protein source.

Is this recipe gluten-free?
To make this recipe gluten-free, ensure you use gluten-free soy sauce or coconut aminos, and double-check all other ingredients for gluten content.

Can I make this recipe ahead of time?
Yes! This recipe can be made in advance and stored in the refrigerator. Just reheat when you’re ready to enjoy it!