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High-Protein Vegan Tofu and Cabbage Egg Roll Bowl

This Oil-Free Vegan Tofu and Cabbage Egg Roll Bowl combines crunchy veggies with Asian flavors for a satisfying and flavor-filled meal. Packed with healthy plant-based protein, it's a go-to meal for quick weeknight cooking.
Total Time30 minutes
Course: Dinner, Entree, Lunch
Cuisine: Asian, Chinese, Gluten-Free, Healthy, Plant-Based, Vegan, Vegetarian
Keyword: 30 minutes or less, asian, cabbage, crunchy, oil-free, one pot meal, plant-based, protein, quick, stir-fry, tofu, water chestnuts, wfpb
Servings: 3
Calories: 306kcal

Ingredients

  • 1 16-ounce package extra-firm high protein tofu
  • 1 bunch 6 medium scallions, green and white parts divided
  • 1/2 cup diced red onion
  • 2 teaspoons fresh ginger minced or grated
  • 1 12-ounce bag coleslaw (mix of green cabbage, red cabbage, and carrots)
  • 5 cloves garlic minced or grated
  • 1 tablespoon sriracha
  • 2 tablespoons tamari
  • 1 tablespoon unseasoned rice wine vinegar
  • 1 8-ounce can sliced water chestnuts, drained and rinsed
  • Toasted sesame seeds and Sriracha to garnish

Instructions

  • To make the Tofu and Cabbage Egg Roll Bowl: Open the package of tofu and drain off the water. Place the tofu in a small bowl and use your hands to crumble into small pieces. Crumble until the texture looks like ground meat. Set aside
  • Heat a large, wide non-stick pan or wok over medium-high heat.
  • While the pan pre-heats, thinly slice the scallions and set the green slices aside (you'll use them later to garnish). Dice your onion and mince the ginger.
  • Add the white scallion slices, red onion, and ginger to the pan. Saute, stirring often, until then start to soften 2-3 minutes.
  • Add the coleslaw and garlic. Saute, stirring often, until the cabbage starts to wilt, about 3-5 minutes.
  • While you're sauteing, you can drain, rinse, and slice the water chestnuts.
  • Add the crumbled tofu. Saute, stirring often, to release the moisture in the pan. Cook until the mixture is quite dry - it will start to stick to the bottom of the pan. The cabbage should be tender but still have some crunch.
  • Add the sriracha, tamari, and rice wine vinegar. Cook 1 more seconds, stirring well to combine everything.
  • Turn off the heat and add the water chestnuts.
  • Garnish with the green sliced scallions, toasted sesame seeds, and extra sriracha.
  • Serve immediately and enjoy!

Notes

Yield: About 7 cups