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–+ servings
Tofu Egg Roll in a Bowl

Tofu Egg Roll in a Bowl

5 from 4 votes
Serves: 4 servings
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes

Ingredients

  • 1 pack extra firm or firm tofu, 14 oz
  • 2 tbsp coconut aminos or low-sodium soy sauce
  • 2 tbsp avocado oil
  • 1/4 tsp salt

Egg roll in a bowl

  • 3-4 cups shredded cabbage- I like to use the pre-cut coleslaw bags
  • 1 cup shredded carrots
  • 1/2 white onion, diced
  • 1/3 cup coconut aminos
  • 1 tsp grated ginger
  • 3 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1-2 tsp sriracha
  • 1 tbsp sesame oil
  • 2 stalks green onions, diced
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper

Top with

  • Green onions, sesame seeds, sriracha

Directions

  1. Pat the tofu dry and crumble it into a large bowl. You can keep some chunks bigger and break them apart in the pan. Marinate the tofu in 2 tbsp of coconut aminos and 1/4 tsp salt for 15 minutes.
  2. Heat a large skillet on medium heat for 1 minute, then add in the avocado oil.
  3. Place the crumbled tofu in the pan and flatten it down with a wooden spatula. Cook the tofu for about 5-6 minutes on one side without flipping it. After about 5 minutes, give the tofu a toss and flatten it into the pan again. Let this side cook for another 5 minutes before flipping. Repeat until the tofu is completely browned- it should take about 25 minutes.
  4. After about 25 minutes, add the diced onions into the pan with the tbsp of sesame oil and cook on medium heat for about 5 minutes, until the onions begin to soften. After 5 minutes, add in the cabbage mix and stir together.
  5. In a small bowl, mix together the coconut aminos, garlic, ginger, green onion, rice vinegar, sriracha, salt u0026 pepper.
  6. Pour the sauce into the pan, and let the mixture cook over medium heat for 5-7 minutes.
  7. Serve over rice and top with sesame seeds, green onions and sriracha!