Plant-Based Egg Roll in a Bowl

May 5, 2021
Created by Harmons Dietitian
20 minutes
Serves 2
  • 1 block firm tofu, pressed and drained
  • 1 Tbsp toasted sesame oil, divided
  • 2 tsp sriracha*
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1/2 tsp ground ginger
  • 1 (14 oz) pkg coleslaw mix
  • 4 tsp low-sodium tamari
  • 2 tsp rice vinegar
  • 1/4 cup chopped cashews
  • 1/4 cup chopped fresh cilantro

This recipe is perfect for a fast and delicious dinner. If tofu isn’t your thing, skip the first step and substitute 4 scrambled eggs.

Cut tofu in half to get two slabs, and then slice into 1” wide strips. In a nonstick frying pan over medium-high heat, add half of sesame oil. Pan-fry tofu on one side until golden, about 5 minutes. Flip and cook for another 5 minutes. Remove from heat and drizzle warm tofu with sriracha. Toss until evenly coated. Set aside.

Wipe out pan and heat remaining sesame oil over medium-high heat. Add onion to pan and cook until translucent, 3 minutes. Add garlic and ginger and cook until fragrant, 30 seconds. Add coleslaw and cook until crisp-tender, about 3 minutes. Season vegetables with tamari and rice vinegar and toss to evenly coat. Remove from heat.

Serve tofu over vegetables. Garnish with cashews and cilantro.

*Note that some sriracha sauces are not vegan. Be sure to choose a vegan option if needed.

Nutrition per serving: 370 calories; 22g total fat (3.5g saturated); 590mg sodium; 27g carbohydrates; 7g dietary fiber; 11g sugar (0g added sugar); 22g protein