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overhead of a white bowl with crispy tofu egg roll topped with sesame seeds

Tofu Egg Roll in a Bowl

How to make a Tofu Egg Roll in a Bowl that tastes like the Chinese appetizer, but is a gluten-free and vegan version. Made with fresh kale, coleslaw mix, and tofu for protein. You can make them for vegetarian meal prep, lunch, or a quick dinner idea.
Course Entree
Cuisine Asian
Keyword crispy tofu, egg roll in a bowl, tofu bowl
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 464kcal


  • 1 block (14oz) super firm tofu*
  • 2 tablespoons avocado oil/olive oil
  • 1/2 white onion , diced (about 1 cup)
  • 3 garlic cloves , minced
  • 1/4 cup tamari/soy sauce , divided
  • 1 package coleslaw mix (12-14oz)
  • 1 head curly kale (about 3 cups chopped)
  • 2 tablespoons rice wine vinegar
  • 1- 2 teaspoons sriracha hot sauce
  • 2 teaspoon toasted sesame oil
  • 1/2 bunch scallions , thinly sliced (about 3 - 4 scallions)
  • Water as needed


  • Heat 1 tablespoon of oil in a large pan. Cut the tofu into 1" cubes and add it to the pan. Cook for 3 - 4 minutes per side until it's crispy.
  • While the tofu is cooking, heat the second tablespoon of oil in a separate pan. Once hot, add the garlic and onion, and saute for 2 - 3 minutes until soft. Add the ginger and two tablespoons of tamari and stir together.
  • Add the coleslaw mix and kale and saute until everything has wilted. Add a tablespoon or two of water during the cooking process to help it steam.
  • Once softened, add the tofu, the remaining tamari, rice vinegar, hot sauce, toasted sesame oil, and scallions. Cook for another minute or so until everything is combined and flavorful.
  • Serve immediately with a few extra scallions and some sesame seeds.



Serving: 1bowl | Calories: 464kcal | Carbohydrates: 31g | Protein: 28g | Fat: 28g | Saturated Fat: 3g | Sodium: 1863mg | Potassium: 968mg | Fiber: 7g | Sugar: 9g | Vitamin A: 10275IU | Vitamin C: 202mg | Calcium: 502mg | Iron: 6mg