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.
Keyword crispy tofu, egg roll in a bowl, tofu bowl
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.