Crispy tofu, stir-fried cabbage, and a rich, umami-packed sauce — this Vegan Egg Roll in a Bowl is the easiest way to enjoy the flavors of a classic egg roll, no deep-frying required!

I still remember Saturday day trips with my mom and aunt to The Nankin Café, a legendary Chinese restaurant in downtown Minneapolis. We’d stroll through Dayton’s and Woolworths before settling in for amazing chow mein and egg rolls.

While this vegan version is different, it captures the essence of those special memories — but in a quicker, plant-based, home-cooked form.

P.S. Don’t skip the Egg Roll Dipping Sauce — it’s next-level good.

Why this recipe works

Crispy, flavorful tofu — Pressed, tossed with cornstarch, and pan-fried for golden brown, caramelized edges.
Bold, balanced sauce — Soy sauce, mirin, and maple syrup create the perfect umami-sweet combo.
Perfect veggie texture — Garlic, dried basil, and mint preserve flavor while keeping cabbage crisp.
One-pan efficiency — Less cleanup, maximum flavor layering.
Meal prep friendly — Stores well and pairs perfectly with my Egg Roll Dipping Sauce, which I make in advance. (I usually prep a jar at the start of the week — it’s a great dip for stir fry, tofu, rice, and more — especially on busy weeknights!)

How to make a Vegan Egg Roll Bowl

Find the complete recipe with measurements in the recipe card below.

Chop all your vegetables before cooking, so they’re ready to go.

Crumble the pressed tofu into small, uneven pieces. Toss with premade sauce, cornstarch, and salt.

Heat oil and add tofu. Let it sit undisturbed for 3-4 minutes (to develop golden edges), then pan-fry, stirring occasionally, for another 5-6 minutes until crispy. Remove tofu from pan and set aside.

In the same skillet, add the remaining oil. Sauté the onion and celery, stirring frequently. Add in your cabbage, carrots, and mushrooms and cook for 3 minutes. Then, stir in garlic and cook for another minute, stirring constantly.

Return crispy tofu to the skillet. Pour in the remaining sauce, cornstarch slurry, and stir for 1 minute until the sauce thickens slightly and coats everything evenly.

Serve warm, topped with green onions, sesame seeds, crispy wonton chips, and egg roll dipping sauce (if using).

In the kitchen tips

Prep first: Cut all veggies and measure ingredients before cooking for a smooth process.
Crispy tofu: crispy tofu hack: Press tofu longer for a firmer texture. Cornstarch helps lock in crispiness. Also, pan-fry without stirring for the first 3–4 minutes for golden, crispy edges.
High heat, quick stir: Helps veggies stay crisp.
Don’t overcrowd the pan: Cook tofu in a single layer to get the best texture.
Don’t skip the dipping sauce: Our Egg Roll Dipping Sauce is so worth making and takes this dish to the next level.

Substitutions & additions

For a meaty texture: Use crispy tempeh crumbles or extra mushrooms.
For extra crunch: Add water chestnuts, iceberg lettuce, or bean sprouts.
For a heartier meal: Stir in glass noodles or serve over rice or lo mein noodles.
For extra heat: Add a drizzle of chili sauce or sriracha.
For extra crunch: Top with crispy shallots, toasted peanuts, or cashews.

Storage & meal prep

Refrigeration: Store in an airtight container for up to 2-3 days.
Freezing: Not recommended.
Reheating: Warm in a skillet over medium heat with a splash of water or broth.
Meal prep tip: I like making a jar of my egg roll dipping sauce at the start of the week — it’s the perfect flavor booster for quick meals, tofu, and stir-fries!

What equipment you’ll need

Large skillet or wok
Tofu press or a kitchen towel + heavy pan
Mixing bowls

FAQ

Can I use store-bought coleslaw mix instead of shredding cabbage and carrots?
Absolutely! A coleslaw mix saves time and works perfectly in this recipe. If you prefer a fresh crunch, shredding cabbage and carrots yourself gives the best texture.
How do I make the tofu extra crispy?
Press it well, toss it in cornstarch, and let it cook undisturbed for the first few minutes. Using a hot pan also helps create that perfect golden crust.
Can I make this recipe oil-free?
Yes! Use a non-stick skillet and cook with water or broth instead of oil. Just be sure to keep stirring so nothing sticks.
What’s the best way to serve this?
With our Egg Roll dipping sauce — seriously, don’t skip it! It adds the perfect balance of tangy, savory, and sweet. You can also serve this dish with a side of rice or lo mein noodles for a heartier meal.