Crispy tofu, stir-fried cabbage, and a bold, umami sauce—this Vegan Egg Roll in a Bowl delivers all the flavor of a classic egg roll, minus the deep fryer.
Love big flavor? Try my Thai Noodle Salad, Stir-Fried Zucchini, or Coconut Milk Pasta next!
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I still remember Saturday trips with my mom and my aunt to The Nankin Café, a legendary Chinese restaurant in downtown Minneapolis. We’d stroll through Dayton’s and Woolworths looking for trinkets and such before settling in for chow mein and egg rolls.
And while this vegan version is different, it captures the essence of those special memories — but in a quicker, plant-based, home-cooked form.
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.
- 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, Crispy Baked 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 the 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.
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 + a heavy pan
- Mixing bowls
FAQ
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.
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.
Yes! Use a non-stick skillet and cook with water or broth instead of oil. Just be sure to keep stirring so nothing sticks.
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.
📖 Recipe
Vegan Egg Roll In A Bowl
Ingredients
Tofu
- 1 tablespoon olive oil, divided
- 1 block extra firm tofu, pressed
- 1 tablespoon cornstarch
- ½ teaspoon salt
- Vegetables
- 1 cup onion, finely diced
- 1 cup celery, finely diced (about 2 large stalks)
- 6 cups cabbage, shredded (or coleslaw mix)
- 1 cup carrots, shredded
- 1 cup chopped crimini mushrooms, finely diced
- 6 cloves fresh garlic, minced
Sauce
- ¼ cup + 2 tablespoons soy sauce
- ¼ cup + 1 tablespoon maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves minced garlic, or more if you love garlic
- ½ teaspoon fresh grated ginger
- ½ teaspoon or 20 turns white pepper
- ½ teaspoon red pepper flakes, optional, for extra heat
- Cornstarch Slurry: 1 teaspoon cornstarch + 2 tablespoon water, set aside for later
- Optional toppings: sliced green onions, toasted sesame seeds, crispy wonton chips, toasted seeds/nuts
- Egg Roll Dipping Sauce, to serve, optional
Instructions
- Quick note: If you’re making the wonton chips, preheat the oven now (400°F). Wrap tofu in a kitchen towel, place a heavy pan on top, or use a tofu press. Let it sit for 15–30 minutes while you move on to the next step.
- Make the sauce: Whisk together soy sauce, maple syrup, rice vinegar, garlic, ginger, and crushed red pepper in a small bowl. Set aside.
- Whisk together 1 teaspoon cornstarch and 2 tablespoons water in a small bowl. Set aside for later.
- (Optional) Crispy Wonton Chips: Cut wonton wrappers into triangles and place on a parchment-lined baking sheet. Lightly brush or spray with oil. Bake in a preheated oven for 5 minutes, keeping a close eye to prevent burning. Begin chopping veggies while they bake.
- Chop all the veggies before cooking so they’re ready to go. This makes the stir-frying process fast and easy.
- Cook the crispy tofu: Crumble the pressed tofu into small, uneven pieces. Toss with 1 tablespoon of premade sauce, cornstarch, and salt.
- Heat ½ tablespoon oil in a large skillet over medium-high heat.
- Add tofu and 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 ½ tablespoon oil. Sauté the onion and celery for 3 minutes, stirring frequently. Add cabbage, carrots, and mushrooms, stirring well, and cook for another 3 minutes. If the veggies look dry, add 1–2 tablespoons of the premade sauce for moisture. Stir in garlic and cook for 1 more minute, stirring constantly to prevent burning.
- Return crispy tofu to the skillet. Pour in the remaining sauce and cornstarch slurry, stirring 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).
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