Vegetarian Egg Roll In A Bowl

  • Author: She Likes Food
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2-3 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian


This Vegetarian Egg Roll In A Bowl is so easy to make, low in carbs and super flavorful!


  • 2 teaspoons sesame oil, divided
  • 1 (14-16 oz) package tofu, pressed
  • 1/2 teaspoon granulated garlic
  • 3 tablespoons low sodium tamari, or soy sauce
  • 6 cups shredded green cabbage
  • 2 cups shredded carrots
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh grated ginger
  • 1/3 cup thinly sliced green onion
  • Optional toppings: cashews, wonton strips, cilantro, sriracha, limes


  1. Crumble the tofu into bite size pieces.  Heat a large pan over medium heat and add 1 teaspoon sesame oil, tofu, 1 tablespoon soy sauce and granulated garlic.  Stir together and cook until tofu is browned, about 10 minutes.
  2. Remove tofu from the pan and add the remaining 1 teaspoon sesame oil, cabbage, carrot and remaining 2 tablespoons tamari.  Stir and let cook down for about 5 minutes.  Make a small well in the middle of the pan and add the garlic and ginger.  Stir around for about 1 minute and then stir everything together.  Cook until cabbage and carrots are desired consistency, 3-5 minutes.  I like to keep them a little on the crunchy side so there is more texture to the meal.
  3. Stir in green onion and serve!


Entire recipe has 4 Freestyle WW points, so 1 point for 1/4 of the pan