Last updated on March 9th, 2020 at 12:11 pm
That’s right, I made a low carb vegan egg roll in a bowl! I’ve made this multiple times now and it’s super yummy, healthy and very very quick. It’s a great vegan low carb recipe that is gluten-free, high in protein and you can put it together in about 25 minutes. You just need some commitment, tofu, cabbage, GARLIC and a large non-stick pan.
Low Carb Vegan Egg Roll In A Bowl
A reminder for people who aren’t into fancy new recipes and the words egg roll in a bowl mean nothing to them and make them roll their eyes:
An egg roll in a bowl is basically the filling of an egg roll, cooked in a pan for around 20 minutes, then eaten by someone who’s hungry and can deal with chopsticks or a fork (like me). The wrapping of the egg roll is non-existent in this case.
Yes, it’s basically a lot of cabbage in a bowl. But it’s good, I promise. And if you don’t know what an egg roll is – it’s this.
What’s Inside A Vegan Egg Roll In A Bowl?
For my other recipe, I used chicken as the protein. Here I used tofu. Firm or not firm doesn’t really matter, but I prefer the firm kind because it gets golden-brown when you cook it long enough. The non-firm stays white like a dirty wedding dress. As you can tell I’m an expert on tofu. And wedding dresses. And colors.
The other things that are inside this egg roll in a bowl are cabbage, carrot, tamari sauce (which is gluten-free soy sauce) and can’t forget about that garlic. If there’s one ingredient you shouldn’t skip on here or anywhere else it’s garlic. Garlic4president and world leader and Nobel prize and Grammy and Oscar winner. Then there’s sesame oil, some spice and scallions.
How To Make Low Carb Vegan Egg Roll In A Bowl
We’ll basically do the same thing we did for these vegan lettuce wraps:
- saute the tofu so it soaks up some taste and flavor. When you do this you’ll make tofu feel less useless and like it actually has a purpose in life.
- add the cabbage, garlic and tamari sauce. Gone are the days when cabbage was just a little stinker who nobody liked.
- Add the carrot and the rest of the ingredients, stir for a few minutes and your dinner is ready.
Now, this dinner is a pretty light one, I mean come on – it’s basically cabbage with tofu – not a magician. So it’s not the meal I’d make when I’m super hungry and haven’t eaten lunch. But if you’re looking for a light and satisfying dinner – this one’s a really great choice. I hope you enjoy it.
- 1 cup crumbled tofu
- 1 1/2 cups cabbage, slices
- 3 garlic cloves, minced
- 1 carrot, chopped
- 2 tbsp tamari sauce
- 1 Tbsp olive oil
- 1/2 tsp crushed red pepper
- 1 scallion, thinly chopped
- 1 tsp sesame oil
- 1 tbsp sesame seeds to garnish
- Crumble tofu, chop carrot, thinly slice the scallion, mince garlic, slice the cabbage in strips.
- Heat a large non-stick pan at medium/medium high, add some olive oil and the crumbled tofu. Cook it like this for a 2-3 minutes to reduce moisture content and to brown it a bit, stirring.
- Add the garlic, crushed red pepper and a tbsp of tamari sauce. Cook for another 3-4 more minutes, stirring so that the tofu can absorbed those flavors.
- Then add in the cabbage and carrot. Put in the rest of the tamari sauce and the sesame oil, stir so that everything is combined. Next cover with a lid for 2-3 minutes, then remove and stir for a few more minutes until the cabbage is cooked.
- Lastly stir in the chopped scallion, and chopped cilantro if desired and available.
- Serve immediately and garnish with sesame seeds.
Amount Per Serving: Calories: 260Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 1035mgCarbohydrates: 14gFiber: 5gSugar: 5gProtein: 17g