Vegan Egg Roll in a Bowl
Ingredients
Baked Tofu
-
1
block
extra-firm tofu
-
1
tablespoon
toasted sesame oil
-
½
teaspoon
garlic powder
-
1
teaspoon
fine sea salt
-
1
tablespoon
arrowroot starch
Egg Roll in a Bowl
-
1
tablespoon
olive oil
-
½
red onion
thinly sliced
-
2
large
carrots, shredded (about 1 cup)
-
1
pound
shredded cabbage (about 4 cups)
-
2
tablespoons
tamari (gluten-free soy sauce)
-
¼
teaspoon
fine sea salt
-
¼
teaspoon
ground black pepper
-
1
teaspoon
toasted sesame oil
-
2 to 3
pieces
green onions, chopped
Instructions
- Preheat the oven to 400ºF and line a large baking sheet with parchment paper.
- Drain the water from the tofu and cut it into 1-inch cubes.
- In a large bowl, combine the tofu cubes with sesame oil, garlic powder, and salt, then sprinkle with arrowroot starch and stir.
- Spread the tofu in a single layer on the prepared pan and bake for 30 minutes, flipping halfway through.
- While the tofu is baking, heat olive oil in a large skillet over medium-high heat and sauté the onion until it softens.
- Add the shredded cabbage, carrots, tamari, salt, and pepper to the skillet, stirring often until the cabbage wilts.
- Add a splash of water if needed to prevent sticking, and continue stirring until the cabbage is tender.
- Remove from heat and stir in toasted sesame oil and chopped green onions.
- Add the baked tofu to the stir fry and serve warm, garnished with sesame seeds if desired.
Nutrition Facts (estimated)
Servings
2
Calories
380
Total fat
20g
Total carbohydrates
33g
Total protein
21g
Sodium
2678mg
Cholesterol
0mg
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