Vegan Egg Roll in a Bowl

• servings: 2 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 block extra-firm tofu

1 tablespoon toasted sesame oil

½ teaspoon garlic powder

1 teaspoon fine sea salt

1 tablespoon arrowroot starch

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 (, to taste)

1 teaspoon toasted sesame oil

2 to 3 green onions (, chopped)

Directions

Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Drain away the water from the tofu, then cut it into 1-inch cubes. In a large bowl, combine the tofu cubes, sesame oil, garlic powder, and salt. Stir well, then sprinkle on the arrowroot starch and stir again. Spread the tofu out in a single layer on the prepared pan and bake for 30 minutes, flipping the tofu over halfway through the cooking time.

While the tofu is cooking, heat the olive oil in a large skillet over medium-high heat. Sauté the onion until it starts to soften, about 5 minutes.

Add in the shredded cabbage, carrots, tamari, salt, and pepper. It will seems like a lot of veggies at first, but they will shrink as they cook. Add a splash of water and stir often to help prevent sticking.

Continue stirring until the cabbage is tender, about 8 to 10 minutes. Remove from the heat and stir in the toasted sesame oil and chopped green onions. When the tofu is done, add it to the stir fry and serve warm. Garnish with sesame seeds, if desired. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Nutrition

• Calories: 380 kcal
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Sodium: 2678 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 9 g
• Total Sugars: 14 g
• Protein: 21 g