Veggie Egg Roll Bowl
Serves 4
15 mins prep
20 mins cook
35 mins total
A delicious Vegan and Gluten-Free Veggie Egg Roll Bowl made with sautéed onions, garlic, ginger, tofu, and cabbage, topped with a flavorful sauce and peanuts.
0 servings
1: Heat 1 tablespoon of sesame oil over medium-high heat in a large skillet. Add the onion, garlic, and ginger. Sauté for about 5 minutes until the onions turn translucent and begin to brown. 2: Make the sauce: Whisk together the soy sauce/tamari, coconut aminos, rice vinegar, and cornstarch. Set aside. 3: Reduce the heat to medium and use your hands to crumble the tofu into the pan. Cook for about 10 minutes until the tofu begins to brown, only stirring occasionally. 4: Pour in ½ of the prepared sauce and stir to combine. 5: Return the pan to medium-high heat and add the cabbage mixture. Sauté until the cabbage is tender, about 5 minutes. 6: Pour in the remaining sauce and stir well to combine. Serve hot with brown rice or noodles and garnish with green onions and peanuts. Enjoy!
