Dinner/Mains

July 17, 2026

Easiest Tofu Egg Roll Bowls

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The are the Easiest Tofu Egg Roll Bowls, and will help you get a plant-based dinner on the table in 30 minutes. Whether it’s a busy weeknight, or just any night you want a low-effort meal, this one is satisfying and nutritious.

I’m always looking to add recipes to my low-effort meals repertoire, and this one definitely delivers. This egg roll-inspired stir fry uses crumbled tofu, which requires no pressing or chopping, and bagged coleslaw mix - again, no chopping! The only thing you need to pull a knife out for is to slice up a bunch of green onions. The sauce is whisked together in one bowl. Sautéed quickly over high heat, the tofu-vegetable stir fry is done in just minutes. 

Start a pot of rice first, and this stir fry will be done just are the rice finishes cooking. I definitely recommend making my Sweet Chili Mayo to drizzle on top of the finished egg roll bowls, and if you can find fried wonton strips, they really complete the egg roll experience!

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Ingredients assembled for Tofu Egg Roll Bowls
Assemble your ingredients.

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Sauce ingredients whisked together
Whisk the sauce ingredients together.

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Stages of stir frying the tofu and vegetables
Saute the vegetables and tofu quickly over high heat until they just get some golden brown color.

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Stir fry in a large wok with a bamboo spatula
Add the sauce and simmer until thickened.

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Tofu Egg Roll Bowl serve in a pink bowl with a fork
Serve the egg roll stir fry over cooked white rice.

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Tofu Egg Roll Bowl topped with fried wonton strips
Drizzle with Sweet Chili Mayo and top with fried wonton strips to really complete the Tofu Egg Roll Bowl experience!

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Easiest Tofu Egg Roll Bowls

The are the Easiest Tofu Egg Roll Bowls, and will help you get a plant-based dinner on the table in 30 minutes. Whether it’s a busy weeknight, or just any night you want a low-effort meal, this one is satisfying and nutritious.

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

10

min

total:

25

min

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Ingredients

For the sauce: 

3/4 cup water

1/2 cup low-sodium tamari

1/4 cup maple syrup

2 Tbsp. rice vinegar

2 Tbsp. toasted sesame oil

2 Tbsp. corn starch 

2 Tbsp. sesame seeds

1 tsp. garlic powder

1 tsp. ground ginger

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For the stir fry:

2 Tbsp. avocado oil

2 blocks extra-firm tofu (14-16 oz. each)

6 green onions (1 bunch), sliced, white and green parts divided

14-oz. bag coleslaw mix (shredded green & red cabbages, carrots; no dressing)

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For serving:

Cooked white rice

Fried wonton strips

Sweet Chili Mayo, for drizzling (optional)

Instructions

  1. Start by preparing the sauce. In a medium mixing bowl, whisk together all the sauce ingredients until combined and smooth. Set aside. 
  2. Heat a large skillet or wok over medium-high heat. Add the avocado oil. Crumble the two blocks of tofu into the pan, then continue to gently break up into penny-size crumbles with a spatula while tossing to coat in the oil.
  3. Fry the tofu until the excess water evaporates and a light golden brown crust begins to form on the edges. Add the white and light green parts of the diced green onions, and sauté for 2-3 minutes. 
  4. Add the prepared shredded coleslaw mix and sauté about 2-3 minutes, stirring frequently, until the cabbage is tender-crisp. 
  5. Pour the sauce mixture into the pan and stir to coat the tofu and vegetables. Bring to a boil and let simmer for 1-2 minutes, until sauce is thickened. 
  6. Remove the stir fry from the heat, and build the bowls: start with cooked white rice in the bottom of the bowl, then add the tofu mixture; drizzle Sweet Chili Mayo over the top (optional), and sprinkle with reserved sliced green onion tops and fried wonton strips. 
  7. Store leftovers in the refrigerator for up to 5 days.

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Hi there, I’m Kira!

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