Egg Roll Bowl Recipe | Make-Ahead Recipes - Clean Eating Magazine

Egg Roll Bowl

Cabbage is a fantastic way to add fiber and cancer-fighting sulfuric compounds to your diet, but finding creative ways to utilize it can be tricky. This bowl incorporates more cruciferous vegetables in your diet without resorting to same-old coleslaw.
Egg Roll Bowl recipe

Egg Roll Bowl

  • Duration
  • Prep Time
  • 8Servings


  • 2 tbsp sesame oil
  • 1 10-oz pkg organic firm tofu, cut into ¼-inch cubes
  • 2 tbsp pure maple syrup
  • 2 tbsp reduced-sodium tamari or soy sauce
  • 2 tsp sambal oelek or sriracha sauce
  • 1/8 tsp ground black pepper
  • 1 large white onion, thinly sliced
  • ½ head green cabbage, thinly sliced
  • ½ head red cabbage, thinly sliced
  • 3 tbsp peeled and minced ginger
  • 5 cloves garlic, minced
  • 3 carrots, grated

Optional garnishes

  • Bean sprouts, chopped roasted peanuts, chopped green onion, sesame seeds, hot sauce or Vietnamese chile sauce


1. In a large skillet or wok on medium-high, heat oil. Add tofu and sear until browned on underside, about 4 minutes. Flip and brown on other side, about 3 minutes more.

2. In a small bowl, whisk together maple syrup, tamari, sambal oelek and black pepper. Pour over tofu and stir to coat. Add onion and sauté until translucent, about 2 minutes. Add cabbages, ginger and garlic and sauté until fragrant, about 5 minutes. Stir in carrots and heat through, about 1 minute.

3. Divide among bowls and top with desired garnishes. Serve over brown rice or egg noodles.

Nutrition Information

  • Serving Size: 1/8 of recipe
  • Calories: 135
  • Carbohydrate Content: 17 g
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 6 g
  • Sodium Content: 252 mg
  • Sugar Content: 9 g
  • Monounsaturated Fat Content: 2 g
  • Polyunsaturated Fat Content: 2.5 g