This vegan egg roll in a bowl is a quick and easy meal that tastes just like regular egg rolls but doesn't have the wrapper. It tastes great, fills you up, and is full of crunchy carrots.
Ingredients: 1 tbsp sesame oil. 1 onion, diced. 3 cloves garlic, minced. 1 tbsp ginger, minced. 1/2 cup soy sauce or tamari. 1 tbsp rice vinegar. 1 tbsp sriracha sauce. 1 package 14 oz coleslaw mix shredded cabbage and carrots. 1 cup shredded carrots. 1 block 14 oz extra-firm tofu, pressed and crumbled. 2 green onions, chopped. 1/4 cup cilantro, chopped. 2 tbsp sesame seeds, for garnish.
Instructions: Heat sesame oil in a large skillet over medium heat. Add onion, garlic, and ginger. Saut until fragrant, about 2 minutes. Stir in soy sauce, rice vinegar, and sriracha. Add coleslaw mix, shredded carrots, and crumbled tofu. Cook for 5-7 minutes, or until vegetables are tender. Remove from heat and stir in green onions and cilantro. Serve topped with sesame seeds.