Vegan Egg Roll Bowl

 


Vegan Egg Roll Bowl


1 block super firm tofu

2 tbsp extra virgin olive oil

½  yellow onion, diced

3 cloves of garlic, minced

¼  tsp ground ginger

¼ cup soy sauce, divided

1 package of coleslaw 

2 tbsp rice vinegar

2 tsp toasted sesame oil

1-2 tsp sriracha sauce

3-4 scallions, chopped

Water as needed


Prepared quinoa


Heat 1 tbsp of extra virgin olive oil in a saute pan on medium high heat.  Cut tofu into 1” cubes and add them to the saute pan. Cook for 3-4 minutes or until crispy.


In a separate saute pan, add a tablespoon of extra virgin olive oil, onion and garlic to the pan and saute 2-3 minutes.  Add in ginger and 2 tbsp soy sauce and stir together.


Add the coleslaw to the pan with the onions and garlic and saute until wilted.  Add a tbsp of water if needed to help the wilting process.

 

Once the coleslaw has wilted, add the tofu, the remaining soy sauce, rice vinegar, sriracha, toasted sesame oil and green onions. Cook for 1 more minute until everything is combined and flavorful.


Serve immediately over prepared quinoa.


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