"This meal is a weeknight savior! It is protein and veggie packed and comes together in no time. It’s easily customizable by adding even more of your favorite veggies, whisking up extra eggs for even more protein, or by serving over rice."
Egg Roll in a Bowl
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Prep time: 8mins
Cook time: 9mins
Serves or Makes: 4
Recipe Card
ingredients
For the sauce
- 1/4 cup coconut aminos, or soy sauce
- 2 garlic cloves, minced
- 1 1/2 teaspoons sesame oil
- 1 teaspoon rice vinegar
ingredients
For the filling
- 2 tablespoons avocado oil, divided
- 1 14 ounce block extra firm tofu
- 1/2 yellow onion, thinly sliced
- 2 celery stalks, thinly sliced
- 1 14 ounce bag coleslaw mix, or 5 cups shredded cabbage
- Kosher salt and freshly ground pepper, to taste
- 5 eggs, whisked
- cooked rice, for serving
- scallions, sliced for garnish
- sesame seeds, for garnish
Method
Step 1
Whisk together sauce ingredients into a small bowl. Set aside.
Step 2
In a large pan, heat 1 tablespoon avocado oil over medium heat. Add tofu, breaking apart with back of spoon. When the tofu has browned a bit (about 5 minutes), add sliced onion and celery. Sauté until onions and celery are soft, about 3-4 minutes. Season with salt and pepper.
Step 3
Make a well in the middle, stir in sauce until well combined. Remove from heat and transfer to a bowl.
Step 4
In the same skillet, add remaining 1 tablespoon avocado oil. Scramble eggs until desired doneness. Season with salt and pepper.
Step 5
Add coleslaw mix and slowly stir together until soft.
Step 6
Removed from heat. Add rice to a serving bowl, top with “egg roll” mixture. Garnish with scallions and sesame seeds.
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