Egg Roll in a Bowl
Prep time 8mins
Cook time 9mins
Serves or Makes: 4

Recipe Card

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

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


  • 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.