🥢 Tofu & Cabbage Stir-Fry (“Egg Roll in a Bowl”) – Vegan Takeout Vibes Without the Guilt
Easy
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Gluten-Free (use tamari) | Dairy-Free | Nut-Free | Vegan / Vegetarian | Pregnancy-Friendly
15 mins
15 mins
Easy
1
Sugars
6g
Kcal
300
Fibre
4g
Fat
20g
Protein
22g
Saturates
3g
Salt
1.5g
Carbs
12g
Info
Cooking time:
Prep time:
15 mins
Gluten-Free (use tamari) | Dairy-Free | Nut-Free | Vegan / Vegetarian | Pregnancy-Friendly
Difficulty:
Serves:
15 mins
Easy
1
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
6g
Fibre
4g
Protein
22g
Salt
1.5g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Gluten-Free (use tamari) | Dairy-Free | Nut-Free | Vegan / Vegetarian | Pregnancy-Friendly
15 mins
15 mins
Easy
1
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
(Per serving)
• 100g firm tofu (drained weight), pressed
• ½ tbsp coconut oil or vegetable oil (for frying tofu)
• ¼ small onion, finely chopped
• ¾ garlic clove, minced (or 1 small clove)
• ¼ tsp fresh ginger, grated
• 15g carrot, shredded (about a small handful)
• 125g cabbage, thinly sliced/shredded
• 25g mushrooms, thinly sliced (optional)
• ½ tbsp tamari or soy sauce (use tamari for gluten-free)
• ¼ tbsp sesame oil
• ¼ tbsp rice vinegar
• ¼ tbsp oyster sauce or vegetarian stir-fry sauce (optional)
• ¼ tsp sriracha or chilli sauce (optional)
• Pinch of salt and black pepper, to taste
For garnish (optional):
• ½ spring onion, green parts sliced
• ¾ tsp sesame seeds
Instructions:
1. Prep Tofu: Wrap tofu in a clean towel and press under a heavy pan for 10 mins. Crumble into coarse pieces.
2. Cook Tofu: Heat 1 tbsp oil in a wok or large pan over medium-high. Add tofu in a single layer and let it crisp undisturbed for 3 mins. Stir-fry another 2–3 mins until golden. Remove from pan.
3. Stir-Fry Veggies: Add remaining oil to the pan. Sauté onion for 2 mins. Add garlic, ginger, then cabbage, carrots, and mushrooms. Stir-fry 4–5 mins until slightly softened but still crisp.
4. Add Sauce & Tofu: Mix soy/tamari, sesame oil, vinegar, oyster sauce, and sriracha in a small bowl. Pour into pan. Return tofu and stir-fry 1–2 mins to combine and coat.
5. Serve: Remove from heat. Dish into bowls and top with sliced spring onions and sesame seeds.
Healthy Swaps & Tips:
• Make it Meatier: Swap tofu for ground chicken, turkey, or pork if not vegan.
• Extra Protein: Add a handful of edamame at the end.
• More Punch: Double the garlic/ginger or finish with toasted sesame oil.
• Crunch Factor: Top with crushed peanuts, cashews, or fried shallots.
• Wrap Option: Serve the filling in lettuce cups or low-carb wraps for a hand-held version.
Storage & Meal Prep:
• Lasts 4 days in the fridge - even better the next day.
• Reheat in skillet or microwave. Stir-fry briefly to evaporate any liquid.
• Not freezer-friendly due to veg softness and tofu texture.
• Chop all veggies and pre-mix sauce in advance to speed up weeknight prep.
Ideal For:
• Vegan or vegetarian eaters looking for a high-protein meal
• Anyone cutting carbs who still craves takeout flavour
• Quick weeknight dinners packed with plant-based goodness
• Meal preppers who want a flavourful fridge-filler