4 cups shredded cabbage, or 1 package of coleslaw or broccoli slaw mix
6 to 8 wonton wrappers – optional
1 clove garlic – crushed
2 tablespoons tamari sauce
2 tablespoons sesame oil
1 teaspoon fresh grated ginger
Prepare the ingredients: crumble one block of tofu after draining the liquid and wrapping it in a towel (see notes below for full details), slice the cabbage with a sharp knife, food processor or mandoline slicer and mix up the sauce (1 clove crushed garlic, 2 tablespoons tamari sauce, 2 tablespoons sesame oil, 1 teaspoon of fresh grated ginger).
Heat 2 teaspoons olive oil in skillet over medium heat, add the crumbled tofu and cook stirring occasionally for about 8 minutes.
Remove the cooked tofu from the skillet and set it aside.
Add the vegetables and cook until they begin to soften about 6 to 8 minutes and stir in the cooked tofu.
Add the sauce.
Reduce the heat to low to keep the mixture warm.
Preheat the oven to 400.
Arrange the wonton wrappers on a baking sheet lined with parchment and brush them with the remaining olive oil – you may not use all of it.
Place the wonton wraps in the oven and bake for 5 to 8 minutes until they become crispy.|
To serve: place the vegetable and tofu mixture into a bowl and top it with crumbles of the crispy won ton wraps
How to prepare Tofu
Several hours or the night before before preparing dinner, open the tofu container and drain the liquid
Wrap the tofu block in paper towels or a clean towel
Place it on a plate and top the tofu with something heavy to help the towel soak up more moisture. I like to use a small cast iron pan but you can also use a heavy bowl.
When it’s time to prepare the recipe, unwrap the tofu, the towel should be wet and crumble it up with your fingers.
Add as many vegetables as you like to the cabbage mixture. Here are some suggestions:
Thin sliced bell peppers or zucchini
Shredded brussels sprouts
Finely chopped broccoli
Cauliflower rice or regular rice
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