Vegan Egg Roll in a Bowl

Heat the olive oil in a large skillet over medium-high heat, then add the shredded carrots and cabbage. Stir for 5 minutes, until the cabbage and carrots start to soften. Add the garlic and ginger and stir for one more minute. 2. Add the tamari to the pan and stir well. It will likely sizzle right away and create some steam. I like to cover the pan with a lid at this point and let the cabbage soften for 5 minutes. 3. Remove the lid from the pan and use a spatula to move the cooked veggies towards the center of the pan, leaving the center clear. Crumble the tofu directly into the pan, and season with the salt, pepper, toasted sesame oil, and green onions. Stir well until the tofu is heated through, about 3 minutes. Taste the dish and add extra salt or pepper, if needed. 4. Serve warm with any extra toppings you like, such as sesame seeds or fresh cilantro. For a more filling option, serve this over cooked rice or quinoa. Leftovers can be stored in an airtight container in the fridge for up to 4 days. 5. prep10 mins 6. cook10 mins 7. total20 mins