Egg Roll in a Bowl

In January, I participated in a nutrition challenge through my gym which was centered around the paleo diet. One of the best things about this challenge was picking up some new recipes that have since become staples in our house.

We absolutely love this “Egg Roll in a Bowl” recipe. It takes about 10 minutes to prepare from pulling the ingredients out of the fridge untill it is ready to eat. I love serving it over black rice (which you would leave out if you were eating strictly paleo). The best part of this recipe is that it is absolutely loaded with veggies, including the nutritional powerhouse cabbage.

We make this using extra firm organic tofu, but you can also make it using ground pork or turkey if you want to use meat. (I would recommend using meat over non-organic tofu to maintain the overall healthiness of the meal.)


  • 1 TBSP sesame seed oil
  • 2 TBSP avocado oil
  • 1 TBSP grated ginger (or 1/2 TBSP powdered ginger)
  • 3 TBSP rice vinegar
  • 3 TBSP coconut aminos (or substitute low-sodium soy sauce)
  • 1 TBSP fish sauce (optional)
  • 1 package of extra firm organic tofu (12-16 oz – if using a meat, 1 lb of ground pork or turkey)
  • 2 packages of shredded cabbage (a tri-color coleslaw blend with carrots added is what we like the best)
  • 2 cups of sprouts (optional)
  • 3-5 green onions, chopped
  • 1-2 TBSP sesame seeds


Remove the tofu from the packaging. Using a kitchen towel (or paper towels), dewater the tofu by wrapping it in the towel and gently squeezing the block to remove the excess moisture. Slice the block into strips.

Heat the sesame seed oil and avocado oil in a skillet over medium high heat. Add the ginger to the oil and let it brown for about 30 seconds. Add the tofu and sauté for 1-2 minutes so that it browns slightly. The tofu strips may break during this, which is ok. (If you are using a ground meat, brown the meat until it is cooked through)

Add both packages of cabbage to the skillet. Add the rice vinegar, coconut aminos, and fish sauce. Cover the skillet and simmer for 3-5 minutes. (If you are using the sprouts, add them to the skillet after 3 minutes and recover.) While the cabbage is simmering, you can chop the green onions.

Remove the lid and turn over the veggies in the skillet so that the veggies on the top can absorb some of the sauce. Reduce the heat to low, recover and simmer for another 3-5 minutes.

Garnish with the green onions and sesame seeds. This can be served alone or over your favorite whole grain. Enjoy!