Veg Roll in a Bowl Ⓥ

INGREDIENTS:

• 2 tbsp olive oil
• 1 lb tofu, crumbled
• ¼ cup tamari or soy sauce
• 6-7 garlic cloves, minced
• 1 tsp ginger
• 1 tsp white miso paste
• 1 tsp sriracha
• 2 tsp agave or maple syrup
• 1 tsp dijon mustard
• 1/4 green cabbage, shredded
• 8 oz mushrooms, diced
• 1/4 cup celery, diced
• 1 cup shredded carrots
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup green onions, diced
• sesame seeds
• Rice optional

METHOD:

1. Drain & press tofu. Make the marinade by adding the soy sauce/tamari, ginger, white miso paste, agave/maple syrup, sriracha, Dijon mustard, salt & pepper in a bowl & whisking to combine. Crumble the tofu into the bowl, mix it well & set it aside.
   
2. Turn the heat to medium-high in a large pot & add the olive oil, onions, celery & shredded carrots & sauté for a few minutes. Add the mushrooms, cabbage & garlic & stir again.
   
3. Add the marinated, crumbled tofu & green onions to the pan, stirring well & cook it for another 10 minutes or so.
4. Serve over rice or roll it in vegan eggroll wrappers & airfry them! Top with sesame seeds, crunchy garlic, sriracha, & or some more diced green onions & enjoy!