Baked Tofu and Veggie Egg Rolls

Baked Tofu and Veggie Egg Rolls
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 82.3
  • Total Fat: 3.6 g
  • Cholesterol: 0.7 mg
  • Sodium: 234.2 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.7 g

View full nutritional breakdown of Baked Tofu and Veggie Egg Rolls calories by ingredient
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Number of Servings: 20


    Cabbage, fresh, 2.5 cup, shredded
    Carrots, raw, 1 cup, chopped
    Peppers, sweet, red, fresh, 0.5 cup, chopped
    Onions, raw, 0.25 cup, chopped
    Green Onions, raw, 0.25 cup, chopped
    Garlic, 4 clove
    Ginger Root, 8 tsp
    Sesame Oil, 4 tbsp
    Tofu, extra firm, 1 block (cubed)
    Cornstarch, 1.5 tbsp
    Honey, 2 tbsp
    Soy Sauce, 0.25 cup
    Egg roll wrappers, 21 wrappers


Can substitute Agave nectar for honey. Use same measurement.


Press tofu for 30 minutes before cooking. Meanwhile prepare your veggies.

Coat a large skillet with 2 Tablespoons of seasame oil; add the first seven ingreidents. Cook and stir over medium heat until vegetables are crisp-tender, about 7-10 minutes. Add tofu; heat through.

In a small bowl, combine soy sauce, corn starch and honey and mi well; stir into tofu and veggie mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup of mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Pleace seam side down on a beking sheet covered with parchment paper. Repeat with remaining wrappers and filling.

Brush the tops of each roll with remaining 2 Tablespoons of seasame oil. Bake at 425 degrees F for 15 minutes or until lightly browned.

Serving Size: Makes 21 Eggrolls (1 per serving)

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