Tag: joys of cooking

Vegan Egg Rolls (My First Time—and a Family Favorite!)
Recipes

Vegan Egg Rolls (My First Time—and a Family Favorite!)

Lulu LeeLeave a comment

This was my first time ever making egg rolls, and I’m still smiling about how well they turned out.

I’ve been leaning more into Asian-inspired flavors lately as part of my vegan journey, mostly because they feel flexible, bold, and fun to experiment with. This dish came together after work, without a ton of pressure, and ended up being one of those meals where everyone actually agrees: this is good.

That alone felt like a win.

I didn’t follow a strict recipe — I adjusted, swapped ingredients, and trusted my instincts. And honestly? I’m so glad I did.

What I Used

Filling

  • 1 block firm tofu, crumbled
  • 2 tbsp olive oil
  • 1 tbsp freshly grated ginger
  • 1 tsp garlic
  • 1 tsp turmeric
  • 1 tbsp low-sodium soy sauce
  • ½ red onion, thinly sliced
  • Sweet peppers, sliced
  • Shredded sweet potatoes (instead of carrots)
  • 4 scallions, chopped

For Wrapping & Frying

  • Premade egg roll wrappers
  • Oil for frying

How I Made Them

1. Prepare the Tofu

I crumbled the tofu and cooked it in olive oil with the ginger, garlic, turmeric, and soy sauce. I let it cook until it reached the texture and temperature I wanted — slightly firm, well-seasoned, and flavorful.

2. Cook the Vegetables

Once the tofu was ready, I cooked the vegetables separately on medium heat for about 5 minutes, just until they softened but still had a little bite.

3. Combine & Cool

I added the tofu back into the pan with the vegetables and cooked everything together for another 5 minutes. Then I removed the mixture from the heat and let it cool to room temperature before wrapping.

(This step really matters — warm filling can tear the wrappers.)

4. Wrap & Fry

Using premade egg roll wrappers, I wrapped each egg roll individually and fried them for about 8 minutes, turning as needed, until they were golden and crisp.

5. Serve

I served them with a homemade soy sauce dipping mixture, and that was dinner.

Where I Bought My Ingredients (Weis Markets)

These are not affiliate links — just sharing what worked for me and how I keep vegan meals flavorful, nourishing, and affordable.

Why This Recipe Is a Keeper

What made this meal special wasn’t just the flavor — it was the feeling. Trying something new, trusting myself in the kitchen, and watching my family enjoy it made the whole process feel rewarding.

The tofu held up beautifully, the sweet potatoes added warmth and balance, and the banana peppers gave just the right kick. For a first attempt, I couldn’t have asked for better results.

Looking Ahead

This recipe definitely opened the door for me. I’m excited to keep experimenting with more Asian-inspired vegan dishes — not just to keep things fresh, but to remind myself that this journey can be creative, joyful, and full of new favorites.

If this was my first attempt, I can’t wait to see what comes next.

Bonus Recipe!!
Recipes

Bonus Recipe!!

Lulu LeeLeave a comment

Udon-Inspired High-Protein Noodles (Made With Tofu!)

Yesterday after work, I came home craving something warm, comforting, and packed with flavor — the kind of meal that hits the spot without taking all evening to prepare. I’ve been inspired by Asian cuisine for years, and one dish I always come back to is a good, cozy bowl of udon noodles.

But since giving up meat, I’ve been trying to get more creative with protein. That’s how I ended up experimenting with tofu… not just as the stir-fry topping, but as the actual base of the noodles. And honestly? It worked. It worked really well.

These udon-inspired tofu noodles are soft, chewy, and surprisingly high in protein. They soak up the sauce beautifully, and the stir-fry is full of vibrant veggies, sweet-savory flavors, and just the right amount of heat.

If you’re looking for a plant-forward dish that’s nourishing, filling, and delicious — this is a new favorite.

Udon-Inspired High Protein Noodles

Ingredients

Noodles

  • 1 block of extra-firm tofu (split in half)
  • 1 ¼ cups flour
  • ¼ tsp salt

Stir-Fry

  • ¼ cup extra virgin olive oil
  • ½ block extra-firm tofu, thinly sliced
  • ½ red onion, sliced
  • ¼ cup shredded carrots
  • ½ cup shelled edamame
  • ¼ cup shredded red cabbage
  • ¼ cup shredded sweet potato
  • ¼ cup soy sauce
  • 1/8 cup soy aminos
  • ¼ cup brown sugar
  • Chili pepper flakes (to taste)
  • 1 tbsp grated ginger
  • 1 tsp turmeric powder
  • ½ tsp white pepper

Instructions

Make the Noodles

  1. Squeeze excess water from half the tofu block, then break it apart.
  2. Combine tofu, flour, and salt in a food processor. Blend until a ball of dough forms.
  3. Transfer the dough to a lightly floured surface and knead for about 1 minute.
  4. Roll the dough into a very thin sheet.
  5. Use a knife or pasta cutter to slice the dough into noodles.
  6. Bring a medium pot of salted water to a boil.
  7. Boil noodles for 5–7 minutes, then rinse in cool water and set aside.

Stir-Fry & Sauce

  1. Thinly slice the remaining tofu and fry it in a heated skillet until slightly brown and crispy.
  2. While it cooks, slice the red onion and shred the sweet potato.
    • (Pre-shredded carrots and cabbage work perfectly — that’s what I used!)
  3. In a small bowl, mix the soy sauce, soy aminos, brown sugar, chili flakes, ginger, turmeric, and white pepper. Set aside.
  4. Cook the edamame for 5–10 minutes, drain, and set aside.
  5. Remove the crispy tofu from the skillet. Add the onion, cabbage, sweet potato, and carrots to the same pan. Sauté for about 5 minutes.
  6. Pour the sauce over the veggies and cook for about 3 minutes.
  7. Add the fried tofu and edamame, toss gently, and let simmer for another 5 minutes.
  8. Add the cooked noodles and toss until everything is well combined.
  9. Let it simmer on low heat for an additional 5 minutes.
  10. Let it rest before serving.

I enjoyed mine with a cup of hot sugar-free mango tea, which paired beautifully with the heat from the chili flakes and the warmth of the ginger.

Where I Bought My Ingredients (Budget-Friendly Vegan Staples)

Going vegan doesn’t have to be expensive. Here are the exact ingredients I used for this dish, all budget-friendly and easy to find:

These are not affiliate links — just sharing what worked for me and how I keep vegan meals flavorful, nourishing, and affordable.

A New Favorite in My Meat-Free Journey

I’m really proud of how this recipe turned out — it’s flavorful, filling, and gives me the protein boost I’ve been working toward since cutting out meat. And honestly, it has me excited about exploring more creative ways to use tofu in my cooking.

If you give this recipe a try, let me know how you like it! I’ll definitely be experimenting with more tofu-based dishes soon.