Vegan Egg Roll in a Bowl

• 1/4 cup reduced sodium soy sauce
• 3 tbsp. sweet chili sauce
• 1 tbsp. seasoned rice vinegar
• 1 tsp. cornstarch
• 1 tbsp. avocado oil
• 1 small yellow onion, chopped
• 1 large bunch green onions, white and light green parts only, chopped
• 1 tbsp. minced garlic
• 1 tbsp. minced ginger
• 1 - 12 oz. block extra firm tofu, pressed
• 1 - 14 oz. bag coleslaw 
• Sriracha, to taste

First, prepare the tofu by draining it and pressing it for 20 minutes.

Meanwhile, in a small bowl, whisk together the soy sauce, sweet chili sauce, vinegar and corn starch. Set aside.

Heat a large skillet over medium heat and add 1 tbsp. oil.  Add the yellow onion, green onions, garlic and ginger and saute for about 5 minutes, until onions become translucent.

Reduce heat to low and use your hands to crumble the tofu into the pan.  Cook until tofu begins to brown, about 10 minutes. Pour in half the sauce mixture, stir to combine, and continue to saute for another 2 minutes.  

Increase heat up to medium and add the cabbage to the pan.

Saute until tender, about 5 minutes.  Stir in the remaining sauce and mix everything together.  

Drizzle sriracha over the top and stir to combine.

Enjoy!

🍌 Hawaiian Apple Banana Bread 🍌

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 11 very ripe apple bananas
• 3 cups all purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 tbsp. vanilla extract

Preheat Oven to 350F.

Cream together the butter and sugar.  Add eggs and bananas, mix well.

Add flour, baking soda and salt, mix well.  Add vanilla, mix until well combined.  Do not overmix.

Pour into two greased 9x5 nonstick loaf pans.

Bake for 60 minutes.  Let sit in the pans for 10-15 minutes and then transfer to wire racks to cool.