Vegan Egg Roll in a Bowl

• 1/4 cup reduced sodium soy sauce
• 1 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 green bell pepper, seeded and chopped
• 1 orange or yellow bell pepper, seeded and 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, bell peppers, 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!