Vegan Mushroom Tofu Stir-fry
A vegan mushroom tofu stir-fry is a perfect throw-it-together, one-pan meal that is flavourful, healthy, and will leave you satisfied. Super versatile too - just add whatever vegetables you have on hand! Gluten-free and oil-free.
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
- 7 oz gluten-free spaghetti or noodles of choice
- 1 medium onion chopped
- 1 large carrot peeled and sliced
- 1 cup cabbage chopped
- 5 oz oyster mushrooms sliced
- 1/4 cup tahini
- 2 tbsp rice vinegar
- 2 tbsp plant based milk
- 5 oz silken tofu crumbled
- 1 tsp salt or to taste
Cook your spaghetti or noodles according to packaging instructions. This usually takes around 10 minutes.
Meanwhile, add the onion and the carrot to a non-stick frying pan with a splash of water and cook for 4-5 minutes, until the vegetables soften.
Add the cabbage and the oyster mushrooms. Continue to sauté for a further 5 minutes.
Make the sauce by whisking together the tahini, rice vinegar and plant based milk.
Add the silken tofu to the frying pan, stir it in and then pour in the sauce. Season to taste with salt, and stir for a further 2-3 minutes to coat the vegetables.
Drain and rinse the noodles or spaghetti. Transfer them to the frying pan and continue stirring until the vegetables are well-combined.
Serve immediately, or store in an airtight container for up to 3 days.
Calories: 316kcal | Carbohydrates: 48g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 649mg | Potassium: 409mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3041IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg