Vegan mushroom tofu stir-fry

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.
Course Main Course
Cuisine Vegan
Keyword easy, Mushrooms, pasta, Stir-fry, Tofu, Vegetables
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 4
Calories 316kcal
Author Maria Gureeva


  • 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