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Vegan mushroom tofu stir-fry

Get the Recipe: 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.

Ingredients

  • 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

Instructions 

  • 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.

Video

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