Vegan Chow Mein

Tofu + Veggie

Vegan Chow Mein

This recipe creates delicious chow mein that rivals your favorite restaurant! It's easy to prepare with tofu; just add veggies and whip together a simple sauce.

Great for Meal Prep

Best of all, it doesn't take much effort to make lots!! You can have leftovers for lunches and dinners all week, if you like that convenience.

Tofu Garlic Onion Bell pepper Carrot Mushrooms Edamame Snow peas Green onion Vegetable oil

Stir Fry Ingredients

Soy sauce Cooking wine Sesame oil Hoisin sauce Water Corn starch Black pepper

Sauce Ingredients

1. Prep Veggies and Tofu 2. Prep Chow Mein Sauce 3. Cook Noodles 4. Stir Fry

How to Make It

Prep Veggies and Tofu

Press your tofu if needed, then crumble or cube it. Mince garlic, then thinly slice the onion, peppers, carrot and mushrooms.

Prep Veggies and Tofu

Shell some edamame and remove snow pea tops, pulling strings if needed. Slice the green onion.

Prep Chow Mein Sauce

Whisk all sauce ingredients together in a small bowl, or shake in a jar with a lid.

Cook Noodles

Cook vegan chow mein noodles for 1 minute less than package directions. When ready, drain the hot water and rinse your noodles with cold water.

Stir Fry

Cook your tofu in some oil until it’s browned. Remove from pan when done. Add remaining oil to pan, then add onion and cook until they soften.

Stir Fry

Add garlic and let it cook with the onions. Add carrots, bell pepper and mushrooms. Stir to combine and fry!

Stir Fry

Add snow peas, green onion, cooked noodles, browned tofu and sauce. Cook, tossing everything together. Serve hot!

Refrigerate in an airtight container for up to 1 week. Can also freeze up to 4 months in freezer-safe bag.

How to Store Leftovers

Vegan Chow Mein

Tofu + Veggie