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Vegan Yakisoba with Tofu
4.3 from 9 votes

Vegan Yakisoba with Tofu

Our Vegan Yakisoba recipe is a plant-based version of the classic Japanese noodle dish. Packed with veggies, coated with an umami-rich sauce, and served with crispy tofu, our Yakisoba noodles are a favorite meal at home.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 people
Calories: 558 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

Yakisoba Vegan Sauce
  • 4 teaspoon ketchup
  • 3 teaspoon soy sauce or tamari for gluten-free
  • 1 teaspoon maple syrup
  • 4 teaspoon oyster sauce vegan
Yakisoba Stir-fry
  • 200 g yakisoba noodles or chow mein noodles
  • 7-8 shiitake mushrooms
  • ¼ cabbage
  • 1 carrot large
  • ½ red pepper
  • ¼ broccoli
  • ½ cup water or vegetable stock
  • tofu schnitzel or plant-based protein of your choice
Garnishing
  • pickled ginger
  • dried seaweed

Instructions

    Cup of Yum
  1. Using a medium size bowl combine the ketchup, soy sauce or tamari, maple syrup, and Vegan Oyster sauce.
  2. Cook the noodles following the package directions, drain, and reserve. You can add some sesame oil to avoid them from sticking.
  3. Finely slice the mushrooms, cabbage, carrots, and red peppers, and chop the broccoli.
  4. Heat some coconut or vegetable oil using a wok or a large pan. Add the cut veggies and stir-fry for a couple of minutes. Pour the water or vegetable stock and keep stirring until almost all the water has evaporated.
  5. When the veggies are cooked to your taste (we like them to still be a little crunchy), add the cooked noodles and sauce to the wok or pan.
  6. Stir until everything is well combined, season with salt to your taste.
  7. Add the tofu schnitzel or cooked protein of your choice.
  8. Garnish with dried seaweed and ginger pickled, serve and enjoy.

Notes

  • If you are not making our Tofu schnitzel for this recipe, adjust the cooking method with your chosen protein. You can pan-fry the tofu, deep-fry the tofu to make tofu puffs, or simply cook it in the wok with the rest of the veggies. 

Nutrition Information

Calories 558kcal (28%) Carbohydrates 90g (30%) Protein 17g (34%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Sodium 3032mg (126%) Potassium 983mg (21%) Fiber 10g (40%) Sugar 15g (30%) Vitamin A 6675IU (134%) Vitamin C 150mg (167%) Calcium 136mg (14%) Iron 6mg (33%)

Nutrition Facts

Serving: 2 people

Amount Per Serving

Calories 558

% Daily Value*

Calories 558kcal 28%
Carbohydrates 90g 30%
Protein 17g 34%
Fat 16g 25%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Sodium 3032mg 126%
Potassium 983mg 21%
Fiber 10g 40%
Sugar 15g 30%
Vitamin A 6675IU 134%
Vitamin C 150mg 167%
Calcium 136mg 14%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.