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Savor the goodness of homemade vegan tofu chow mein with spaghetti squash! This quick and flavorful recipe puts a delicious twist on your go-to Chinese takeout dish.
I have been more into squash this year than ever before!
But of all the squashes, spaghetti squash has to be the most magical. I mean, the squash turns into noodles!
These veggie noodles can then be used to add extra veggies to your favorite lo mein recipe or the following chow mein recipe!
Traditional Vs. Vegan Chow Mein
Traditional chow mein relies on egg noodles, animal proteins, and oyster sauce.
For a vegan and veggie-loving twist, this recipe uses:
- Spaghetti squash noodles and crispy tofu
- Tamari or coconut aminos.
- And, of course, lots of colorful veggies.
Ingredients and Substitutions
Here's what you'll need to make this easy chow mein recipe:
- Spaghetti Squash replaces noodles and is a great low-carb, low-calorie substitute for noodles. If desired, you can substitute regular chow mein noodles, pasta, or zucchini noodles.
- Tamari is a gluten-free soy sauce and can be substituted with coconut aminos for a soy-free chow mein.
- Coleslaw mix allows for quick preparation, but you can also use thinly sliced green or purple cabbage.
- Tofu is the protein source for this chow mein. Another plant-based protein, like spicy sriracha chickpeas or tempeh, would also work great.
- Sesame Oil adds lots of flavor.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
How to Make Vegan Tofu Chow Mein
This quick gluten-free, vegan tofu chow mein recipe is mostly hands-off, with the main time spent roasting the squash.
Start by marinating the tofu in the tamari-vinegar sauce for at least 10 minutes.
Next, slice the spaghetti squash in half. Place cut-side down on one half of the sheet pan and bake in the oven for 10 minutes.
Drain the marinade from the tofu and add to the other half of the sheet pan. Bake another 25 minutes, tossing tofu halfway through.
Squash is done when easily pierced with a fork. Remove from oven, turn squash over, and let cool slightly.
As squash and tofu cool, sauté onion, celery, coleslaw mix, garlic, and ginger in water over medium heat. Cover and cook for 6-8 minutes until celery is crisp and tender, stirring occasionally.
Scoop cooled spaghetti squash and tofu into the pan with sautéed veggies. Pour the remaining tamari and sesame oil, mix, and heat until warm. Enjoy!
Storage & Make Ahead Tips
Yes! Prepare this spaghetti squash chow mein in advance for a speedy weeknight meal.
Roast the squash and tofu, store in the fridge for up to 5 days, then reheat with veggies when ready to eat.
Alternatively, store the cooked dish in the fridge for up to 3 days, noting that spaghetti squash noodles may soften after the second day.
Did you make this recipe?
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Vegan Tofu Chow Mein with Spaghetti Squash
- 16 ounces extra firm tofu drained
- 2 tablespoons reduced sodium tamari divided
- 1 tablespoon rice vinegar
- 1 spaghetti squash
- 1 yellow onion, diced
- 4 stalks celery, sliced diagonally
- 4 cups coleslaw mix, or thinly sliced cabbage
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil, optional, omit for oil free
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper. Cut the tofu into ½″ cubes. In a bowl large enough to hold the tofu, whisk together 1 tablespoon tamari, vinegar, and 2 tablespoons water. Toss the tofu in the vinegar mixture and set aside for 10 minutes.
- Cut the spaghetti squash in half vertically. Place cut-side down on one half of the sheet pan and bake in the oven for 10 minutes. Drain marinade from tofu and add to the other half of the sheet pan. Bake another 25 minutes, tossing tofu halfway through. Squash is done when easily pierced with a fork. Remove from oven, turn squash over to let cool slightly.
- While the squash and tofu are cooling, heat a few tablespoons of water over medium heat in a large skillet. Add the onion, celery, coleslaw mix, garlic and ginger, stirring to combine. Cover and cook for about 6-8 minutes, stirring occasionally, until the celery is crisp tender.
- Once the spaghetti squash is cool enough to handle, carefully scoop the flesh out and add it along with the tofu to the pan with the sautéed veggies. Pour remaining tablespoon tamari and sesame oil over everything and mix well. Taste, adding more tamari to adjust to taste. Heat over medium heat until mixture is warmed through. Enjoy!