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    Home » Vegan Main Dish Recipes

    Tofu Chow Mein with Spaghetti Squash

    By Maggie Updated Jan 27, 2024 · Published Jan 4, 2021

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

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    Pin for spaghetti squash tofu chow mein. Text reads "the best spaghetti squash chow mein"

    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.

    Chow mein on a plate with a spaghetti squash to the side and the pot of more chow mein.

    I have been more into squash this year than ever before!

    You can never run out of delicious recipes, from butternut mac and cheese to stuffed acorn squash to simply roasting it and putting it on fall harvest salads.

    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!

    Jump to:
    • Traditional Vs. Vegan Chow Mein
    • Ingredients and Substitutions
    • How to Make Vegan Tofu Chow Mein
    • Storage & Make Ahead Tips
    • More Vegan Main Dishes
    • 📖 Recipe
    • 💬 Comments

    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 refer to the recipe card below for the full list of ingredients and detailed 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.

    Roasted spaghetti squash and tofu on a pan.

    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!

    Using a fork to get spaghetti squash out after roasting.

    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.

    Vegan chow mein on a plate with more in the background in a pan.

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    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Vegan chow mein on a plate with roasted spaghetti squash to the side and a pan of chow mein.

    Vegan Tofu Chow Mein with Spaghetti Squash

    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.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
    Author: Maggie
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    Ingredients

    • 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

    Instructions

    • 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!

    Notes

    See more expert tips, pictures, and variations above for making the best vegan chow mein!
    Yield: 4 bowls of vegan chow mein
    Serving Size: 1 bowl
    Soy-free: Use coconut aminos instead of tamari.  Substitute chickpeas for the tofu.  Don’t roast the chickpeas with the squash, but add them to the pan with the spaghetti squash in step 4 to heat through before serving.
    Make Ahead: 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? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 213kcal | Carbohydrates: 28g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 426mg | Potassium: 729mg | Fiber: 7g | Sugar: 12g | Vitamin A: 539IU | Vitamin C: 35mg | Calcium: 147mg | Iron: 3mg

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Pin for spaghetti squash tofu chow mein. Text reads "the best spaghetti squash chow mein"
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    Hi, I'm Sarah!

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