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Home » Nut free Recipes » Tofu Chow Mein with Spaghetti Squash

Tofu Chow Mein with Spaghetti Squash

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Homemade vegan tofu chow mein with spaghetti squash is better than takeout!  This easy vegan chow mein recipe is packed full of veggies and flavor for a healthier version of your favorite Chinese restaurant dish.

Vegan Tofu Chow Mein

I have been more into squash this year than ever before.  I have been making butternut mac and cheese, wild rice stuffed acorn squash, and simply roasting it and putting it on salads.  With the variety of squash out there I never run out of things to make.  One of my very favorite squash though is spaghetti squash.  I mean, the squash turns into noodles.  This is some sort of wizardry certainly!

The first time I made this spaghetti squash chow mein, my husband exclaimed “this is better than takeout!” and I knew I had a winner on my hands.  We don’t eat out very often because 1. money, and 2. I am often left disappointed because I could have made the same thing at home for a fraction of the price.  The one thing we do more than anything for takeout though is Asian food.  I can’t profess to be a skilled chef when it comes to Asian food, and often I find my dishes lacking something.  Until now.

Is Chow Mein Vegan?

This is not a traditional chow mein recipe, obviously, but my own version inspired by That Clean Life, spaghetti squash and veganism.  Traditional chow mein recipes contain oyster sauce, which is not vegan.  In this version I use tamari (or coconut aminos for a soy free version) rice vinegar and optional sesame oil, to create a rich sauce.

Ingredients and Substitutions

  • Spaghetti Squash – This replaces noodles and is a great low carb, low calorie substitute for noodles.  You can sub regular chow mein noodles, pasta or zucchini noodles if desired.
  • Tamari – This is a gluten free soy sauce and can be substituted with coconut aminos for a soy free chow mein.
  • Coleslaw mix – I use coleslaw mix here for ease, but you can also use thinly sliced green or purple cabbage.
  • Tofu – For a soy free version substitute chickpeas.  Don’t roast the chickpeas with the squash, but add them to the pan with the spaghetti squash to heat through before serving.
  • Sesame Oil – This is optional, but adds a nominal amount of fat and lots of flavor.

How to Make Vegan Tofu Chow Mein

This gluten free vegan tofu chow mein recipe is easy to make and comes together fairly quickly.  The bulk of the time required for the recipe occurs in roasting the squash.  Start by preheating your oven to 400F (200C) and lining a sheet pan with parchment paper.

Cut the tofu into 1/2″ cubes. In a bowl large enough to hold the tofu, combine 2 tablespoons tamari, 2 tablespoons water, and vinegar. Toss the tofu in the vinegar mixture and set aside for 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 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 and let cool slightly.

Vegan tofu chow mein with spaghetti squash

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.

Vegan tofu chow mein with spaghetti squash

Pour the remaining tamari and sesame oil over everything and mix well. Heat over medium heat until mixture is warmed through. Enjoy!!

Can I Make This Ahead of Time?

You can make this spaghetti squash chow mein ahead of time for a quick and easy weeknight dinner.  Roast the squash and tofu as directed and store in the refrigerator in a covered container for up to 5 days.  When you’re ready to eat, cook the veggies as directed and add the spaghetti squash and tofu to heat through.

You can also make the dish in its entirety and store in the fridge for up to 3 days.  The spaghetti squash noodles will start to get a bit mushy after the second day.

Vegan tofu chow mein with spaghetti squash

I hope you enjoy this unique vegan chow mein with tofu recipe.  If you’re looking for more easy tofu recipes checkout this jerk baked tofu and add it to this peppers and mango recipe. If you’ve made this recipe please leave a rating and comment below.  I’d love to hear how it turned out for you!

Spaghetti Squash Chow Mein with Tofu
Print Recipe
1.67 from 6 votes

Vegan Tofu Chow Mein with Spaghetti Squash

Homemade vegan tofu chow mein with spaghetti squash is better than takeout!  This easy vegan chow mein recipe is packed full of veggies and flavor for a healthier version of your favorite Chinese restaurant dish.
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Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Asian
Keyword: spaghetti squash, tofu chow mein, Vegan
Servings: 4 servings
Calories: 213kcal

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 400F (200C) and line a sheet pan with parchment paper. Cut the tofu into 1/2″ 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

*Make it 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: Roast the squash and tofu as directed and store in the refrigerator in a covered container for up to 5 days.  Cook the veggies as directed in step 3 and prepare the rest of the recipe as directed.
You can also make the dish in its entirety and store in the fridge for up to 3 days.  The spaghetti squash noodles will start to get a bit mushy after the second day.
(As a side note: isn’t spaghetti squash SO COOL?!? I mean, the squash turns into noodles.  This is some sort of wizardry certainly!)
Nutrition Facts
Vegan Tofu Chow Mein with Spaghetti Squash
Amount per Serving
Calories
213
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Sodium
 
426
mg
19
%
Potassium
 
729
mg
21
%
Carbohydrates
 
28
g
9
%
Fiber
 
7
g
29
%
Sugar
 
12
g
13
%
Protein
 
12
g
24
%
Vitamin A
 
539
IU
11
%
Vitamin C
 
35
mg
42
%
Calcium
 
147
mg
15
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Welcome!

Maggie Wescott Cooking
Hi! I’m Maggie and I’m so excited you stopped by! I am a vegan and gluten free chef and bring my expertise and love for food, health and wellness to Alternative Dish.  My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies.  I believe that everyone can still eat healthy, delicious food despite their dietary restrictions. Read on to find flavorful recipes to suit almost any dietary lifestyle…

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