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.
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 meinServing Size: 1 bowlSoy-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.