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Spaghetti Squash Chow Mein with Tofu
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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.
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


  • 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 400F (200C) 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!


*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!)


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