- 1 julienned carrot
- 1/2 julienned red bell pepper
- 1/2 julienned red onion
- 1 and 1/2 cups shredded cabbage (100 g)
- 4 ounces Chinese noodles (125 g)
- 10 ounces diced firm tofu (275 g)
For the sauce:
- 2 tbsp tamari or soy sauce
- 2 tbsp tomato paste
- 2 tbsp agave syrup
- 1 tbsp apple cider vinegar
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp ginger powder
- Steam or boil the veggies for about 5 to 10 minutes.
- Cook the noodles according to package directions. Drain, rinse and set aside.
- Sauté the tofu in a skillet until golden brown. We didn’t add oil or any liquid, but it’s up to you. Set aside.
- To make the saucejust mix all the ingredients until well combined.
- Add the noodles, tofu, veggies and sauce to the skillet. Stir and cook for 1 to 2 minutes over medium-high heat.
- Top with some black sesame seeds (optional) and serve.
- Keep the vegan yakisoba in a sealed container in the fridge for 3 to 4 days.
- Feel free to sauté the veggies (instead of steam or boil them) and the cooked noodles in some oil.
- Use your favorite veggies.
- If you can’t find Chinese noodles, cook some spaghetti or other type of noodles (use gluten-free if needed) with 1 tbsp of baking soda until they’re cooked.
- You can replace our homemade sauce for store-bought tonkatsu or bulldog sauce. We made 1/3 or 85 ml of sauce.
- Serving Size: 1/4 of the recipe
- Calories: 282
- Sugar: 4.6 g
- Sodium: 679 mg
- Fat: 12.6 g
- Saturated Fat: 2 g
- Carbohydrates: 35.3 g
- Fiber: 3.8 g
- Protein: 10.4 g