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Vegan Yakisoba - Our vegan yakisoba is a low-fat, plant-based, healthy version of this typical Japanese dish and is made in just 30 minutes.

Vegan Yakisoba

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 20 mins
  • Total: 30 mins
  • 2-4 1x
  • Main dish
  • Vegan, Japanese

Servings 2-4 1x

Scale Tap or hover over number to scale servings

Our vegan yakisoba is a low-fat, plant-based, healthy version of this typical Japanese dish and is made in just 30 minutes.

Ingredients

  • 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

Instructions

  1. Steam or boil the veggies  for about 5 to 10 minutes.
  2. Cook the noodles according to package directions. Drain, rinse and set aside.
  3. 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.
  4. To make the saucejust mix all the ingredients until well combined.
  5. Add the noodles, tofu, veggies and sauce to the skillet. Stir and cook for 1 to 2 minutes over medium-high heat.
  6. Top with some black sesame seeds (optional) and serve.
  7. Keep the vegan yakisoba in a sealed container in the fridge for 3 to 4 days.

Notes

  • 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.

Nutrition

  • 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