With slurpable noodles and stir-fried veggies in a flavor-packed sauce, this vegan lo mein will be your new favorite weeknight dinner.

The tofu is the first thing to go into the skillet.. Take it out of the skillet and plate it when it’s done.


  • Check the ingredients on your noodles! 
  • Clean your mushrooms by wiping them with a damp cloth. Don’t rinse them or they’ll get water-logged and won’t brown.
  • And on the topic of mushrooms, resist the temptation to stir them while cooking. Just let them sizzle in the skillet for about 5 minutes on each side. This is how you’ll get them nice and browned.
  • Feel free to switch up the veggies with your favorites. Baby bok choy, napa cabbage, broccoli, bell pepper, snow peas…they’d all be awesome in here.
  • Adjust the sauce to your taste. Like it a little saltier? Add some more soy sauce. Sweeter? More brown sugar. And there’s always room for more garlic and ginger.

Vegan Vegetable Lo Mein with Tofu Recipe
Say goodbye to takeout! With slurpable noodles and stir-fried veggies in a flavor-packed sauce, this vegan lo mein will be your new favorite weeknight dinner. 

  • 8 ounces dried vegan lo mein noodles (can sub spaghetti)
For the Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons organic brown sugar
  • 2 tablespoons hoisin sauce
  • 1 teaspoon toasted sesame oil
For the Lo Mein
  • 3 tablespoons vegetable oil, divided
  • 1 (14 ounce) package extra firm tofu, drained, pressed, and cut into 1-inch pieces
  • 8 ounces white button mushrooms, cleaned and sliced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons freshly grated ginger
  • 4 scallions, white and green parts separated, whites finely chopped, greens cut into 1-inch pieces
  • 1 1/2 cups julienne cut carrots
  • 1 1/2 cups fresh baby corn, cut into 1-inch pieces
  1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package directions, just until al dente.
  2. Drain the noodles into a colander and rinse with cold water. Return them to the pot.
  3. Stir the sauce ingredients together in a small bowl.
  4. Coat the bottom of a large skillet with 1 tablespoon of oil. When the oil is hot, add the tofu. Cook for about 10 minutes, flipping once or twice, until the pieces are browned on multiple sides.
  5. Transfer the tofu to a plate.
  6. Add the remaining oil to the skillet. Add the mushrooms in an even layer. Cook for 5 minutes, flip and cook 5 minutes more, until browned on both sides.
  7. Transfer the mushrooms to a plate.
  8. Add the ginger and garlic to the skillet and sauté for about 1 minute, until very fragrant.
  9. Raise the heat to high and add the carrots and baby corn. Stir-fry just until the veggies are tender-crisp, about 3 minutes.
  10. Lower the heat to medium and add the sauce to the skillet. Let it bubble for a few seconds. Return the mushrooms and tofu to the skillet, and add the noodles and sauce. Cook, gently flipping, until the noodles are heated throughout and the sauce reduces a bit, about 2 minutes.
  11. Remove from heat and stir in the green parts of the scallions.
  12. Divide onto plates and serve with additional soy sauce.