Yakisoba is a classic Japanese stir-fried noodle dish that is typically made with pork and cabbage. However, you can easily make a delicious vegan version that is just as flavorful and satisfying. This vegan yakisoba recipe is packed with nutrient-dense vegetables and protein-rich tofu, making it a wholesome and nourishing meal.
Vegan Yakisoba Benefits:
This vegan yakisoba dish is not only delicious, but it’s also packed with essential vitamins, minerals, and nutrients. Here are some of the key benefits:
- High in Protein: The addition of tofu provides a significant amount of plant-based protein to keep you feeling full and satisfied.
- Rich in Fiber: The vegetables like cabbage, carrots, and bell peppers contribute a hearty dose of fiber, which is great for digestive health.
- Vitamin-Packed: This dish is an excellent source of vitamins A and C, which support immune function, skin health, and vision.
- Antioxidant-Rich: The colorful veggies are loaded with antioxidants that can help protect against oxidative stress and inflammation in the body.
- Heart-Healthy: The combination of soy sauce, rice vinegar, and sesame oil provides beneficial fats and compounds that may help improve heart health.
Ingredients:
- 8 oz fresh yakisoba noodles or soba noodles
- 1 block extra-firm tofu, pressed and cubed
- 2 cups shredded cabbage
- 1 carrot, julienned
- 1 bell pepper, sliced
- 1 cup sliced mushrooms
- 2 green onions, sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp brown sugar
- Salt and pepper to taste
Nutritional Information (per serving):
- Calories: 320
- Protein: 17g
- Fat: 10g
- Carbohydrates: 44g
- Fiber: 6g
- Vitamin A: 120% DV
- Vitamin C: 80% DV
- Calcium: 15% DV
- Iron: 20% DV
Instructions:
- Prepare the noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat 1 tbsp of oil over medium-high heat. Add the tofu cubes and cook until lightly browned on all sides, about 5-7 minutes. Transfer to a plate.
- In the same skillet, add the remaining 1 tbsp of oil. Sauté the garlic for 1 minute until fragrant.
- Add the cabbage, carrot, bell pepper, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the cooked noodles, tofu, soy sauce, rice vinegar, sesame oil, and brown sugar. Toss everything together until well combined and heated through.
- Season with salt and pepper to taste.
- Garnish with sliced green onions and serve hot.
Enjoy this nutrient-packed vegan yakisoba for a satisfying and wholesome meal. The combination of chewy noodles, crisp veggies, and flavorful sauce makes it a truly delightful dish.
Vegan Vegetable Yakisoba
Yakisoba is a classic Japanese stir-fried noodle dish that is typically made with pork and cabbage.
Ingredients
- 8 oz fresh yakisoba noodles or soba noodles
- 1 block extra-firm tofu pressed and cubed
- 2 cups shredded cabbage
- 1 carrot julienned
- 1 bell pepper sliced
- 1 cup sliced mushrooms
- 2 green onions sliced
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp brown sugar
- Salt and pepper to taste
Instructions
- Prepare the noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat 1 tbsp of oil over medium-high heat. Add the tofu cubes and cook until lightly browned on all sides, about 5-7 minutes. Transfer to a plate.
- In the same skillet, add the remaining 1 tbsp of oil. Sauté the garlic for 1 minute until fragrant.
- Add the cabbage, carrot, bell pepper, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the cooked noodles, tofu, soy sauce, rice vinegar, sesame oil, and brown sugar. Toss everything together until well combined and heated through.
- Season with salt and pepper to taste.
- Garnish with sliced green onions and serve hot.
Notes
Nutritional Information (per serving):
- Calories: 320 kcal
- Protein: 17g
- Fat: 10g
- Carbohydrates: 44g
- Fiber: 6g
- Vitamin A: 120% DV
- Vitamin C: 80% DV
- Calcium: 15% DV
- Iron: 20% DV
