Plant-Based Lo Mein
Plant-Based Lo Mein is a vegan take on the classic Lo Mein dish. Use a bean-based pasta for extra protein in this sweet and salty dish.
Ingredients
- ⅓ Cup Liquid Aminos
- 2 Tablespoons Date or Maple Syrup
- 2 Tablespoons Tahini
- 8 Ounces Spaghetti
- 1 14 Ounce Block Extra Firm Tofu cubed
- 2 Broccoli Crowns chopped into florets
- 8 Ounces Mushrooms sliced or quartered
- 1 Red Bell Pepper sliced into rounds
- ¼ Large Red Cabbage sliced, or ½ Small
- Sesame Seeds for topping
Instructions
- In a mason jar or other container with a lid, add the liquid aminos, date or maple syrup, and tahini. Cover and shake well to mix.
- Cook the noodles according to the package instructions. Reserve ¼ cup of the water then drain and set aside. Use the water to keep the pasta soft while preparing the remaining elements of the dish.
- In a large non-stick pan sauté the tofu over medium heat, using 2-3 teaspoons of the sauce as a cooking liquid. Allow the tofu to brown and absorb the sauce, around 7 minutes. Remove from the pan and set aside.
- In the same pan, add the chopped broccoli. Cook several minutes using a tablespoon of the sauce. Add the mushrooms, pepper, and cabbage with another tablespoon of sauce, to prevent sticking. Cook until all the veggies are soft but still slightly crisp.
- Add the cooked pasta and tofu to the pan. Stir in the remaining sauce. Allow all the ingredients to mix together.
- Remove from the heat and serve. Sprinkle with sesame seeds. Enjoy!
Nutrition
Calories: 482kcal | Carbohydrates: 82g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 193mg | Potassium: 1712mg | Fiber: 13g | Sugar: 19g | Vitamin A: 3621IU | Vitamin C: 351mg | Calcium: 243mg | Iron: 5mg