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Vegan Veggie Lo Mein

Course Dinner, Lunch, Main Courses, Side Dishes
Cuisine Asian


  • 1 8-ounce package whole-grain spaghetti
  • 1 10-ounce package frozen chopped broccoli
  • 1 1/2 cups frozen shelled edamame
  • 2 cups shredded carrots
  • 1 10-ounce package baby spinach
  • 1 large onion thinly sliced
  • 1 cup crumbled tofu non GMO organic tofu
  • 2 TBLS Toasted sesame oil
  • 2 TSPS fresh ginger
  • 1/4 cup low-sodium soy sauce
  • 2 TBLS balsamic vinegar


  • Cook the spaghetti in a large pot of boiling water as the package label directs. Just before draining, add the broccoli, edamame, carrots, and spinach. Drain well; set aside.
  • In the same pot, heat 2 tablespoons of sesame oil on medium-high. Add the onion; cook for 5 min.
  • Add the ginger, soy sauce, and balsamic vinegar.
  • Cook for 1 minute. Stir in tofu and cook for 1 minute. Add the noodle mixture; cook, tossing for 2 minutes or until heated through.
Keyword vegan
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