Vegan Yakisoba with Tofu

Step 1

Using a medium size bowl combine the ketchup, soy sauce or tamari, maple syrup, and Vegan Oyster sauce.

Step 2

Cook the noodles following the package directions, drain, and reserve. You can add some sesame oil to avoid them from sticking.

Step 3

Finely slice the mushrooms, cabbage, carrots, and red peppers, and chop the broccoli.

Step 4

Heat some coconut or vegetable oil using a wok or a large pan. Add the cut veggies and stir-fry for a couple of minutes. Pour the water or vegetable stock and keep stirring until almost all the water has evaporated.

Step 5

When the veggies are cooked to your taste (we like them to still be a little crunchy), add the cooked noodles and sauce to the wok or pan.

Step 6

Stir until everything is well combined, season with salt to your taste.

Step 7

Add the tofu schnitzel or cooked protein of your choice.

Step 8

Garnish with dried seaweed and ginger pickled, serve and enjoy.