This vegan chop suey is vibrant, saucy and packed with crisp veggies and savory marinated tofu! It’s easy to make and bursting with flavor making it the perfect weeknight meal!
If you’re looking for a quick and satisfying weeknight meal, then this vegan chop suey recipe is just what you need! It’s super vibrant and full of flavor, packed with fresh crisp veggies and delicious marinated tofu.
We love creating recipes that are versatile and easy to make. With this vegan chop suey, you can use fresh veggies or veggies that you have left over in the fridge. The trick to making it a quick weeknight meal is to chop all your veggies while your tofu is marinating, then the rest of the recipe comes together very easily.
A great way to serve your vegan chop suey is either on a bed of rice or noodles. This recipe is also great for meal prepping if you have a busy schedule. Prep all the ingredients in advance and store in an airtight container. Then when you’re ready you can cook everything and enjoy!
And if you love easy weeknight meals, you should try out some of our favorites like our Vegan Thai Peanut Noodles, Vegan Chow Mein and Vegan Lo Mein.
Ingredients needed for vegan chop suey
Ingredients notes
- Tofu – You will need firm or extra firm tofu for this recipe. No need to press beforehand.
- Veggies – We used shiitake mushrooms, carrot, baby broccoli heads, red bell pepper, bok choy and bean sprouts. However this recipe is very versatile and you can use basically anything you have on hand.
- Vegan oyster sauce – has a great umami flavor and adds richness to the dish. It’s often called ‘vegetarian’ oyster sauce, but it’s vegan by ingredient. If you can’t get this then you can use hoisin sauce instead.
- Maple syrup – can be replaced with coconut sugar or light brown sugar.
How to make vegan chop suey
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- In a large mixing jug, add all the sauce ingredients and mix until well combined.
- Place the cubed tofu into a container and pour the sauce over the tofu, making sure to cover the tofu completely.
- Place a lid on the container and place the container in the fridge to marinate the tofu for at least 30 minutes, or up to an hour.
- Once the tofu has finished marinating, remove the tofu cubes from the sauce. Set aside the remaining sauce.
- Heat a pan on medium heat. Add sesame oil and tofu cubes and fry until browned.
- Remove the tofu from the pan and set aside.
- Into the same pan, add 2 tbsp of sesame oil and onion and cook until onion has softened.
- Add crushed garlic and minced ginger and cook for 2 minutes until fragrant.
- Add mushrooms, carrots, baby broccoli heads, and red bell pepper and fry until tender.
- Pour the sauce over the veggies and simmer for 2 minutes.
- Add the tofu, bean sprouts, and bok choy and stir in until the bok choy has wilted slightly.
- Serve warm over rice, topped with chopped spring onions and sesame seeds.
Recipe Tips
Switch up the veggies. This vegan chop suey is a great ‘clean out the fridge’ kind of meal and you can throw in whatever veggies you have on hand! The more the merrier.
Prep Ahead. Chop all your veggies while marinating the tofu in the sauce before you start cooking—everything comes together fast!
Make it gluten free. You can easily make this recipe gluten free by substituting the soy sauce with either liquid aminos or gluten free soy sauce.
Storing and freezing
Store leftovers in the fridge and enjoy within 3-4 days. Reheat in the microwave.
It’s also freezer friendly for up to 3 months. Thaw overnight in the fridge and reheat in the microwave.
More Easy Vegan Dinner Recipes (30 Minutes or Less)
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chop Suey
This vegan chop suey is vibrant, saucy and packed with crisp veggies and savory marinated tofu! It’s easy to make and bursting with flavor making it the perfect weeknight meal!
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Servings: 4
Calories: 305kcal
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Instructions
-
In a large mixing jug, add all the sauce ingredients and mix until well combined.
-
Place the cubed tofu into a container and pour the sauce over the tofu, making sure to cover the tofu completely.
-
Place a lid on the container and place the container in the fridge to marinate the tofu for at least 30 minutes, or up to an hour.
-
Once the tofu has finished marinating, remove the tofu cubes from the sauce. Set aside the remaining sauce.
-
Heat a pan on medium heat. Add 2 tbsp sesame oil and tofu cubes and fry until browned.
-
Remove the tofu from the pan and set aside.
-
Into the same pan, add 2 tbsp of sesame oil and onion and cook until onion has softened.
-
Add crushed garlic and minced ginger and cook for 2 minutes until fragrant.
-
Add mushrooms, carrots, baby broccoli heads, and red bell pepper and fry until tender.
-
Pour the sauce over the veggies and simmer for 2 minutes.
-
Add the tofu, bean sprouts, and bok choy and stir in until the bok choy has wilted slightly.
-
Serve warm over rice, topped with chopped spring onions and sesame seeds.
Notes
-
- Tofu – You will need firm or extra firm tofu for this recipe. No need to press beforehand.
-
- Veggies – We used shiitake mushrooms, carrot, baby broccoli heads, red bell pepper, bok choy and bean sprouts. However this recipe is very versatile and you can use basically anything you have on hand.
-
- Vegan oyster sauce – has a great umami flavor and adds richness to the dish. It’s often called ‘vegetarian’ oyster sauce, but it’s vegan by ingredient. If you can’t get this then you can use hoisin sauce instead.
-
- Maple syrup – can be replaced with coconut sugar or light brown sugar.
- Make it gluten free – You can easily make this recipe gluten free by substituting the soy sauce with either liquid aminos or gluten free soy sauce.
- Storing and freezing – Store leftovers in the fridge and enjoy within 3-4 days. Reheat in the microwave. It’s also freezer friendly for up to 3 months. Thaw overnight in the fridge and reheat in the microwave.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 18g | Protein: 12g | Fat: 22g | Sodium: 673mg | Fiber: 5g | Sugar: 9g