Thyme & Love

Vegan Food, Travel and Lifestyle Blog

  • About
    • PRIVACY POLICY
  • Travel
  • Recipes
  • Work With Me
  • Shop
  • Cookbooks
    • The Vegan Mexican Cookbook
  • Contact

Butternut Squash and Kale Lo Mein with Crispy Tofu

November 19, 2018 by Jeni 2 Comments

This Butternut Squash and Kale Lo Mein with Crispy Tofu from The Ultimate Vegan Cookbook is healthy and delicious vegan entree recipe!

This Butternut Squash and Kale Lo Mein with Crispy Tofu from The Ultimate Vegan Cookbook is healthy and delicious vegan entree recipe! #vegan #recipes #pasta #healthy #entree #dinner #kale
If you are looking for a new cookbook to add to your collection, The Ultimate Vegan Cookbook is the cookbook for you. With over 600 recipes, this book is sure to become a staple in the kitchen. Seven amazing cookbook authors teamed up to create this amazing resource for vegan recipes.

You will find a wide range of recipes in this cookbook. Everything from breakfast to dessert, with lots of options for gluten-free, sugar-free, and oil-free recipes!

The Ultimate Vegan Cookbook: the perfect vegan cookbook to add to your collection!
I have already booked marked so many recipes to make! It was a hard decision on which recipe to make first. I ended up choosing Butternut Squash and Kale Lo Mein with Crispy Tofu by Kathy Hester. I love cooking with butternut squash this time of year, so I just had to pick this recipe.

This Butternut Squash and Kale Lo Mein with Crispy Tofu from The Ultimate Vegan Cookbook is healthy and delicious vegan entree recipe!This recipe has some of my favorite things: squash, kale, and mushrooms!

This Butternut Squash and Kale Lo Mein with Crispy Tofu from The Ultimate Vegan Cookbook is healthy and delicious vegan entree recipe!
Butternut Squash and Kale Lo Mein with Crispy Tofu is such a flavorful pasta recipe. I love the sauce.  It is so flavorful from the orange juice, ginger, and garlic. The lo mein is toopped with delicious crispy tofu.

Vegan lo mein topped with crispy tofu.
This lo mein is perfect for making on a cozy fall night at home. The combination of butternut squash and kale is always a favorite during the fall season. I love love the earthiness of the mushrooms in this lo mein.

I really think that the sauce makes this recipe. It is such an unique and flavorful sauce. It takes this vegan lo mein to the next level!

This Butternut Squash and Kale Lo Mein with Crispy Tofu from The Ultimate Vegan Cookbook is healthy and delicious vegan entree recipe!
There are so many great recipes to discover in The Ultimate Vegan Cookbook. This cookbook would be perfect for someone is a new vegan and needs one book that offers a wide range of recipes. This book is perfect for gift giving this holiday season!

Yield: 4 servings

Butternut Squash and Kale Lo Mein with Crispy Tofu

Butternut Squash and Kale Lo Mein with Crispy Tofu

This lo mein is easy to make and a perfect healthy recipe to welcome in fall. I love how the flavors of the ginger and soysauce really elevate the butternut squash.

Ingredients

  • ½ (13¼-oz [375-g]) box spaghetti
  • 1 (16-oz [455-g]) block organic extra-firm tofu, cut into small rectangles
  • 2 tbsp (20 g) plus 2 tsp(6g) organic cornstarch or all-purpose flour, divided
  • 2 tbsp (30 ml) avocado oil or other vegetable oil
  • 1 cup (235ml) vegetable broth or water, plus 1 vegetable bouillon cube
  • ½ cup (120ml) orange juice
  • ¼ cup (60ml) low-sodium soy sauce
  • 2 tbsp (30ml) rice wine vinegar
  • 2 tbsp (12 g) grated fresh ginger
  • 2 tsp (6g) minced fresh garlic
  • ¼ cup (38g) minced onion
  • 1 (8-oz [225-g]) package mushrooms, sliced
  • 1 (10-oz [285-g]) package butternut squash, fresh or frozen, cut into cubes (about 2 cups[280 g])
  • 2 cups (130g) packed chopped kale, fresh or frozen

Instructions

  1. Preheat the oven 250°F (121°C). You will use this to keep the tofu warm later in the recipe.
  2. Cook the pasta according to package directions.
  3. Place the tofu and 2 tablespoons (20g) of the cornstarch in a large bowl; toss to coat well. Set aside.
  4. Heat the oil in a medium skillet over medium-high heat until hot. Add the tofu in a single layer. Cook for 5 to 8 minutes or until one side is golden brown; turn the tofu. Reduce the heat to medium and cook for 5 minutes or until the other side is golden brown. Drain the tofu on a paper towel–lined plate. Transfer to a baking sheet; place in the oven to keep warm.
  5. Meanwhile, in a large bowl or large measuring cup, whisk together the broth, orange juice, soy sauce, vinegar, ginger and garlic; set aside.
  6. Add the onion to the skillet that was used for the tofu.Cook for 3 to 4 minutes or until golden brown, stirring occasionally. Add your mushrooms, cooking 5to7 minutes more, or until they cook down and release their juices. Stir occasionally. Reserve ¼cup (60ml) of the sauce mixture. Add the remaining sauce mixture to the skillet, and then stir in the
  7. squash. Cook for 10 minutes, stirring occasionally.
  8. Whisk the remaining 2 teaspoons (6g) cornstarch into the reserved ¼cup 60ml) sauce. Add to the skillet along with the kale. (Other greens such as collards or spinach can be substituted for the kale.) Stir thoroughly to mix in the cornstarch. Increase the heat to medium-high and cook 3 to 5 minutes, or until the sauce thickens.Then remove it from the heat.
  9. Add the pasta and toss to coat. Divide the pasta- vegetable mixture among 4 bowls. Top with crispy tofu.

Notes

Recipe republished with permission from The Ultimate Vegan Cookbook, Page Street Publishing Co.


This Butternut Squash and Kale Lo Mein with Crispy Tofu from The Ultimate Vegan Cookbook is healthy and delicious vegan entree recipe!

XO Jeni

This Butternut Squash and Kale Lo Mein with Crispy Tofu from The Ultimate Vegan Cookbook is healthy and delicious vegan entree recipe! #vegan #recipe #fall #squash #kale #healthy #Asian #veganrecipes #tofu #vegetarian

 

Filed Under: Entertaining, Entree, Fall, Pasta, Recipe Review, Recipes, Squash, Winter Tagged With: cookbook, entree, fall, recipe, review, vegan

« Vegan BBQ Ranch Chicken Salad
Brown and Wild Rice Chestnut Stuffing »

Receive new recipes by E-Mail

Trackbacks

  1. Roasted Acorn Squash Slices with Garam Masala - Veggies Save The Day says:
    December 13, 2018 at 2:00 pm

    […] of my favorite recipes from the collection are Chickpea Noodle Soup by Amber St. Peter, Butternut Squash and Kale Lo Mein with Crispy Tofu by Kathy Hester, and Vegan Mushroom Bourguignon by Linda and Alex […]

    Reply
  2. Vegan Gumbo with Butternut Squash, Okra, and Brown Rice - Glue & Glitter says:
    January 7, 2019 at 3:01 pm

    […] Butternut Squash and Kale Lo Mein with Crispy Tofu […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Jeni

Hola! I’m Jeni! I create healthy, delicious Vegan recipes that are often inspired by my love of Mexico. I live in Michigan with my Pug, Phoebe. Learn more

Facebook Pinterest Twitter Instagram RSS

Sign up for email updates

Travel

Did you know that the Lake Michigan Shore Wine Trail is home to 18 wineries located along the Michigan lakeshore? There are a few different wine trails located in the state—Traverse City is probably the most well know area, but I think that the Lake Michigan Shore Wine Trail is an upcoming wine area of the Midwest. This travel guide will show you how to visit the Lake Michigan Shore Wine Trail and why is should be on your bucket list! #wine #winetravel #Michigan #PureMichigan #LakeMichigan

How to Visit the Lake Michigan Shore Wine Trail

Planning a weekend getaway to Southern Indiana? You'll definitely want to visit Dubois County, Indiana. While visiting Dubois County, you'll be able to explore the rolling hills, picturesque towns, family-friendly festivals, and shopping. Whether you are a solo traveler, traveling with your family, or on a romantic getaway—Dubois County has something for everyone. #travel #Midwest #indiana #USA #NorthAmerica #travelguide

Weekend Getaway Guide to Dubois County, Indiana

Why the New Belgium Brewery Tour is one of the best tours

See More

Vegan Mexican Recipes

These Purple Sweet Potatoes are a moist, tender muffin!  #muffins #vegan

Purple Sweet Potato Muffins

Basic Mexican Red Rice. So simple + easy to make authentic Mexican Rice!

Authentic Mexican Rice

Arroz con Leche {Mexican Rice Pudding}

Arroz con Leche {Mexican Rice Pudding}

Strawberry Atole: a perfect beverage to warm you up during the winter!

Strawberry Atole {Atole de Fresa}

See More

Winter Recipes

Vegan Peppermint Rice Crispy Treats are a festive holiday treat that only take a few minutes to make! #dessert #vegan #peppermint #holdiays #Christmas

Vegan Peppermint Rice Crispy Treats

These Slow Cooker Cranberry Vegan Meatballs are a quick and easy holiday appetizer that is a crowd pleaser! #vegan #recipes #slowcooker #crockpot #easyrecipes #food #Christmas #holiday

Slow Cooker BBQ Cranberry Vegan Meatballs

See More

Categories

Archives

Copyright © 2019 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress