Looking for a quick and healthy dinner that’s bursting with flavor? This easy vegan stir fry is the perfect one-pan meal! Packed with vibrant veggies, crispy tofu, and a delicious stir-fry sauce, this dish is both nutritious and satisfying. Whether you’re meal-prepping or making a last-minute dinner, this recipe comes together in under 30 minutes!
If you’re planning your meals for the week, check out my guide on how to meal prep like a pro for more inspiration and tips!
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 30 minutes!
- Healthy & Nutritious — Loaded with fresh vegetables and plant-based protein.
- Customizable — Swap out veggies or adjust the sweetness of the sauce.
- Perfect for Meal Prep – Reheats beautifully for easy lunches.
The Ingredients and Substitutions
The Stir Fry Base
- Cooking oil: Use a neutral, high-heat oil like olive oil, avocado oil, or coconut oil.
- Aromatics: While this recipe doesn’t use garlic or onion, you can add minced garlic or fresh ginger for extra depth.
- Tofu: Extra-firm tofu is best for a crispy texture. Press it beforehand for extra firmness. You can substitute with tempeh or seitan for variety.
- Broccoli: Adds a delicious crunch and a boost of nutrients. Cauliflower can be a great swap.
- Bell peppers: Use a mix of red and yellow bell peppers for sweetness, or swap for green for a slightly more bitter taste.
- Mushrooms: Any variety works! Button, cremini, or shiitake add an umami depth to the dish.
- Pineapple: Adds a subtle sweetness and tang. You can use fresh or canned pineapple (drained).
The Stir Fry Sauce
- Soy sauce: Low-sodium soy sauce keeps the dish balanced. Use tamari or coconut aminos for a gluten-free option.
- Rice vinegar: Adds brightness and acidity. White wine vinegar or lime juice can also work.
- Brown sugar: Enhances the sweetness. Maple syrup or coconut sugar are great alternatives.
- Sesame oil: Just a little adds a deep, nutty flavor.
- Cornstarch: Thickens the sauce into a silky glaze. Potato starch is a good substitute.
- Ginger powder: Adds warmth and mild spice—feel free to swap for freshly grated ginger.
Recipe Variations
- Sesame seeds – Adds a subtle crunch.
- Red pepper flakes – For those who like a bit of spice.
- Diced scallions – A fresh, mild onion flavor to finish the dish.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make This Easy Vegan Stir Fry
- First, cut the broccoli, bell peppers, and mushrooms into bite-sized pieces and place them in a bowl. Drain the canned pineapple and cut it into bite-sized pieces. Set aside.
- In a medium bowl, whisk together the soy sauce, rice vinegar, brown sugar (if using), sesame oil, cornstarch, and ginger powder. Stir well to ensure the cornstarch is fully dissolved. Set aside.
- Cut the tofu into cubes. Heat a non-stick skillet over medium heat and add the olive oil. Add the tofu and cook for 5 to 7 minutes, stirring occasionally, until golden brown on all sides. Remove the tofu from the pan and set it aside in a separate bowl.
- Add the chopped broccoli, bell peppers, and mushrooms to the same pan. Cook for 5 to 10 minutes, stirring occasionally, until the vegetables reach your desired tenderness.
- Return the cooked tofu to the pan and the pineapple pieces and stir everything together.
- Stir the sauce again to recombine the ingredients, then pour it over the stir fry. Cook for 3 to 4 minutes over medium-low heat, stirring frequently, until the sauce thickens and coats the vegetables and tofu evenly. Remove from heat. Taste and adjust seasoning if needed.
Serving Recommendations
Enjoy this easy vegan stir fry garnished with sesame seeds, green onions, and/or red pepper flakes with:
- Rice, fried rice, low-carb cauliflower rice, or quinoa
- Noodles or low-carb zoodles (zucchini noodles)
- A protein – like crispy air fryer tofu or tempeh, grilled proteins, etc.
Easy Vegan Stir Fry
This easy vegan stir fry is a flavorful, nutritious, and satisfying meal that’s perfect for busy weeknights. With its savory, slightly sweet sauce and crisp-tender veggies, it's a dish the whole family will love.
Print
Pin
Rate
Servings: 4
Calories: 498kcal
Ingredients
Ingredients:
- 2 T olive oil
- 3 boxes of extra firm tofu, 690g, cut into cubes
- 1 head of broccoli, cut into bite sized pieces, 470g
- 1 red bell pepper, diced, 200g
- 1 yellow bell pepper, diced, 160g
- 2 packages of mushrooms, cleaned and sliced 325g
- 1 can pineapple drained, cut into bite sized pieces, 360g
Sauce:
- 2 T rice vinegar
- 1/3 cup brown sugar, optional
- 1 T sesame oil
- 2 T cornstarch
- 6 T low sodium soy sauce
- 1/2 tsp. ginger powder
Optional Toppings:
- sesame seeds
- diced scallions
- red pepper flakes
Instructions
Step 1: Prep the Vegetables
- Cut the broccoli, bell peppers, and mushrooms into bite-sized pieces and place them in a bowl.
- Dice the pineapple and set it aside (we’ll add it at the end).
Step 2: Make the Stir Fry Sauce
- In a medium bowl, whisk together: rice vinegar, brown sugar, sesame oil, cornstarch, soy sauce, ginger powder
Step 3: Cook the Tofu
- Cut the tofu into squares.
- Heat a non-stick skillet over medium heat and add olive oil.
- Sauté the tofu until golden brown on all sides.
- Remove from the pan and set aside in a bowl.
Step 4: Sauté the Vegetables
- Add the broccoli, bell peppers, and mushrooms to the pan.
- Sauté for 5-10 minutes, depending on how tender you like them.
Step 5: Combine Everything
- Add the cooked tofu and pineapple to the pan and stir to combine.
- Give the sauce a final whisk, then pour it over the stir fry.
- Cook for 3-4 minutes on medium-low heat until the sauce thickens.
- Taste and adjust salt or sweetness if needed.
Step 6: Add Toppings & Serve
- Serve your easy vegan stir fry over a bowl of brown rice or your favorite grain.
- Sprinkle with sesame seeds, scallions, or red pepper flakes for extra flavor!
Notes
- Have Everything Prepped First – The stir fry cooks quickly, so it’s best to have all ingredients chopped and the sauce mixed before you start cooking.
- Prep ahead: Chop the veggies 2-3 days in advance and store them in separate airtight containers in the refrigerator.
- Fridge: Allow the veggie stir-fry to cool and store it in an airtight container for 3-4 days.
- Reheat: Heat leftovers on the stove (medium-low) or in a microwave (30-second increments, stirring in between), adding a splash of liquid if needed.
Nutrition Facts
Easy Vegan Stir Fry
Amount per Serving
Calories
498
% Daily Value*
Fat
20
g
31
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Sodium
872
mg
38
%
Potassium
243
mg
7
%
Carbohydrates
59
g
20
%
Fiber
9
g
38
%
Sugar
33
g
37
%
Protein
28
g
56
%
Vitamin A
991
IU
20
%
Vitamin C
204
mg
247
%
Calcium
292
mg
29
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
