There are many ways to serve tofu and this mushroom and tofu stir fry are amongst some of the best dishes you can serve.

If there is one thing that has kept me faithful, is sticking to meatless meals. They have improved so many things, one of them is saving time in the kitchen.  Let’s not talk about the glow on my skin because I may come across as bragging but it has been one of the most notable benefits.

The best part about this recipe is that it saves so much time, 20 minutes in the kitchen and you have a yummy meal to enjoy for lunch or dinner.

mushroom and tofu stir fry

Mushroom Avocado and Tofu Stir-Fry

Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Calories 171kcal


  • Frying pan


  •  4 tbsp avocado
  • 1 Pound mixed mushrooms, sliced
  • 1 bunch scallions, trimmed and cut into 2-inch pieces
  • 1 tbsp grated fresh ginger
  • 1 medium red bell pepper, diced
  • 1 tsp garlic
  • 8 ounce baked tofu or smoked tofu
  • 3 tbsp vegan teriyaki


  • In a large flat-bottom wok or cast-iron skillet, heat 2 tablespoons oil over high heat. Cook, turning occasionally, until the mushrooms and bell pepper are tender, about 4 minutes. Cook for another 30 seconds after adding the scallions, ginger, and garlic. Place the vegetables in a mixing bowl.
  • Add the tofu and the remaining 2 tablespoons of oil to the pan. Cook for 3 to 4 minutes, turning once, until golden. Combine the vegetables and oyster sauce in a mixing bowl. Cook, stirring constantly, for 1 minute, or until heated.

You can try some of our recipes if you don’t feel like some mushroom and tofu.  Get some inspiration on tofu stir fry here.