Sriracha Tofu and Mushroom Stir-Fry | Gluten-Free, Vegan

This savory and relatively quick single-dish dinner came out of random groceries I bought at Trader Joe’s one day.  They have this lovely marinated Sriracha tofu, which was the main inspiration for the stir-fry.  Sriracha tofu is essentially just extra firm tofu marinated in Sriracha–so you could totally make your own if Sriracha marinated tofu isn’t an item sold near you!

gluten-free vegan stir-fry with sriracha tofu and mushrooms

You will have to be able to take a bit of spicy to enjoy this dish, though!  Sriracha, of course, is a type of hot sauce.  Paired with mushrooms, tomatoes, and cilantro, this dish is unique and impressive but actually relatively simple to put together.


  • 7 oz Sriracha tofu (I found this at Trader Joe’s)
  • 1 medium tomato
  • 3 oz beech mushrooms, or your favorite small mushroom
  • 3 cloves garlic, minced
  • 1 TBS avocado oil
  • 1 TBS gluten-free soy sauce
  • 1/3 c chopped cilantro


  • Start with the avocado oil and garlic over high heat.  Stir fry for about 30 seconds or until the garlic just starts to turn brown.
  • Add everything else except cilantro.
  • Continue stir frying until mushrooms are cooked through.
  • Remove from heat and add cilantro, quickly stirring it in


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