The story
Tofu Vegan Islington brings a strictly plant-based interpretation of Chinese cooking to London’s Upper Street, drawing directly from the kitchens of the acclaimed Xi’an Impression group. Chief Chef Kai leads an expert team trained across Sichuan, the Cantonese south, and the northeastern Dongbei region. This geographic spread shapes every plate, replacing animal proteins with soy derivatives, seasonal mushrooms, and bold aromatic spices. The result is a menu where the vegetarian Chinese cooking never overshadows the intensity of the wok.
Freshly prepared tofu anchors the Chinese vegan cuisine, appearing in both delicate and deeply textured preparations. ‘Fish-fragrant’ aubergine arrives cut into silky lengths that carry a heavy, meat-like density, while sizzling king oyster mushrooms coat themselves in a sharp black pepper glaze. Diners often order the bouncy fried tofu cubes tossed with fruity dried chilli, or the plump wontons swimming in a house-made sauce. Bean protein substitutes appear occasionally, though the kitchen clearly favors whole vegetables and handmade dairy alternatives.
The dining room features polished banquettes and tall yucca plants that soften the space without hiding its busy energy. Recognition from The Good Food Guide 2026 reflects how consistently the kitchen delivers fragrant, high-heat dishes during peak hours. Service remains steady and courteous as tables turn over quickly. Guests can pair their meals with a selection of craft beers or white and red wines priced from nineteen pounds fifty.
Recognition
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