Drain & press tofu. Make the marinade by adding the soy sauce/tamari, ginger, white miso paste, agave/maple syrup, sriracha, Dijon mustard, salt & pepper in a bowl & whisking to combine. Crumble the tofu into the bowl, mix it well & set it aside.
Turn the heat to medium-high in a large pot & add the olive oil, onions, celery & shredded carrots & sauté for a few minutes. Add the mushrooms, cabbage & garlic & stir again.
Add the marinated, crumbled tofu & green onions to the pan, stirring well & cook it for another 10 minutes or so.
Serve over rice or roll it in vegan eggroll wrappers & airfry them! Top with sesame seeds, crunchy garlic, sriracha, & or some more diced green onions & enjoy!