Quick and easy tofu cabbage noodle bowl with lots of veggies and cabbage noodles. This meal takes less than 30 minutes to prepare. It’s tasty, vegan and gluten-free!

Last week I bought a head of cabbage to make cabbage soup. I was debating between this one with cabbage and lentils, a homemade minestrone or something new. By the time Thursday rolled around I was ready for a meal that didn’t consist of soup so I decided to do something completely different with the cabbage…

Make a tofu stir-fry and use the cabbage a noodle substitute. Veggies noodles are all the rage right now — if you’ve been on Pinterest in the last year or heard of spiralizing, you’ll know what exactly I’m talking about.

See how noodle-like the cabbage is?

I love veggie noodles and my spiralizer! For cabbage noodles you can use a spiralizer (affiliate link) if you have one,  but you can also use a knife.

How to Make Cabbage Noodles Without a Spiralizer:

1. Take your head of cabbage and remove outer leaves.
2. Using a sharp knife (a serrated knife works best), cut off the core from the bottom and then cut the cabbage head in half.
3. Place each cabbage half cut-side-down and start making thin slices lengthwise. This will give you thin strips of cabbage — aka noodles. 🙂
4. You’ll likely end up with some pieces that look more like chunks than noodles. Simply chop them up and use as a topping for salad or in another recipe.

Cabbage noodles (and all other veggie noodles) are awesome! They’re packed with vitamins and minerals, low in calories and overall a more nutrient dense choice than regular ol’ pasta. I also like that they’re a little crunchy so they add some texture as well.

I love love love cabbage so naturally this cabbage noodle bowl is a winner in my book.  The sautéed cabbage gives the dish a caramelized sweet flavor that pairs perfectly with the Asian style sauce.  The extra veggies bring a pop of color to an otherwise monochromatic dish and the walnuts add a nutty, crunchy component.

And of course, you can totally sriracha it up to add a little spice before digging in. That’s what I did!

The dish comes together really quickly once you have all the veggies chopped and you only use one skillet so clean up is a breeze.

If you happen to try this tofu veggie noodle bowl or the cabbage noodles, please let me know by leaving a comment and star rating below. Your feedback is so helpful for the EBF team and other readers. 

Tofu Veggie Noodle Bowl with Cabbage Noodles

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• Author: Brittany Mullins
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 3 1x

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Description

This flavorful tofu cabbage noodle bowl is a healthy weeknight meal option. It’s quick, easy, packed with veggies and also vegan and gluten-free. 

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Ingredients

• 12 ounces extra firm tofu, pressed and drained
• ½ cup vegetable stock
• 1 Tablespoon low sodium tamari
• ½ teaspoon maple syrup
• 1 Tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1 ½ Tablespoons coconut oil
• 1 Tablespoon minced ginger
• 1 Tablespoons minced garlic (2–3 large cloves)
• 1–2 cups fresh broccoli, chopped into bite-size florets
• 1 medium cabbage, thinly sliced (about 1/2 pound, 5 cups chopped)
• 1 green pepper, cut into thin strips
• 2 carrots, peeled and cut into thin strips
• ¼ cup roughly chopped walnuts
• sea salt, to taste
• fresh ground pepper, to taste

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Instructions

1. Cut the tofu into small cubes.
2. In a small bowl combine the vegetable stock, tamari, maple syrup, rice wine vinegar and sesame oil. Set aside.
3. Heat a large wok or skillet over high heat. Add in 1 tablespoon of coconut oil. Once melted, add the tofu and stir-fry until golden, about 3 minutes. Transfer to a plate.
4. Add the remaining coconut oil into the same skillet. Add the garlic and ginger and stir-fry for about 30 seconds, until fragrant. Add the bell pepper, carrot and broccoli and stir-fry for 1 minute, or until they begin to soften. Then add the cabbage. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1-2 minutes.
5. Return the tofu to the skillet, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. It’s okay if there’s still a little liquid in the pan. Remove from the heat and serve.

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• Category: Lunch/Dinner
• Method: Stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 1/3 of recipe
• Calories: 344
• Sugar: 12g
• Fat: 21g
• Carbohydrates: 26g
• Fiber: 9g
• Protein: 17g

Keywords: tofu with cabbage noodles

Have you tried using veggies as a substitute for pasta before? What did you think?